Jon Cunningham
@joncun
Smoked Whole Chicken with Spicy Rub
This smoked whole chicken is infused with a flavorful blend of spices, creating a deliciously smoky and spicy dish that's perfect for any occasion. The combination of paprika, chili powder, and cayenne pepper gives it a kick, while the slow smoking process ensures tender, juicy meat.
Details
- Cuisine:american
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:6
Recipe Information
- Prep time20 min.
- Cook time3 min.
- Total time23 min.
- Servings6
Ingredients
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 1
Cooking Instructions
Follow our step-by-step guide on how to make Smoked Whole Chicken with Spicy Rub.
Step 1
Start by preheating your smoker to a cozy 250°F (120°C).
Step 2
While that warms up, grab a large mixing bowl and combine the vibrant spices: paprika, chili powder, cayenne pepper, black pepper, thyme, garlic powder, onion powder, and kosher salt.
Step 3
Use a fork to mix them together until they’re beautifully blended, creating a fragrant spice mix that will elevate your chicken.
Step 4
Next, let’s prepare the chicken.
Step 5
Place it breast-side down on a cutting board and, using kitchen shears, carefully cut along both sides of the backbone to remove it.
Step 6
This technique, known as spatchcocking, allows for even cooking and crispy skin.
Step 7
Once the backbone is out, open the chicken like a book and flip it over so it’s breast-side up.
Step 8
With a firm press on each side of the breast, you’ll hear a satisfying crack as you flatten the chicken, making it ready for seasoning.
Step 9
Generously rub your delightful spice mixture all over the chicken, ensuring every nook and cranny is coated with flavor.
Step 10
Now, it’s time to place your seasoned chicken in the preheated smoker.
Step 11
Let it smoke away until the internal temperature in the thickest part of the thigh reaches 140°F (60°C), which should take about 3.
Step 12
5 hours.
Step 13
Once you reach that magical temperature, it’s time to turn up the heat! Increase the smoker temperature to between 350°F and 400°F (175°C to 200°C) to achieve that perfect crispy skin.
Step 14
Continue cooking until the internal temperature hits 160°F (71°C), which will take about another 15 minutes.
Step 15
When your chicken is beautifully cooked, carefully remove it from the smoker and cover it with foil.
Step 16
This resting period of about 10 minutes is crucial; it allows the juices to redistribute and the internal temperature to rise to a delicious 165°F (74°C).
Step 17
Finally, carve your succulent chicken and serve it hot, ready to impress your family and friends with your smoking skills.
Step 18
Enjoy every flavorful bite!.