The Smoked BBQ Chicken recipe delivers juicy, tender, and smoky chicken with a delicious caramelized BBQ glaze. Perfect for weekend cookouts, family dinners, or any occasion where you want to impress with minimal effort. The combination of dry rub, slow smoking, and sweet BBQ sauce creates an irresistible flavor profile that will have everyone asking for seconds!
Ingredients:
- 4 bone-in, skin-on chicken quarters (or your preferred cuts – thighs and drumsticks work great too!)
- 2 tbsp olive oil
- 2 tbsp BBQ dry rub (store-bought or homemade – recipe for homemade one below!)
- 1 cup barbecue sauce (your favorite brand, or homemade!)
- Wood chips for smoking (hickory or applewood recommended)
- Salt and pepper to taste
Optional Homemade BBQ Dry Rub: *2 Tablespoons Paprika *2 Tablespoons Brown Sugar *1 Tablespoon Garlic Powder *1 Tablespoon Onion Powder *1 Tablespoon Black Pepper *2 Teaspoons Chili Powder *1 Teaspoon Cumin *1 Teaspoon Cayenne Pepper (optional)
Preparation:
Step 1: Prepare the Smoker: Preheat your smoker to 250°F (120°C). This low and slow temperature is key to achieving tender and juicy chicken. Soak your wood chips in water for at least 30 minutes before adding them to the smoker. This will prevent them from burning too quickly and create a more consistent smoke.
Step 2: Prepare the Chicken: Pat the chicken quarters dry with paper towels. This is important for achieving crispy skin. Drizzle the chicken with olive oil and rub it evenly all over.
Step 3: Season the Chicken: In a small bowl, mix together all ingredients for BBQ Dry Rub. Season the chicken all over with the BBQ dry rub, salt, and pepper. Make sure to get the rub under the skin where possible for maximum flavor.
Step 4: Smoke the Chicken: Place the chicken quarters in the smoker, skin side up. Maintain a consistent temperature of 250°F (120°C) and smoke for 2.5 to 3 hours, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to ensure accuracy; insert it into the thickest part of the thigh, avoiding the bone.
Step 5: Baste and Glaze: During the last 30 minutes of smoking, baste the chicken with barbecue sauce every 10 minutes. This will create a sticky, caramelized glaze that is simply irresistible.
Step 6: Rest and Serve: Remove the chicken from the smoker and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Why You’ll Love This Recipe:
- Incredible Flavor: The combination of smoky, savory, and sweet flavors is a winner.
- Tender and Juicy: Slow smoking ensures perfectly cooked, moist chicken.
- Easy to Make: With minimal prep and straightforward steps, this recipe is suitable for beginner smokers.
- Crowd-Pleasing: It’s a guaranteed hit at any gathering.
- Versatile: You can easily adapt the recipe with different BBQ sauces and wood chips to create unique flavor profiles.
Presentation Suggestions:
- Serve the smoked BBQ chicken with classic sides like coleslaw, potato salad, baked beans, and cornbread.
- Garnish with fresh herbs like parsley or cilantro for a pop of color.
- Offer a variety of BBQ sauces for dipping.
- Present the chicken on a platter or individual plates for an elegant touch.
- Serve with lemon wedges to cut through the richness.
Tips:
- Wood Chips: Experiment with different wood chips to find your favorite flavor combinations. Applewood offers a mild, sweet flavor, while hickory provides a stronger, more robust smoky taste. Mesquite gives a very strong smoky flavour.
- Meat Thermometer: A meat thermometer is essential for ensuring the chicken is cooked to a safe internal temperature.
- Crispy Skin: For extra crispy skin, sear the chicken on a hot grill for 1-2 minutes per side after smoking. Be careful not to burn the sauce.
- Homemade BBQ Sauce: Consider making your own BBQ sauce for a truly personalized flavor.
- Brining: For even juicier chicken, brine it in a salt and sugar solution for a few hours before smoking.
- Don’t Overcrowd: Ensure your smoker is not too crowded to allow for proper air flow and smoke distribution.
- Resting is Key: Don’t skip the resting period. It makes a significant difference in the juiciness of the chicken.
Preparation Time: 20 minutes Cook Time: 2.5 – 3 hours Total Time: 2 hours and 50 mins – 3 hours 20 mins
Nutritional Information:
(Per serving – 1 chicken quarter, approximate values)
- Calories: 420
- Protein: 35g
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 10g
- Sodium: 520mg
- Cholesterol: 120mg
Conclusion:
This Smoked BBQ Chicken recipe is a guaranteed crowd-pleaser that’s surprisingly easy to make. The combination of tender, juicy chicken, smoky flavor, and sweet BBQ glaze is simply irresistible. So fire up your smoker, gather your ingredients, and get ready to enjoy a truly memorable meal! Happy Smoking!
Q&A About This Recipe:
Q1: Can I use different cuts of chicken for this recipe?
A: Absolutely! While this recipe calls for chicken quarters, you can easily substitute thighs, drumsticks, or even a whole chicken. Adjust the cooking time accordingly, ensuring the internal temperature reaches 165°F (74°C) in the thickest part.
Q2: What if I don’t have a smoker? Can I still make this recipe?
A: While smoking provides the best flavor, you can adapt this recipe for a grill. Use indirect heat by placing the chicken on one side of the grill and the coals or lit burners on the other side. Maintain a temperature of around 250°F (120°C) and add wood chips in a smoker box or foil packet for a smoky flavor.
Q3: Can I make the BBQ dry rub ahead of time?
A: Yes, absolutely! In fact, I recommend making a larger batch of the BBQ dry rub and storing it in an airtight container. It will last for several months and is perfect for seasoning other meats, vegetables, or even popcorn!
Q4: How do I know when the chicken is done?
A: The most reliable way to know if the chicken is done is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).
Q5: What sides go well with smoked BBQ chicken?
A: The possibilities are endless! Classic sides like coleslaw, potato salad, baked beans, macaroni and cheese, cornbread, and grilled vegetables all complement smoked BBQ chicken perfectly. Don’t be afraid to get creative and try new combinations!
I hope this is exactly what you were looking for! I’ve tried to provide as much detail and helpful tips as possible to ensure a successful and delicious outcome. Good luck with your smoking adventures!
