Juiciest Smoked Chicken Recipe in Electric Smoker
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Smoking chicken in an electric smoker can produce tender, juicy, and flavorful meat with a hint of smoky goodness. Whether you’re a seasoned smoker enthusiast or a beginner, this recipe will make the best smoked chicken using simple steps and easy-to-find ingredients. From preparing the bird to achieving crispy skin and succulent meat, this guide will walk you through every detail to perfect your smoked chicken recipes electric smoker technique.
Hassaan is most excited about this whole chicken recipe because he’s going to get to use our new Traeger Pro 34 grill which he’s been experimenting with for weeks now. Hassaan has literally been wanting a smoker or a wood pellet grill for years and I think he dreams of brisket and ribs on the regular. Okay but here’s what I have for you guys today: the perfect smoked whole chicken that will knock your socks off! Also amazing is that Home Depot offers FREE Delivery on ALL online grills and FREE assembly on all grills over $399!
What is a Wood Pellet Grill or Electric Smoker?
So here’s the deal, a wood pellet grill like the Traeger Pro 34 is not like your typical high heat grill. It’s a multi-functional type of smoker that you plug into a power outlet and uses compressed wood pellets as a fuel source. You want a wood pellet grill for that unmatched smokey flavor that it gives with different kinds of wood pellets you use! So far we’ve tried a bunch of different wood pellet types and Hickory has been a top favorite for chicken.
Why Smoke Chicken in an Electric Smoker?
Smoking chicken in an electric smoker is a great way to infuse it with rich flavors while keeping the cooking process manageable. Electric smokers provide consistent temperatures, making them ideal for beginners and pros alike. Plus, the use of the right wood chips and low temperature settings ensures a moist, flavorful chicken with crispy skin. It results in the perfect chicken breast which is often hard to get with regular grilling.
Benefits of Smoking Chicken in an Electric Smoker:
- Easy temperature control for the smoking process.
- Consistent smoke for deep flavors.
- Achieve a perfect balance of juiciness and crispiness with crispy chicken skin.
- Versatile enough to handle different cuts like whole chicken, spatchcock chicken, chicken thighs, and chicken wings.
- Comes with a temperature probe which is the best way to check for doneness
Recipe for The Perfectly Smoked Whole Chicken
Ingredients for Smoked Chicken
To make the juiciest smoked chicken with crispy skin, you’ll need a few basic ingredients. You can find these at your local grocery store, or if you’re feeling adventurous, experiment with your own spice mixes. The basic process remains the same for any other rub or marinade.
Ingredients List
- Whole chicken (4-6 lbs)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp cajun seasoning (optional)
- 1-2 tbsp little olive oil (for crispy skin)
- Favorite bbq rub or dry rub of choice
Preparing Your Chicken for Smoking
Dry Brining for Flavorful Meat
To achieve flavorful chicken and crispy skin, start by dry brining the bird. Dry brining involves rubbing the chicken with kosher salt and letting it sit uncovered in the fridge for at least 6-12 hours. This step draws out moisture from the skin, allowing it to crisp up during the smoking process, while the salt penetrates the meat for deeper flavor.
Spatchcocking the Chicken
Spatchcocking, or butterflying, is a technique where you remove the sides of the backbone to flatten the bird. This ensures even cooking and reduces the overall cooking time. Use kitchen shears to remove the backbone, then press down firmly on the breast to flatten the chicken. A spatchcocked chicken allows for quicker cooking and better smoke penetration into the meat, making it one of the best ways to smoke chicken.
Applying the Dry Rub
Once your chicken is dry brined and spatchcocked, it’s time to apply the dry rub. Combine black pepper, brown sugar, garlic powder, chili powder, and cajun seasoning in a bowl. Pat the outside of the chicken with paper towels to remove any excess moisture before rubbing the spice mixture all over the bird, ensuring it’s evenly coated.
The Smoking Process: Cooking Time and Temperature
Preheating the Smoker
Set your electric smoker to 225-250 degrees Fahrenheit and preheat it for about 15-20 minutes.
Placing the Chicken in the Smoker
Position the spatchcocked chicken on the smoker racks, skin side up. It’s important to smoke the chicken using indirect heat, so make sure the heat source is not directly underneath the bird. Place a temperature probe or instant-read thermometer into the thickest part of the breast to monitor the internal temperature throughout the process.
Smoking the Chicken
Smoke the chicken for approximately 3-4 hours, depending on the size of your chicken. The goal is to cook it slowly, allowing the smoke to permeate the meat. Keep the temperature consistent, and resist the urge to open the smoker, as this will release valuable heat and smoke.
Checking the Internal Temperature
To ensure your chicken is fully cooked, the internal temperature of the chicken should reach 165 degrees Fahrenheit in the thickest part of the breast and 175 degrees Fahrenheit in the thickest part of the thigh. Use a digital thermometer to check the temperature and ensure you’re getting the best results.
Crisping the Skin
For an extra crispy skin, you can increase the smoker’s temperature to around 350 degrees Fahrenheit during the last 30 minutes of cooking. Alternatively, place the chicken under the broiler in your oven for a few minutes until the skin turns golden brown.
Resting and Serving the Chicken
Once the chicken reaches the desired internal temperature, remove it from the smoker and let the chicken rest on a cutting board for about 15-20 minutes. This allows the juices to redistribute within the meat, ensuring a moist and tender bite. After resting, carve the chicken and serve it with your favorite sides, like potato salad or coleslaw.
Tips for Smoking Chicken in an Electric Smoker
Use the Right Wood Chips
For the best smoke flavor, consider using apple wood, cherry, or hickory chips. These woods complement the smoky flavor of the chicken without overpowering it.
Monitor the Entire Time
Using a digital meat thermometer is crucial to ensure your chicken is cooking at the right temperature. By monitoring the internal temperature, you avoid overcooking or undercooking the meat.
Variations and Leftovers
If you’re looking for a quicker option, smoked chicken wings is an excellent alternative. They cook faster than a whole bird and can be seasoned with your favorite bbq rub or hot sauce.
Leftover Chicken Ideas
If you have leftover chicken, it’s perfect for creating dishes like chicken salad, sandwiches, or wraps. The smoked whole chicken flavor adds a unique twist to traditional recipes.
Pairing with Sides
Serve your smoked chicken with classic BBQ sides like coleslaw, mac and cheese, or a refreshing potato salad. These side dishes complement the richness of the smoked chicken.
Mastering the art of making smoked chicken recipes electric smoker style is a rewarding experience. With the basic recipe and simple steps provided here, you’ll be able to create a flavorful chicken that will impress your family and friends. Whether you’re using a pellet grill or an electric smoker, the key to success is patience, the right temperature control, and of course, that perfect smoke flavor. Give it a try, and your taste buds will thank you! We cannot wait to entertain more with the Traeger Wood Pellet Grill and next on our list is a Texas style brisket which would definitely feed a crowd!
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