This whole smoked chicken is juicy and packed with flavor, thanks to a special smoked chicken brine! It’s perfect for summer cookouts or cozy family dinners.
I love how easy it is to impress guests with this dish. Just let it marinate, smoke it low and slow, then watch everyone go back for seconds. Who knew chicken could be this fun? 😄
Key Ingredients & Substitutions
Water: Fresh water is essential for the brine. You can use filtered water if you want to enhance the flavor of your chicken even more.
Kosher Salt: This is the go-to for brining. If you’re out, you can use sea salt, but reduce the amount by about half as it can be saltier. I’ve had good results with both!
Brown Sugar: This gives a lovely sweetness to your brine. If you prefer, you can substitute with honey or maple syrup, but use less as they’re sweeter than brown sugar.
Apple Cider Vinegar: It adds tang and depth. If you don’t have it, white vinegar or lemon juice are decent substitutes. The flavor will differ slightly but will work just fine.
Spices: Adjust the spices based on your taste. For instance, if you want less heat, skip the crushed red pepper flakes or reduce the amount. I love extra garlic, so I sometimes add more garlic powder!
Fresh Herbs: Thyme and rosemary are great for this recipe. You can also use dried herbs like oregano or basil if fresh is hard to find. Just remember to use less if using dried.
Whole Chicken: If you can’t find a whole chicken, use chicken pieces instead; just adjust the brining time down to a few hours for smaller cuts.
How Do You Ensure a Juicy and Flavorful Brined Chicken?
Brining is a simple yet effective technique that adds moisture and flavor to your chicken. Here’s how to do it right:
- Start with a balanced brine of salt, sugar, and vinegar which helps to penetrate the meat.
- Make sure to cool the brine completely before adding the chicken to prevent cooking it prematurely.
- Use a resealable bag or a container that holds the chicken completely submerged in brine; this ensures even flavor and moisture distribution.
- Plan for at least 6-12 hours in the brine to fully absorb the flavors and moisture—overnight is often ideal.
- Rinse the chicken after brining to remove excess salt, and always dry it thoroughly with paper towels. This helps achieve that perfect crisp skin when smoking.
Follow these steps, and you’ll have a smoky, tender, and flavorful chicken that’s sure to impress!
How to Make Whole Smoked Chicken with a Smoked Chicken Brine
Ingredients You’ll Need:
For the Brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 1 lemon, sliced
- Fresh herbs (such as thyme and rosemary)
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika (optional for enhanced smokiness)
- 1 lemon, quartered (for stuffing inside the chicken)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare the brine, plus a cooling time of about 1 hour, and then 6-12 hours to brine the chicken. After that, smoking the chicken will take around 3-4 hours. In total, you should plan for at least 10-12 hours including brining and smoking, but most of that time is hands-off!
Step-by-Step Instructions:
1. Prepare the Brine:
In a large pot, combine the water, kosher salt, brown sugar, apple cider vinegar, black peppercorns, mustard seeds, garlic powder, onion powder, paprika, crushed red pepper flakes, lemon slices, and fresh herbs. Stir everything together until the salt and sugar dissolve completely. This is your flavorful brine!
2. Brine the Chicken:
Allow the brine to cool down to room temperature. While it’s cooling, place the whole chicken in a large resealable plastic bag or a container that fits in your fridge. Pour the brine over the chicken and seal it tightly. Make sure the chicken is fully submerged. Refrigerate for at least 6-12 hours, or overnight if you want the best flavor.
3. Prepare the Chicken for Smoking:
After your chicken has brined, take it out of the brine and rinse it under cold water. This helps wash off excess salt. Then, pat the chicken dry with paper towels and set it aside. Remember to throw away the brine as it won’t be needed anymore.
4. Season the Chicken:
Now it’s time to make this chicken even tastier! Rub the outside of the chicken with olive oil to help the seasoning stick. In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, salt, and smoked paprika if you want an extra smoky flavor. Apply this seasoning mixture evenly all over the chicken.
5. Stuff the Chicken:
For an extra zing, stuff the cavity of the chicken with the quartered lemon. This helps to keep the chicken moist and adds a fresh, zesty flavor!
6. Smoke the Chicken:
Preheat your smoker to 225°F (107°C). Once it’s ready, place the chicken on the smoker rack breast side up. Now, smoke the chicken for about 3-4 hours. You’ll know it’s done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. A meat thermometer is really helpful here!
7. Rest and Serve:
After the chicken is cooked, carefully remove it from the smoker and let it rest for about 15-20 minutes before carving. This allows the juices to settle, making the meat extra juicy. Once rested, carve the chicken, serve it warm, and enjoy your delicious homemade smoked chicken!
Can I Use a Different Type of Salt for the Brine?
Yes, you can use sea salt or table salt in place of kosher salt, but keep in mind that table salt is more concentrated, so use only about half the amount. Ensure to adjust according to taste, as saltiness can vary between types.
How Long Can I Brine the Chicken?
The chicken can be brined anywhere from 6 to 12 hours, but for the best results, brining overnight allows for maximum flavor infusion. Just be careful not to exceed 24 hours, as it can become too salty.
What Should I Do If I Don’t Have a Smoker?
If you don’t have a smoker, you can achieve a similar flavor by using a grill with indirect heat and adding wood chips to a smoker box. Alternatively, roast the chicken in the oven at 375°F (190°C) for about 1.5 hours, or until it reaches the same internal temperature.
How to Store Leftovers?
Store any leftover smoked chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage—just ensure it’s well-wrapped to prevent freezer burn. Thaw in the fridge before reheating for the best results.
