The Ultimate Smoked Whole Chicken Recipe: Lip-Smacking Perfection!

1. Preheat a smoker to 250 degrees F (120 degrees C).

2. 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.

3. 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.

4. 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.

5. 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.

Tips

Spatchcocking the chicken prior to smoking is optional.

You can also rub the chicken with the spices up to 24 hours ahead of time and refrigerate. If you can’t handle heat, I’d suggest 2 teaspoons of cayenne instead of 2 tablespoons.