1/1 Photo of Easy Smoked Chicken
3 hrs 25 mins
This chicken gets its flavor from the smoke of the hickory chips, so I don't baste with a barbecue sauce while cooking this recipe....feel free to add it if you think it's necessary. I do like to offer Julie's Alabama White Sauce posted by Oolala when serving it. It's important to use skin on chicken halves because the chicken is cooked for a long period over indirect heat. I have the butcher at my grocery store cut whole chickens in half for me to make it easier on myself.
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- 1Soak your hickory chips for 6 hours (may soak overnight).
- 2Split the chickens if you didn't have your butcher do it for you. Combine the salt, paprika, and pepper; stir well. Sprinkle over the chicken on both sides.
- 3Combine the vegetable oil, vinegar, and hot sauce, stirring well. Set chicken and oil mixture aside.
- 4Prepare a fire in your grill; let burn until the coals are gray. Rake the coals to one end of the grill; put an old disposable foil pan on the other end of the grill. Pour water in it to make steam and keep your chicken nice and moist. Sprinkle the hickory chips over the hot coals.
- 5Place the chicken on the side of the grill over the pan with water in it. Place the lid on the grill. Grill over indirect heat 3 to 3 1/2 hours, or until done. Turn the chicken occasionally. Add hickory chips as needed to keep the smoke going. You may also need to throw a few pieces of charcoal in it to keep the fire going nice and hot. Baste the chicken with the oil mixture during the last hour of grilling time.
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Nutritional Facts for Easy Smoked Chicken
Serving Size: 1 (545 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1494.2
- Calories from Fat 1000
- Total Fat 111.2 g
- Saturated Fat 30.9 g
- Cholesterol 487.6 mg
- Sodium 2215.1 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.7 g
- Sugars 0.1 g
- Protein 114.7 g