Description
Smoked BBQ Chicken is a flavorful and juicy dish prepared by slow-smoking chicken over wood chips and slathering it in a rich, tangy barbecue sauce. Perfect for outdoor gatherings or weekend cookouts.
Ingredients
Units
Scale
- 1 whole chicken (about 4 lbs), spatchcocked
- 2 tbsp olive oil
- 2 tbsp BBQ dry rub
- 1 cup BBQ sauce
- 1 cup apple juice or apple cider
- Wood chips (hickory or applewood), for smoking
- Salt and pepper to taste
Instructions
- Preheat smoker to 250°F (120°C) and soak wood chips in water for 30 minutes.
- Pat the chicken dry and rub with olive oil, salt, pepper, and BBQ dry rub on all sides.
- Place chicken in the smoker, skin-side up, and insert a meat thermometer into the thickest part of the breast.
- Smoke the chicken for about 2.5 to 3 hours, spritzing with apple juice every 45 minutes to keep it moist.
- When the internal temperature reaches 160°F (71°C), brush the chicken generously with BBQ sauce.
- Continue smoking until the internal temperature reaches 165°F (74°C).
- Remove chicken from the smoker and let it rest for 10-15 minutes before slicing and serving.
Notes
- Use a meat thermometer to avoid overcooking or undercooking the chicken.
- Spatchcocking helps the chicken cook more evenly and faster.
- Adjust the level of smokiness by varying the amount and type of wood chips.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg