Smoked Butter Whole Chicken that’s moist and super flavorful! Spatchcocked chicken cooked in a smoker, brushed with a stick of melted butter and fresh herbs for a perfect whole chicken dinner.
Smoking a Whole Chicken is easier than you might think. Smoked Whole Chicken is one of our latest smoked recipes and it is sure to be a crowd pleaser. Don’t let the idea of smoking a chicken intimidate you. These instructions will walk you right through it and you’ll be amazed at how easy it is!
Spatchcocking a Whole Chicken
By spatchcocking (or butterflying) the chicken, everything cooks at a more even temperature and in less time, making for a perfectly smoked chicken.
After taking the chicken out of its wrapper you will want to pat the bird dry with a paper towel.
You will then remove the back bone using kitchen shears by cutting along side the backbone on both sides.
Then you will remove any unnecessary fat or skin. Continue on by flipping over and pressing down on the breast bone bone until you hear it pop. This helps the chicken to lay flat on the grill.
Where do you buy a whole chicken?
Whole chickens can be found at your local grocery store. I prefer to buy mine from Costco. You can find them in the refrigerated section and they come in a two pack.
How to smoke a Whole Chicken
Here’s what you’ll need:
1 4-5 lb whole chicken
1/2-3/4 C Salt, Pepper, Garlic Seasoning
1 Stick Butter
Bunch of fresh herbs (rosemary, thyme & parsley)
Preheat smoker to 180°
Prepare your chicken for smoking
Pat chicken Dry with paper towels
Remove backbone with kitchen shears by cutting along side the backbone on both sides.
Remove and unnecessary fat or skin
Flip over and press down on breast bone until you hear it pop (this will help the chicken to lay flat on the grill)
Season your chicken for smoking
Season the backside of the bird first then flip over and spray with oil.
Season liberally with salt, pepper and garlic. Make sure to get in all the creases (between thighs and wings)
Place your chicken on the grill
Lay flat on the grill and insert the internal probe thermometer into the thickest part of the breast.
Smoke at 180° for 45-60 minutes depending on how much smoke flavor you want.
Do not baste your bird yet. This will allow more smoke to enter into the meat.
Increase heat to 400° and start basting your chicken with melted butter and herb bunch every 15-20 minutes until your chicken has reached an internal temperature of 160°
Remove from the grill and let rest for 10-15 minutes. This is an important step as it allows the chicken to finish cooking (165°) and helps the juices to absorb back into the meat.
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How to carve a whole chicken
You can carve your chicken or pull it depending on how you will be using the meat. I sliced the bird in the following manner:
Slice between the thigh and the body.
The drumstick and the thigh should pull off easily.
Slice down along the breastbone and towards the back of the chicken and out.
Then from the outside, slice down to meet your cut and remove the breast meat.
Slice the breast meat across the breast for smaller, juicier cuts. Remove wings at the joints.
Serve and enjoy
What wood is best for smoking chicken?
I prefer to use pecan or apple wood pellets but you can use your favorite or whatever you have on hand.
What should you serve with Smoked Chicken?
Smoked Chicken is often served with a vegetable or potatoes. It is especially delicious with baked carrots, cooked asparagus, a side salad, or steamed broccoli. Serve alongside some sort of potato dish or rolls and bread and you’ll have the complete meal.
Other chicken dishes you may enjoy:
Smoking a whole chicken is easier than ever with our easy to follow recipe. These simple ingredients will make your chicken turn out amazing. A smoked chicken has delicious flavors and is sure to be a crowd pleaser!