Grab a beer, your favorite lawn chair, and fire up your smoker for this Smoked Whole Chicken with Blackened Seasoning recipe. Flavor permeates every bite!
If you love your taste buds, you will make this Smoked Whole Chicken with Blackened Seasoning recipe. It is that simple. I don't want to hear any excuses like, "I don't have a smoker!", "I don't know how to cook", or "I'm allergic to chicken!" Improvise, adapt, and overcome people!
First things first, if you don't have a smoker, buy one! There is no better way to savor life than with a cold beer, a lawn chair, and the lingering fragrance of smoldering cherry wood smugly wafting through the neighborhood announcing to all of your neighbors that your dinner is going to be better than theirs!
What Smoker is Best?
After doing more research than I care to admit, I couldn't recommend a smoker any more enthusiastically than the Weber Smokey Mountain Cooker Smoker. There is a reason you will find this smoker used at professional BBQ competitions, as well as maintaining a 5 star Amazon rating. Can you find less expensive smokers? Yes, but be prepared to endlessly wrestle with the temperature to maintain the proper smoking range. After all, it is the ability to maintain the ideal temperature, steadily, that produces consistently exceptional BBQ!
Are the folks at Weber paying me to say this? No, but they should.
How to Make Smoked Whole Chicken
Set your smoker to maintain a temperature of 250 degrees. After preparing your whole chicken with blackened seasoning, or the rub of your choice, place the chicken in the smoker for three to four hours. You will know it is done when a digital thermometer reads 165 degrees. I prefer to use cherry wood when doing a smoked whole chicken, however other woods will also work fine.
How to Make Blackened Chicken
If I can't convince you to buy a smoker, you can still make this Smoked Whole Chicken with Blackened Seasoning recipe on your grill rather than smoking it. Just use the seasonings in this recipe in conjunction my tutorial for grilling a whole chicken over charcoal. Regardless of how you cook it, it is sure to be a hit with your family!
Whether you smoke it, grill it, or bake it, I never recommend cooking chicken without a digital meat thermometer (affiliate link). It is the only way to ensure your meat is safe to eat while still at its juiciest! The $16 investment is well worth never having to eat dry chicken again!
Smoked Whole Chicken with Blackened Seasoning
- 1 whole chicken
- 1 tablespoon oil
- 1 ½ tablespoon paprika
- 1 teaspoon salt
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fresh thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- Combine seasoning in a small bowl.
- Rub chicken with oil to help seasoning stick.
- Rotating the bird as needed, sprinkle the seasoning evenly on all sides in a generous layer.
- Place chicken, breast side up, in smoker and maintain a temperature of 250 degrees for 3-4 hours. A digital thermometer should read 165 degrees when the chicken is done.
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I would die of starvation if I had a chicken allergy. I do not own a smoker, but I'd love one. Smoked chicken is amazing, and if nothing else, I'm trying that rub on my next grilled chicken!
Fox Valley Foodie
It is really a great rub. I'll probably make up a bigger batch next time so I have some ready to go whenever I need it!
Thanks for the rub for the smoked chicken. I've been smoking all kinds of meat for years, poultry also. I'm always looking for new types of rubs and marinades, this rub interest's me very much. I plan to try it out shortly since the weather is more appealing for cooking outside. Cherry wood works perfectly for smoking most types of meat especially chicken. I live on a Cherry and Apple Orchard so I have a abundance of wood on hand. With that said I believe your rub will take my smoked chicken to a new level.
Fox Valley Foodie
I think you will be very happy with the seasoning. If you like things spicy feel free to add up to a teaspoon of cayenne. I keep it a little lighter on the heat to accommodate more tastes. I'm also slightly jealous that you live on a cherry and apple orchard!