Why You’ll Love This Recipe

Smoked BBQ Chicken is a tender, juicy, and flavor-packed dish that brings the perfect balance of smoky richness and tangy barbecue sweetness. Whether you’re smoking a whole chicken or individual pieces, the low-and-slow method locks in moisture and infuses deep, savory flavor. It’s a summertime staple that’s great for backyard gatherings, weekend cookouts, or weeknight meals with leftovers to spare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken (whole or bone-in pieces like thighs, breasts, or drumsticks)olive oilBBQ dry rub (paprika, garlic powder, onion powder, brown sugar, salt, pepper, chili powder)your favorite BBQ saucesmoking wood chips (apple, hickory, or cherry work well)

directions

Preheat your smoker to 250°F (120°C) and add wood chips according to manufacturer instructions.

Pat the chicken dry with paper towels and rub with olive oil to help the seasoning stick.

Generously coat all sides of the chicken with BBQ dry rub, pressing it into the skin.

Place the chicken on the smoker grates, skin side up, and close the lid.

Smoke until the internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs and drumsticks—about 2.5 to 4 hours depending on cut and size.

In the last 30 minutes of cooking, brush with BBQ sauce and let it caramelize.

Remove the chicken from the smoker and let it rest for 10–15 minutes before serving.

Slice or pull as desired and serve with extra BBQ sauce on the side.

Servings and timing

This recipe yields 4–6 servings.Preparation time: 15 minutesSmoking time: 2.5 to 4 hoursResting time: 15 minutesTotal time: 3 to 4.5 hours

Variations

Use a spicy or mustard-based BBQ sauce for regional flair.

Add a splash of apple juice or cider vinegar to the drip pan for moisture and flavor.

Smoke wings for a snack-sized version.

Try different wood combinations for unique smoke profiles.

Marinate the chicken overnight in buttermilk or brine for extra juiciness.

storage/reheating

Store smoked chicken in an airtight container in the fridge for up to 4 days.Reheat in a 300°F (150°C) oven wrapped in foil for 15–20 minutes to retain moisture.Freeze leftovers for up to 2 months and thaw overnight before reheating.

FAQs

What’s the best wood for smoked chicken?

Applewood is mild and sweet, hickory is stronger and smoky—mix them for balance.

Can I use boneless chicken?

Yes, but reduce smoking time to prevent drying out.

Do I need to flip the chicken while smoking?

No, just smoke it skin side up the whole time for even cooking.

Can I use store-bought BBQ rub?

Absolutely—just choose one with low sugar to prevent burning.

How do I get crispy skin?

Finish the chicken on a hot grill or under a broiler for a few minutes.

Can I smoke chicken ahead of time?

Yes, and reheat gently before serving to maintain flavor and texture.

Is a water pan necessary?

It helps maintain moisture, especially during long smokes, but it’s optional.

Can I smoke a whole chicken?

Yes, just increase cooking time and monitor internal temperature carefully.

What sides go well with smoked BBQ chicken?

Coleslaw, cornbread, mac and cheese, baked beans, or grilled veggies pair perfectly.

Do I need to let the chicken rest?

Yes, resting allows juices to redistribute and keeps the meat moist.

Conclusion

Smoked BBQ Chicken is a classic that delivers rich, smoky flavor and tender, juicy meat every time. Whether you’re cooking for a family dinner or a festive backyard feast, this recipe guarantees delicious results with minimal effort. Customize your rubs and sauces, experiment with woods, and make it your own—this BBQ favorite is one you’ll come back to all season long.