Bobby Flays 16 Spice Smoked Chicken

Bobby Flays 16 Spice Smoked Chicken

A powerhouse, competition-style smoked chicken inspired by the bold, complex flavors made famous by Bobby Flay.
This version delivers deep spice, balanced heat, layered aromatics, and perfect smoke—an absolute showstopper for BBQ lovers.

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HIGH-VALUE, EXPANDED RECIPE

⭐ INGREDIENTS

For the 16-Spice Rub

(This is Bobby Flay’s signature-style spice blend—intense, earthy, smoky, slightly sweet, slightly hot.)

• 1 tbsp paprika

• 1 tbsp smoked paprika

• 1 tbsp ancho chile powder

• 1 tbsp cumin

• 1 tbsp coriander

• 1 tbsp dried oregano

• 1 tbsp kosher salt

• 2 tsp black pepper

• 2 tsp white pepper

• 2 tsp chili powder

• 1 tsp ground cinnamon

• 1 tsp allspice

• 1 tsp ground ginger

• 1 tsp cayenne (adjust to heat level)

• 1 tsp mustard powder

• 1 tsp brown sugar (optional but enhances caramelization)

For the Chicken

• 1 whole chicken (3½–4 lbs) or 6–8 bone-in chicken thighs

• 2–3 tbsp olive oil

• 1 lemon, halved (optional for cavity or spritzing)

• Wood chips: hickory, oak, or cherry

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🔥 INSTRUCTIONS

1. Prep the Chicken

1. Pat chicken very dry.

2. Brush lightly with olive oil.

3. Coat generously with ALL the 16-spice blend—this is a full-coverage rub.

4. For whole chicken:

   • Optionally squeeze lemon inside cavity for aromatic lift.

High-value tip:
Let chicken rest 30 minutes (or refrigerate overnight) with rub applied for maximum flavor penetration.

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2. Preheat Smoker

• Set smoker to 225°F (107°C).

• Use hickory or oak for bold smoke; cherry for sweeter aroma & color.

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3. Smoke the Chicken

1. Place chicken on smoker grates, breast-side up.

2. Smoke for:

   • Whole chicken: 3–4 hours

   • Thighs: 1½–2½ hours

3. Spritz lightly with lemon water or apple juice every 45–60 minutes to keep the rub moist and aromatic.

4. Cook to internal temp 165°F (74°C) in thickest part of breast or thigh.

For crispier skin:
Increase smoker or oven to 375°F for final 10–12 minutes.

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4. Rest & Carve

• Let chicken rest 10–15 minutes.

• Slice or pull depending on serving preference.

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⭐ SERVING IDEAS

• Serve with grilled corn, vinegar slaw, or spiced potato wedges.

• Drizzle with a lemon-honey glaze for sweet heat contrast.

• Pairs beautifully with cornbread, chimichurri, or roasted vegetables.

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🍋 OPTIONAL LEMON-GARLIC FINISH

(Compliments the spice blend without overpowering it.)

• 1 tbsp melted butter

• 1 tsp lemon juice

• 1 grated garlic clove

• Brush on chicken right before serving.

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🔥 CHEF’S HIGH-VALUE NOTES

• Toast the spices (lightly in a dry pan) to intensify aroma before mixing.

• Dry-brine with salt 12 hours ahead for extra juicy chicken.

• For deeper smoke: add a water pan + rotate the chicken halfway.

• Great leftovers for: tacos, sandwiches, grain bowls, pasta, or salads.

OTHER RECIPES

Smoked Chicken REcipe Ingredients

• 1 T. ground cinnamon
• 1 T. ancho chili powder
• 1 T. pasilla chili powder
• 1 T. ground cumin
• 1 T. ground coriander
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. ground ginger
• 1 t. ground cloves
• 1 t. ground fennel seed
• 1 t. ground allspice
• 1 t. chili de arbol powder
• 2 T. brown sugar
• 1 T. kosher salt
• 1 T. coarsely ground black pepper
• 1/2 t. cayenne pepper
• 1 (3-4 lb.) chicken
• 1 c. applewood or hickory wood chips, soaked in water for 10 minutes

Smoked Chicken Recipe Instructions

Combine all spices in a bowl. 

Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. (I used a smoker. 

If you are using a smoker, do it as you normally would.)

Set up a charcoal grill for indirect grilling. 

Throw the soaked wood chips on the hot coals. (I used a smoker box.) 

Place the cover on the grill and adjust the vent holes on the top and bottom to obtain the desired temperature of about 350 degrees. (Again, if you use a smoker, just do it as you would normally.)

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees, using an instant-read thermomenter, about 2-2 1/2 hours. (Again....you know the drill by this time...if you use a smoker, just do it as you would normally.) 

Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

NOTE: 

I like to use the "beer can" technique on this instead of the Bobby Flay directions. 

I use one of those stands that holds the can inside of it and the chicken fits over top - the device just makes the chicken more stable on the smoker or grill. 

Anyway, I empty out half of a regular, full-sugar Coke and add a couple of tablespoons of the spice mixture into the can. I also rub some of the spice mixture BETWEEN the skin and the breast of the chicken as well as all over the outside of the skin on all surfaces of the chicken. 

This technique makes the chicken even juicier and spicier and delicious-ier(?)!

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