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Smoked Chicken Pieces

This smoked chicken is packed with rich, smoky flavor and juicy tenderness—perfect for any meal or backyard barbecue!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Barbecue, Chicken, Easy, Juicy, Smoked
Servings: 6 servings

Ingredients

  • 3 pounds boneless chicken breasts and/or thighs
  • 5 pounds bone-in chicken
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Begin by rinsing the chicken pieces under cold water. Pat them dry with paper towels to help the seasoning stick better and allow for more even smoke.
  • In a mixing bowl, combine olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Stir until well mixed to create the marinade.
  • Coat the chicken pieces thoroughly with the marinade, ensuring every piece is evenly covered to maximize flavor.
  • Preheat your smoker to 225°F (107°C). This low and slow cooking method allows the chicken to absorb smoky flavors without drying out.
  • Add your chosen wood chips, such as hickory, mesquite, or applewood, to the smoker box or directly on the coals. Let the smoke begin to fill the chamber.
  • Place the seasoned chicken pieces on the smoker grates, making sure they are not overcrowded. Close the lid and smoke for about 1.5 to 3 hours, depending on size and type (boneless or bone-in). Use a meat thermometer to check for doneness.
  • When the internal temperature of the chicken reaches 165°F (74°C), remove from the smoker. Bone-in pieces may take longer, so monitor carefully.
  • Allow the chicken to rest for 10 minutes to let the juices redistribute, then serve warm and enjoy your smoky, juicy chicken pieces!

Equipment

  • Smoker
  • Meat Thermometer
  • Mixing Bowl
  • Grill Tongs

Notes

  • Use a meat thermometer to avoid overcooking and ensure juicy chicken.
  • Choose fresh, dry wood chips for the best smoky flavor.
  • Give chicken pieces space in the smoker to allow even smoke circulation.
  • Let the chicken rest after smoking for moist, tender results.
  • Try adding cayenne pepper or fresh herbs to the marinade for flavor variations.