This easy smoked chicken recipe is so simple, it produces succulent breast meat and a beautiful smoky flavor. You really can’t go wrong.
What I like about smoked chicken is that it is so juicy. Some will argue that the downside to cooking chicken low and slow is that the skin doesn't crisp up and yes I would agree that you miss out in this respect but there's a completely different texture and flavor dimension to smoking a chicken.
Because the skin doesn't spit or sizzle it isn't punctured so all the moisture remains in the bird. When you cut into it you'll see what I mean - supremely juicy.
So this recipe is really stripped back to give you the simple pleasure of enjoying a basic smoked chicken. I'm not using any rub and I'm just looking for a mild citrus smoke, leave it at that, experience the texture and flavor first off, we can move onto more complicated recipes later.
I still do this recipe week in week out even today because not only is it great straight off the smoker but any leftovers make for the best chicken sandwiches ever. Just a bit of mayo, a few salad leaves and a sprinkling of salt – awesome!
Infact you can just use this recipe for great cold chicken. Cook as directed and then just leave to cool with all those juices sealed in.
One thing you do need for this recipe is a meat injector and I also like to smoke my chicken on a vertical roasting rack so I catch all the juices either for gravy or adding to the stock when I boil up the carcass.
For wood chips, my preference is apple but feel free to experiment using my wood chips guide.
Serves:- 4-5 people per chicken
Preparation Time:-10 mins Cooking Time:-3hrs (for a 3lb bird)
Mix the olive oil and lemon juice together in a cup or ramekin and then use the meat injector to inject into the breast and the thighs. Use the last few drops of the mix to rub over the skin and then sprinkle with salt and pepper. Load the chicken onto the roasting rack and place it in the smoker at 110°C or 225°F for 60 minutes per pound and bingo – beautifully succulent smoked chicken.
It’s important to make sure that chicken is properly cooked so you can try the rough and ready approach of sticking a skewer in and the juices should run clear or go for a bbq thermometer. Breast meat should be at 165°F and thigh meat at 175°F.