Smoked Whole Chicken

Recipe View 15 mins Preheat a smoker to 250 degrees F (120 degrees C). (15 minutes)

Recipe View 5 mins In a large mixing bowl, combine paprika, chili powder, cayenne pepper, black pepper, dried thyme, garlic powder, onion powder, and kosher salt. Whisk together until thoroughly combined, ensuring there are no clumps. (5 minutes)

Recipe View 10 mins Prepare the chicken by spatchcocking it: Place the chicken breast-down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, starting from the tail end. Remove the backbone. Open the chicken like a book and turn it breast-side up. Press down firmly on both sides of the breast until you hear a crack, flattening the chicken. (10 minutes)

Recipe View 5 mins Generously rub the prepared seasoning blend all over the chicken, ensuring every part is coated evenly. Pay special attention to the underside and inside of the chicken. (5 minutes)

Recipe View 3 hrs 30 mins Place the seasoned chicken in the preheated smoker. Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C). (3.5 hours)

Recipe View 15 mins Increase the smoker's temperature to 350-400 degrees F (175-200 degrees C) to crisp up the skin. Continue smoking until the internal temperature reaches 160 degrees F (71 degrees C). (15 minutes)

Recipe View 10 mins Remove the chicken from the smoker and cover it loosely with aluminum foil. Allow the chicken to rest for 10 minutes, during which time the internal temperature will continue to rise to 165 degrees F (74 degrees C). (10 minutes)

Recipe View Carve the smoked chicken and serve immediately. Enjoy the flavorful, tender meat.