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:

SMOKED CHICKEN BREAST SALAD

SMOKED CHICKEN BREAST SALAD

A hearty, smoky, fresh, crowd-pleasing salad loaded with flavor, textures, and a bright homemade dressing.

Ingredients

For the Smoked Chicken Breast

• 2 large boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• ½ tsp cumin

• ½–1 tsp salt

• ½ tsp cracked black pepper

• Optional: a small sprinkle of brown sugar for caramelization

• Wood chips of choice: hickory for bold, applewood for mild & sweet

For the Salad

• 4 cups mixed salad greens (spring mix, romaine, arugula, or a combo)

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• ½ small red onion, sliced thin

• 1 cup cucumber, diced or sliced

• ½ cup sweet corn (grilled or roasted is best)

• ½ cup shredded carrots

• ¼ cup toasted almonds or pecans

• Optional add-ins: feta cheese, boiled egg slices, dried cranberries

For the Dressing (Lemon-Smoked Honey Vinaigrette)

• ¼ cup olive oil

• 2 tbsp lemon juice

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 garlic clove, finely minced

• Salt and pepper to taste

• Optional: ½ tsp smoked paprika for extra smoky punch

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Instructions

1. Smoke the Chicken

1. Pat chicken dry. Rub with olive oil.

2. Mix paprika, garlic powder, onion powder, oregano, cumin, salt & pepper.

3. Coat chicken thoroughly on all sides.

4. Preheat smoker to 225°F (107°C) with chosen wood chips.

5. Smoke chicken for 1–1½ hours, or until internal temperature reaches 165°F (74°C).

6. Rest 10 minutes, then slice thinly.

Grill alternative: Use low heat (indirect). Add a foil packet of wood chips for smoke.

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2. Assemble the Salad

Layer in a large bowl or platter:

1. Greens → tomatoes → cucumber → carrots → corn → onions → nuts.

2. Add sliced smoked chicken on top.

3. Fan avocado slices along the side.

4. Crumble feta or add eggs if desired.

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3. Make the Dressing

Whisk all vinaigrette ingredients until smooth and emulsified.
Drizzle generously over the salad right before serving.

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Serving Suggestions

• Serve with crusty garlic bread or warm cornbread.

• Great chilled for meal prep—store chicken separately for freshness.

• Pair with iced tea, sparkling water with citrus, or a crisp white wine.

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Chef’s Tips (High-Value Extras)

• Brine chicken (1 hour in salt water) for incredibly juicy results.

• Use leftover smoked chicken from weekend BBQ for ultra-fast prep.

• Add grains like quinoa or farro to turn this into a full dinner bowl.

• Add heat with sliced jalapeños or a spicy chipotle-lime drizzle.

OTHER RECIPES

SMOKED CHICKEN RECIPE INGREDIENTS

• 1 tbsp. butter
• 3/4 c. pecan halves
• 1 1/2 qt. mixed salad greens, washed and crisped
• 4 smoked chicken breast halves, chilled
• Orange Vinaigrette

SMOKED CHICKEN RECIPE INSTRUCTIONS

Melt butter in frying pan over low heat. Add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. 

Pour onto paper towels to drain. 

Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans.

Cut each half-breast in slanting slices 1/4 inch thick. 

Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken.

OVEN SMOKED CHICKEN:

Pour 4 tablespoons liquid smoke into a 5 to 6 quart pan. Set a perforated or wire rack in the pan. Arrange 4 half breasts in a single layer on rack and tightly cover the pan. Bake in a 350 degree oven until food tests done, 20 to 25 minutes until white in center. Breasts should be boned and skinned.

ORANGE VINAIGRETTE:

In a bowl, combine 1/4 cup orange juice, 2 tablespoons white wine vinegar, 2 tablespoons salad oil, 1 tablespoon thinly slivered or shredded orange peel (colored part only), 2 teaspoons honey, 2 teaspoons Dijon mustard, and 1/2 teaspoon coarsely ground pepper.
Smoked chicken recipes: herbed-smoked-chicken-recipe.

VIDEO:

HERBED SMOKED CHICKEN RECIPE

HERBED SMOKED CHICKEN

A savory, wood-smoked chicken infused with fresh herbs, garlic, and gentle spices. Perfect for weekend grilling, gatherings, or meal-prep with deep flavor.

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INGREDIENTS

For the Herb Marinade

• 1 whole chicken (1.3–1.8 kg) or 4–6 bone-in chicken pieces

• ¼ cup olive oil

• 2 tbsp lemon juice (fresh)

• 2 tbsp apple cider vinegar

• 4 cloves garlic, minced

• 2 tsp salt

• 1½ tsp black pepper

• 1 tbsp dried Italian seasoning OR mixture of:

  • 1 tsp dried thyme

  • 1 tsp dried rosemary, crushed

  • 1 tsp dried oregano

• 1 tsp smoked paprika

• ½ tsp onion powder

• ½ tsp crushed chili (optional for heat)

• Zest of 1 lemon

• 2 tbsp chopped fresh parsley (optional but adds brightness)

For Smoking

• Wood chips: apple, cherry, hickory, or mesquite

• ½ small onion, sliced (for placing inside the chicken if whole)

• 1–2 sprigs fresh rosemary (optional)

• 1–2 sprigs fresh thyme (optional)

• Additional salt & pepper

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INSTRUCTIONS

1. Prepare the Chicken

1. Rinse and pat the chicken completely dry.

2. If using a whole chicken, gently loosen the skin around the breasts and thighs with your fingers to help the marinade penetrate.

3. Season lightly with salt and pepper before marinating.

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2. Make the Herb Marinade

1. In a bowl, whisk together: olive oil, lemon juice, vinegar, garlic, salt, pepper, dried herbs, paprika, onion powder, chili flakes, and lemon zest.

2. Taste and adjust salt or herbs to your liking.

3. Coat the chicken generously with the marinade—inside, outside, and under the skin if whole.

4. Place the chicken in a resealable bag or container.

5. Refrigerate at least 4 hours, but ideally overnight for the deepest flavor.

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3. Prepare Your Smoker or Grill

1. Soak wood chips for 30 minutes.

2. Preheat smoker or charcoal grill to 225–250°F (107–121°C).

3. Add soaked wood chips to your smoker box or directly on hot coals.

4. If using a whole chicken, place onion slices and the fresh rosemary/thyme sprigs inside the cavity for aromatics.

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4. Smoke the Chicken

1. Remove chicken from marinade and let excess drip off.

2. Place chicken (skin-side up) on the smoker grate.

3. Smoke for 2.5–4 hours, depending on size:

   • Small pieces: 1.5–2 hours

   • Whole chicken: 3–4 hours

4. Internal temperature should reach 165°F (74°C) in the thickest part of the breast and thigh.

5. Optional: Mist or baste with a little olive oil + lemon every hour to keep the skin supple.

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5. Resting & Serving

1. Remove chicken and let it rest 10–15 minutes before carving.

2. Garnish with fresh parsley, rosemary, or thyme.

3. Serve with:

   • Roasted potatoes

   • Grilled corn

   • Herb rice

   • Lemon garlic green beans

   • A cool cucumber yogurt sauce

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EXTRA FLAVOR VARIATIONS

Herb Butter Upgrade

Mix:

• 4 tbsp softened butter

• 1 tsp thyme

• 1 tsp rosemary

• 1 tsp parsley

• 1 minced garlic clove

Rub under the skin before smoking for a richer, juicier result.

Citrus-Herb Version

Add orange zest + a squeeze of orange juice to the marinade for a brighter, Mediterranean profile.

Spicy-Herb Smoked Chicken

Add 1 tsp cayenne + 1 tbsp hot sauce to the marinade.

OTHER RECIPES

A nice smoked chicken recipe to try !

Smoked Chicken Recipes INGREDIENTS

• Wood chips, soaked 1 hour
• 1 1/2 cups softened butter, divided
• 3 (3 lb.) broiler-fryers
• 3 bunches fresh herbs, untrimmed
• Additional softened butter
• Freshly ground pepper

Smoked Chicken Recipes INSTRUCTIONS

Prepare charcoal fire in smoker. 

Scatter wood chips over coals. 

Place water pan in smoker, and fill with water, wine or fruit juice.

Place 1/2 cup butter in cavity of each broiler-fryer, and stuff each with 1 bunch of herbs, including stems and leaves. 

Rub additional butter and pepper liberally on surface of chickens, and place them on grill rack. 

Insert meat thermometer, making sure it does not touch bone. 

Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until thermometer reaches 185 degrees. 

Refill the water pan and add charcoal as needed...and the smoked chicken recipe herbed is ready to serve...enjoy it !
smoked-lemon-chicken recipe

VIDEO:

SHERRY SMOKED CHICKEN RECIPE

SHERRY SMOKED CHICKEN

Ingredients

For the Marinade

• 1 whole chicken (1.3–1.8 kg), or 4–6 bone-in chicken thighs

• 1 cup dry sherry (Fino or Amontillado works well)

• 3 tbsp soy sauce

• 2 tbsp olive oil

• 2 tbsp brown sugar or honey

• 1 tbsp apple cider vinegar

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tsp smoked paprika

• 1 tsp ground black pepper

• 1 tsp salt

• ½ tsp dried thyme

• ½ tsp chili flakes (optional)

For Smoking

• Wood chips: apple, cherry, hickory, or a blend

• 1 cup additional sherry for basting (optional)

• Salt and pepper to taste

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Instructions

1. Prepare the Marinade

1. In a large bowl, whisk together sherry, soy sauce, olive oil, sugar/honey, vinegar, garlic, onion, smoked paprika, pepper, salt, thyme, and chili flakes.

2. Rinse and pat the chicken dry.

3. Place the chicken in a resealable bag or glass container and pour the marinade over it.

4. Refrigerate at least 4 hours, but overnight gives the best flavor.

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2. Prepare the Smoker or Grill

1. Soak wood chips in water for 30 minutes.

2. Heat your smoker or charcoal grill to 225–250°F (107–121°C).

3. Add the soaked wood chips to the smoker box or directly onto your coals.

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3. Smoke the Chicken

1. Remove chicken from marinade and pat lightly dry.

2. Season more salt/pepper if desired.

3. Place chicken skin-side up in the smoker.

4. Smoke for 2.5–4 hours, depending on size, until the internal temperature reaches 165°F (74°C) at the thickest part.

5. Optional: Every 45 minutes, baste with a mix of sherry + a little oil for added shine and flavor.

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4. Rest and Serve

1. Let the chicken rest 10 minutes before carving.

2. Serve with roasted potatoes, grilled vegetables, a sherry cream sauce, or a fresh herb salad.

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Extra Flavor Options

• Sherry Glaze: Reduce ½ cup sherry + 1 tbsp honey + 1 tbsp soy sauce until syrupy. Brush on for the last 20 minutes of smoking.

• Spicy Version: Add 1 tsp cayenne or 1 tbsp hot sauce to the marinade.

• Citrus Boost: Add zest of 1 lemon or orange to the marinade for brightness.

OTHER RECIPES

A nice smoked chicken recipe to try !

Smoked Chicken Recipe INGREDIENTS

• 2 cups dry sherry
• 1/2 cup white wine vinegar
• 1/2 cup teriyaki sauce
• 5 cloves garlic, minced
• 1 medium onion, chopped
• 1/3 cup firmly packed brown sugar
• 3 (3 lb.) broiler-fryers
• wood chips, soaked

Smoked Chicken Recipe INSTRUCTIONS 

Combine dry sherry, vinegar, teriyaki sauce, garlic, onion and brown sugar in a large, shallow dish. Place chicken in dish turning once in marinade. Cover and refrigerate several hours or overnight, turning chicken occasionally.

Prepare wood and charcoal fire in smoker. Place wood chips on coals. Place water pan in smoker, and pour in marinade; finish filling with water.

Spray grill rack with oil. Place chickens on the grill rack. Insert meat thermometer, making sure it does not touch bone (or plan to use an instant-read thermometer instead).

Cover with smoker lid; cook 3 1/2 to 4 1/2 hours or until meat thermometer reads 185°F degrees. Refill water pan and add charcoal as needed. The smoked chicken recipe is ready...enjoy it !
tea-smoked-chicken recipe

VIDEO: