Ingredients:
1 whole chicken (3–4 lbs) or 4–6 bone-in chicken quarters
3 tbsp olive oil (or melted butter)
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
2 tsp chili powder (or cayenne for heat)
2 tsp salt
1 tsp black pepper
1 cup BBQ sauce (your favorite)
Instructions:
- Prep the Chicken:
Pat chicken dry with paper towels.
Rub all over with olive oil or butter.
Mix the spices (paprika, garlic powder, onion powder, brown sugar, chili powder, salt, pepper).
Coat chicken generously with the rub.
- Set Up the Smoker/Grill:
Preheat smoker to 225–250°F (107–120°C).
Use wood chips like hickory, apple, or cherry for a rich smoky flavor.
- Smoke the Chicken:
Place chicken directly on the smoker grates, skin side up.
Smoke until internal temp reaches 160°F (71°C) in the thickest part of the breast (about 2–3 hours depending on size).
- Sauce & Finish:
Brush chicken with BBQ sauce.
Increase heat to 300°F (150°C) or move closer to the flame to set the glaze.
Continue cooking until internal temp hits 165°F (74°C).
- Rest & Serve:
Let chicken rest for 10 minutes before slicing.
Serve with extra BBQ sauce on the side.