K I's S Smoked Chicken
Elevate your backyard barbecue game with "K I's S Smoked Chicken," a simple yet mouthwatering recipe that delivers smoky perfection every time. This whole chicken is generously seasoned with a blend of kosher salt, black pepper, garlic powder, and smoked paprika, then slow-cooked to tender, juicy glory in a smoker prepped with aromatic wood chips like hickory or applewood. With only 15 minutes of prep time and a hands-off smoking method, this recipe is perfect for beginners and seasoned pitmasters alike. The crisp, golden skin and deeply infused smoky flavor make this dish a crowd-pleaser, while the rustic simplicity of trussing and dry-rub seasoning ensures an easy and gratifying cooking experience. Serve it with your favorite sides for a meal that’s both comforting and impressive, and enjoy the ultimate smoked chicken that embodies the “Keep It Simple & Smoky” philosophy!
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Ingredients
- 1 4-5 lbs Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 cups Wood chips (e.g., hickory or applewood)
Directions
Step 1
Prepare your smoker by preheating it to 250°F (120°C) and adding your wood chips for that smoky flavor.
Step 2
Remove the chicken giblets, if present, and pat the chicken dry with paper towels. This helps to achieve a crispy skin.
Step 3
Drizzle the chicken with olive oil, rubbing it all over the surface to ensure an even coating.
Step 4
In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle this seasoning blend evenly over the chicken, rubbing it into the skin for maximum flavor.
Step 5
Truss the chicken by tying the legs together with kitchen twine to ensure even cooking. Optionally, tuck the wing tips under the body of the chicken to prevent burning.
Step 6
Place the seasoned chicken directly on the smoker grate, breast side up. Close the lid and allow the chicken to cook for approximately 2.5 to 3 hours, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C).
Step 7
About halfway through cooking, check the wood chips and add more if needed to maintain a consistent smoke level.
Step 8
Once the chicken is done, carefully remove it from the smoker and let it rest for at least 15 minutes. This allows the juices to redistribute, yielding a moist and flavorful result.
Step 9
Carve the chicken and serve with your favorite sides. Enjoy the smoky, simple goodness of KISS Smoked Chicken!
Nutrition Facts
| Serving size | (2352.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 533.8 |
| Total Fat 43.1g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 136.1mg | 0% |
| Sodium 1333.8mg | 0% |
| Total Carbohydrate 5.0g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 0.3g | |
| Protein 35.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 40.6mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 511.1mg | 0% |
Source of Calories