Smoked BBQ Chicken Recipe

This Smoked BBQ Chicken recipe is everything you want in a backyard barbecue classic—smoky, juicy, tender, and slathered in a sticky, sweet-spicy BBQ sauce that clings to every bite. It’s a guaranteed crowd-pleaser and surprisingly easy to pull off, even on a weeknight, if you plan ahead. Whether you’re feeding the family or impressing guests, this smoky masterpiece is going to steal the show.

Why You’ll Love This Recipe

• Bold, Smoky Flavor: The rich aroma and deep smokiness from slow smoking take this chicken to the next level. Every bite tastes like summer.
• Juicy Every Time: Smoking locks in moisture like magic. No dry chicken here—just tender, fall-off-the-bone goodness.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers in wraps, salads, or sandwiches all week long.
• Simple Ingredients, Big Results: You don’t need a ton of ingredients or fancy equipment to get restaurant-quality flavor at home.

Ingredients You’ll Need

• Chicken pieces: Bone-in, skin-on thighs or drumsticks are ideal. They stay juicy and absorb smoky flavor beautifully.
• BBQ seasoning rub: A mix of paprika, garlic powder, onion powder, brown sugar, salt, pepper, and a hint of cayenne. Adds that deep BBQ kick.
• Olive oil: Helps the seasoning stick and promotes crispy skin.
• Wood chips: Hickory or applewood are top picks for that sweet, rich smokiness.
• BBQ sauce: Use your favorite—homemade or store-bought. Look for something smoky, slightly sweet, with a bit of tang.
• Apple cider vinegar: Spritzing during smoking keeps the chicken moist and enhances the flavor.

Variations

• Spicy Lovers: Add chipotle powder or hot sauce to your BBQ rub or sauce.
• Sweet Twist: Mix in a little honey or maple syrup to the sauce for a sticky-sweet finish.
• No Smoker? No Problem: Use a gas grill with a smoke box or wood chips wrapped in foil, or bake the chicken low and slow in the oven before finishing under the broiler.
• Different Cuts: This works with wings, breasts, or even a whole chicken—just adjust the smoking time accordingly.

How to Make Smoked BBQ Chicken

Step 1: Prep the Chicken

Pat the chicken dry with paper towels. Rub with olive oil, then generously coat all sides with the BBQ seasoning. Let it sit at room temperature for 30 minutes, or refrigerate up to overnight for maximum flavor.

Step 2: Prepare Your Smoker

Preheat your smoker to 250°F. Add wood chips to the smoker box or directly to the coals. You want a steady stream of light smoke—not billowing clouds.

Step 3: Smoke the Chicken

Place the chicken on the smoker grates, skin-side up. Smoke for 2 to 2.5 hours, spritzing with apple cider vinegar every 45 minutes to keep the meat juicy.

Step 4: Glaze with BBQ Sauce

In the last 30 minutes of smoking, brush the chicken with BBQ sauce. This gives it that classic sticky finish.

Step 5: Finish and Rest

Once the internal temperature hits 165°F, remove the chicken from the smoker. Tent it loosely with foil and let it rest for 10 minutes before serving. This locks in all those amazing juices.

Pro Tips for Making the Recipe

• Use a Meat Thermometer: Always check for 165°F at the thickest part for perfectly cooked chicken.
• Don’t Oversmoke: Too much smoke can overpower the chicken. Thin, steady smoke is your goal.
• Let it Rest: This isn’t just a suggestion—resting lets the juices redistribute and makes the meat incredibly tender.
• Double the Rub: Make extra dry rub and keep it in a jar. You’ll want to use it on everything from pork to veggies.

How to Serve

Classic BBQ Plate:

Serve with baked beans, coleslaw, and cornbread for the full backyard BBQ experience.

Sandwich Style:

Shred the chicken and pile it onto brioche buns with extra BBQ sauce and crunchy pickles.

Lighter Option:

Slice the chicken and serve over a crisp green salad with a drizzle of ranch or vinaigrette.

Tacos or Wraps:

Tuck into tortillas with slaw, avocado, and a squeeze of lime for a smoky twist on taco night.

Make Ahead and Storage

Storing Leftovers:

Keep any leftovers in an airtight container in the fridge for up to 4 days. The flavor only gets better!

Freezing:

Freeze smoked chicken in a sealed bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

To keep it juicy, reheat in a covered dish at 300°F for about 15 minutes or microwave with a splash of water or extra BBQ sauce.

FAQs

Can I smoke the chicken without a smoker?
Yes! Use your grill as a smoker—just add wood chips over indirect heat and maintain a low temperature. Even the oven can mimic slow-cooked flavor with the right rub and a broil at the end.

How do I get crispy skin on smoked chicken?
For crispier skin, finish the chicken on a hot grill or under a broiler for 3–5 minutes after smoking. Make sure to keep an eye on it—BBQ sauce can burn fast.

What type of wood is best for smoking chicken?
Hickory adds bold, hearty smoke while applewood brings a slightly sweet, mellow flavor. Cherrywood is also a fantastic option for a rich color and gentle taste.

Can I use boneless chicken?
You can, but keep in mind that bone-in cuts hold up better to the long smoke and stay juicier. If using boneless, reduce cooking time and watch it closely.

Final Thoughts

This Smoked BBQ Chicken is a celebration of everything barbecue should be—deep flavor, juicy meat, and that irresistible sticky glaze. It’s simple to prepare, wildly delicious, and makes any day feel like a summer cookout. Whether you’re a smoking pro or trying it for the first time, this recipe will have you hooked from the first bite. Go on—fire up the smoker and give it a try!

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