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(?)!

VIDEO:

Smoked Chicken Sandwich

Smoked Chicken Sandwich

A juicy, smoky, flavor-packed sandwich layered with creamy slaw, tangy sauce, and tender smoked chicken—perfect for BBQ nights, tailgates, or weekend cravings.

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INGREDIENTS

For the Smoked Chicken

• 2–3 chicken breasts or 4–5 chicken thighs

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp cumin

• Optional: ½ tbsp brown sugar for caramelization

• Wood chips: applewood (mild), hickory (bold), or cherry (slightly sweet)

For the Sandwich

• 4 brioche buns or soft hamburger buns

• 4 slices smoked provolone, cheddar, or pepper jack

• Lettuce or mixed greens

• Sliced tomatoes

• Thinly sliced red onions

• Pickles (classic dill, bread-and-butter, or spicy)

Optional Creamy Slaw (Highly Recommended)

• 1 cup shredded cabbage

• ½ cup shredded carrots

• 2 tbsp mayo

• 1 tsp vinegar or lemon juice

• ½ tsp sugar

• Pinch of salt + pepper

Smoky House Sauce

• 2 tbsp mayonnaise

• 1 tbsp BBQ sauce

• 1 tsp Dijon mustard

• ½ tsp lemon juice

• ¼ tsp smoked paprika

• Optional: pinch of cayenne

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INSTRUCTIONS

1. Prepare & Smoke the Chicken

1. Pat chicken dry and coat lightly with olive oil.

2. Mix smoked paprika, garlic powder, onion powder, salt, pepper, cumin, and brown sugar.

3. Rub mixture evenly over the chicken.

4. Preheat smoker to 225°F (107°C).

5. Smoke chicken 1½–2½ hours depending on cut size.

6. Cook until internal temp reaches 165°F (74°C).

7. Rest 10 minutes, then slice thinly or shred.

High-value tip:
Brush chicken with a thin layer of BBQ sauce during the last 20 minutes for extra shine and flavor.

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2. Make the Creamy Slaw

Combine all slaw ingredients.
Mix well until lightly coated—not too wet.
Chill until ready to use.

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3. Prepare the Smoky House Sauce

Whisk all sauce ingredients until smooth and creamy.
Taste and adjust sweetness or tang as preferred.

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4. Toast the Buns

• Lightly butter the buns.

• Toast on a skillet or grill for 1–2 minutes until golden and crisp.

Why: This prevents sogginess and adds crunch + flavor.

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5. Build the Perfect Smoked Chicken Sandwich

1. Spread smoky house sauce on bottom bun.

2. Add a layer of lettuce or greens.

3. Pile on sliced or shredded smoked chicken.

4. Top with cheese—it will gently melt from the warmth of the chicken.

5. Add tomatoes, onions, and pickles.

6. Spoon a bit of creamy slaw on top (optional but AMAZING).

7. Spread sauce on top bun and close.

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SERVING OPTIONS

• Serve with:
  • crispy fries
  • kettle chips
  • grilled corn
  • sweet potato wedges
  • coleslaw or potato salad

• Drink pairings:
  • iced tea with lemon
  • root beer
  • light beer
  • citrus sparkling water

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CHEF’S HIGH-VALUE TIPS

🔥 Use thighs for ultra-juicy sandwiches—they absorb smoke beautifully
🔥 Brine chicken (1 hr saltwater) for next-level tenderness
🔥 Smoke low, then sear on a hot grill for quick char
🔥 Add bacon for smoky crunch
🔥 Try different sauces: Alabama white sauce, chipotle mayo, honey BBQ, lemon-garlic aioli

OTHER RECIPES

Smoked Chicken Recipe Ingredients

• 4-1/2 cups diced smoked chicken
• 1-1/2 cups diced celery
• 2-1/4 cups diced sweet onions
• 2-1/4 cups dried tart cherries chopped
• 1 cup basil fresh minced
• 2 cups mayonnaise
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper ground
• 1 teaspoon orange zest
• 3 tablespoons orange juice fresh

Smoked Chicken Recipe Instructions

Place all ingredients in mixing bowl then stir gently until well combined. 

Refrigerate until ready to prepare sandwiches...enjoy the smoked chicken recipe sandwich !
Smoked Chicken Recipes: smoked-lemon-chicken.

VIDEO:

Smoked Lemon Chicken

Smoked Lemon Chicken Recipe....

A bright, citrusy, deeply aromatic smoked chicken with crisp skin, juicy meat, and layers of lemon, garlic, and herb flavor.

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SMOKED LEMON CHICKEN (HIGH-VALUE, EXPANDED VERSION)

INGREDIENTS

For the Chicken

• 1 whole chicken (3–4 lbs), or 4–6 bone-in chicken parts

• 2 tbsp olive oil or melted butter

• 2 large lemons (1 for zest + juice, 1 sliced)

• 6 garlic cloves, smashed

• 2 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 1 tsp smoked paprika

• 1 tsp ground black pepper

• 1½ tsp kosher salt

• 1 tsp onion powder

• Optional: ½ tsp crushed red pepper for a slight heat

• Optional: 1 tbsp honey for a subtle lemon-caramel glaze

For the Lemon Herb Butter (Optional but Highly Recommended)

• 3 tbsp softened butter

• 1 tsp lemon zest

• 1 tsp minced garlic

• ½ tsp salt

• Fresh herbs (thyme/rosemary), minced

Wood Chip Options

• Applewood: Mild & sweet, perfect with citrus

• Hickory: Stronger, adds deeper smoke

• Cherry: Slightly fruity, beautiful color

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INSTRUCTIONS

1. Prep the Chicken

1. Pat chicken very dry with paper towels (helps browning).

2. Mix oil/butter with smoked paprika, salt, pepper, onion powder, lemon zest, and juice.

3. Rub mixture all over the chicken, inside and out.

4. Stuff the cavity with:

   • Lemon slices

   • Garlic cloves

   • Thyme & rosemary

OPTIONAL HIGH-VALUE STEP: Herb Butter Under the Skin

Gently loosen the skin over breasts & thighs.
Rub the lemon-herb butter underneath.
➡️ Result: Extra moisture and flavor infusion.

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2. Preheat the Smoker

• Heat smoker to 225°F (107°C).

• Add wood chips of your choice.

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3. Smoke the Chicken

1. Place chicken on smoker grate breast-side up.

2. Smoke for 2½–4 hours, depending on size.

3. Baste lightly every hour with pan juices or a little lemon-butter.

4. Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.

To Crisp the Skin (HIGH-VALUE TIP)

After reaching 160°F internal:

• Increase smoker or oven to 375°F (190°C)

• Roast 10–12 minutes to crisp the skin beautifully.

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4. Rest & Serve

• Let chicken rest 10–15 minutes before carving.

• Squeeze fresh lemon over top before serving.

• Garnish with rosemary sprigs & extra lemon slices.

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LEMON SMOKE GLAZE (OPTIONAL UPGRADE)

Whisk together and brush during the last 20 minutes:

• 2 tbsp honey

• 1 tbsp lemon juice

• Pinch smoked paprika

• Splash olive oil

Gives a glossy citrus finish with subtle caramelization.

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SERVING IDEAS

• Serve with roasted baby potatoes, grilled asparagus, or lemon herb rice.

• Shred leftovers into salads, wraps, or pasta.

• Perfect with iced tea, white wine, or lemon sparkling water.

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CHEF’S NOTES (HIGH-VALUE TRICKS)

• Dry brine option: Rub chicken with salt/lemon zest 12 hours ahead for extra juiciness.

• Add aromatics: A few slices of onion or whole peppercorns in the cavity make the smoke more fragrant.

• Use a water pan: Helps maintain moisture during long smoking.

• Don’t skip the zest: Lemon zest gives pure citrus aroma that survives smoking better than juice.

OTHER RECIPES

Smoked Chicken Recipe Ingredients:

* 1 whole chicken
* 1/2 cup lemon juice
* 1 tablespoon salt
* 1 whole lemon pealed
* 1 cup bread crumbs
* 2 cloves garlic
* 2 teaspoons black pepper
* 1 teaspoon tarragon
* 1/2 cup fruit wood chips

Smoked Chicken Recipe Instructions:

Clean chicken, removing anything inside. 

Rub with lemon juice and salt. 

Mix bread crumbs with garlic, pepper, tarragon. 

Stuff chicken to 1/3 full and add whole lemon. 

Add remaining stuffing. Let sit in refrigerator for 2 hours. This can be cooked either in a smoker or on a grill rotisserie. 

If smoking, prepare smoker with fruit wood chips and add chicken when coals are 80% white, and cook for 2-3 hours. 

If grilling, preheat grill with fruit wood chips, place chicken on rotisserie rod and cook on grill for 1 to 1-1/2 hours. 

The smoked chicken recipe is ready to serve....enjoy it !
Chinese-smoked-chicken-recipe

VIDEO: