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Smoked Chicken Recipe on an Electric Smoker

Smoked Chicken Recipe for Electric Smoker

Smoked chicken with crispy skin and a flavorful dry rub.
5 from 5 votes
Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Cuisine American
Servings 4
Calories 477 kcal

Equipment

  • Electric smoker
  • Wood chips or chunks (cherry wood recommended)
  • Water pan
  • Instant-read thermometer
  • Aluminum foil
  • Paper towels
  • Sharp knife
  • Cutting board
  • Plastic wrap

Ingredients
  

  • 1 whole chicken
  • Olive oil
  • BBQ sauce optional
  • Apple cider vinegar optional

Dry rub

  • 1/4 cup brown sugar
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper

Instructions
 

  • Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
  • Preheat the electric smoker to 225 degrees F.
  • While the smoker is preheating, pat the chicken dry with paper towels and brush it with olive oil.
  • Apply the dry rub generously to the chicken, making sure to cover all parts of the bird, including under the skin.
  • Place the chicken in the smoker, breast side up, and add wood chips or chunks to the smoker box or hopper.
  • Add an inch of water to the water pan and place it in the smoker.
  • Close the smoker lid and smoke the chicken at 225 degrees F for 2-3 hours, or until the internal temperature of the thickest part of the breast reaches 165 degrees F.
  • If the chicken skin is not crispy enough, increase the smoker temperature to 350 degrees F for the last 20-30 minutes of smoking.
  • Once the internal temperature reaches 165 degrees F, remove the chicken from the smoker and let it rest for 10-15 minutes before carving.
  • Carve the chicken and serve with BBQ sauce and/or apple cider vinegar, if desired.

Notes

  • For a quicker cook time, you can use chicken thighs instead of a whole chicken.
  • The smoking time may vary depending on the type of smoker and the temperature guidelines provided by the manufacturer.
  • For a smokier flavor, you can use a pellet smoker or a charcoal smoker instead of an electric smoker.
  • If you want to smoke a whole bird, increase the smoking time and monitor the internal temperature of the meat closely.
  • Use an instant-read thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
  • Make sure to let the chicken rest before carving to allow the juices to redistribute for a more flavorful and juicy chicken.
  • This recipe can be adjusted to personal preference by adjusting the amount of dry rub or using a different type of wood for smoking.

YOUR OWN NOTE

Nutrition

Calories: 477kcalCarbohydrates: 17gProtein: 36gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 143mgSodium: 3627mgPotassium: 453mgFiber: 1gSugar: 13gVitamin A: 491IUVitamin C: 3mgCalcium: 50mgIron: 2mg
Keyword crispy skin, Dry Rub, Electric Smoker, low temperature, Smoked chicken
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