Smoked Whole Chicken

Smoked Whole Chicken

Recipe by Brent Rice from allrecipes.com

Dinner 4 Hr. 10 Mins.

Ingredients

6

6 servings

  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons freshly cracked black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 (3 1/2) pound whole chicken

Instructions

  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Mix paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt together in a large mixing bowl with a fork until thoroughly combined.
  • Spatchcock chicken by placing the breast down on a work surface. Starting at the tail end, cut along both sides of the backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn the breast so it's facing up. Push down on each side of the breast with your hands until you hear it crack; press to flatten. Rub chicken all over with seasoning blend.
  • Smoke chicken in the preheated smoker until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish up with an internal temperature of 160 degrees F (71 degrees C), about 15 more minutes.
  • Remove chicken from the smoker, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Nutritional Facts

Per 6 servings

  • Calories: 319
  • Carbohydrate: 8g
  • Fat: 12g
  • Fiber: 3g
  • Protein: 45g
  • Sugar: 1g

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