Smoked Chicken

    1 hour 5 minutes

    This is such a simple yet tasty chicken that I make on my smoker, although it doesn't use the water pan meaning it can easily be cooked on a grill or in the oven just as easily.


    3 people made this

    Serves: 6 

    • 125g butter, softened
    • 2 stalks rosemary
    • 2 stalks thyme
    • 1 tablespoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon pepper
    • 1 chicken, butterflied

    Preparation:10min  ›  Cook:45min  ›  Extra time:10min  ›  Ready in:1hour5min 

    1. Preheat the smoker to 180 degrees C, optionally add one chunk of cherry wood.
    2. Massage into the butter the leaves from the rosemary and thyme, along with the salt, garlic powder and pepper. Stop when the flavours are evenly distributed.
    3. Layout the chicken flat on the cooking rack skin side up, then loosen the skin from the chicken.
    4. Rub 3/4 of the seasoned butter under the skin, then the remainder on the top.
    5. Place in the smoker and cook for 45 minutes, or until the juices run clear, or the internal temperature is 75 degrees C, whichever is your preferred method of checking it is cooked.
    6. Let the chicken rest for 10 minutes before serving.

    See it on my blog

    More outdoor cooking recipes from Bushcook

    Watch a video of it being made…

    Smoked Chicken
    Smoked Chicken

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