Easy Smoked Chicken

Easy Smoked Chicken
Simple Prep. Incredible Flavor.

Sometimes the best recipes are the simplest. This Easy Smoked Chicken starts with a little Dijon mustard, your favorite rotisserie seasoning, and a smoker set to 275°F. The result? Beautifully seasoned, juicy chicken with delicious smoky flavor. Perfect for a family dinner, sandwiches, salads, or meal prep throughout the week.

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Whole smoked chicken with golden-brown rotisserie-seasoned skin resting on a wire rack inside a smoker Watch the video
PREP TIME 15 MIN
COOK TIME 1½–2½ HOURS
TOTAL + REST* APPROX. 2–3¼ HOURS*
YIELD 1 WHOLE CHICKEN

A LITTLE ABOUT THIS RECIPE

Simple preparation, a little smoke, and the right internal temperature make a juicy, flavorful whole chicken. The Dijon works as a binder for your favorite rotisserie seasoning, while applewood gives the chicken a mild, slightly sweet smoky finish.

No smoker? No problem. The same seasoning technique works beautifully in the oven.

EASY SMOKED CHICKEN

Smoker: 275°F   |   Prep: 15 minutes   |   Cook: approximately 1½–2½ hours   |   Rest: 20–30 minutes   |   Yield: one whole chicken (5–7 pounds)

Ingredients

  • 1 whole roasting chicken (5–7 pounds)
  • 2–3 tablespoons Dijon mustard
  • 2–3 tablespoons rotisserie chicken seasoning
  • Smoking wood or pellets of choice (applewood preferred)

Let’s Get Cooking!

1. Preheat the Smoker. Preheat your smoker to 275°F using your preferred smoking wood or pellets. Allow the temperature to stabilize before adding the chicken.
2. Prepare the Chicken. Remove the giblets from the cavity and pat the chicken thoroughly dry with paper towels.
3. Tuck or Tie the Legs. Tuck the legs securely into the loose skin near the cavity, or tie them together with butcher’s twine. This keeps the chicken compact and helps promote more even cooking.
4. Massage with Dijon. Using your hands, massage a thin, even coating of Dijon mustard over the entire chicken, including the breast, legs, wings, and underside. The mustard helps the seasoning adhere.
5. Season Generously. Apply the rotisserie seasoning evenly over the entire chicken, covering all sides.
6. Smoke to Perfection. Place the chicken directly on the smoker rack, allowing room for heat and smoke to circulate. Smoke at 275°F for approximately 1½–2½ hours, depending on the chicken’s size and thickness. Begin checking internal temperatures after 60–75 minutes. Check the thickest part of the breast without touching bone, targeting approximately 160°F. Check the thickest part of the thigh near the joint without touching bone, targeting 175–185°F for tender dark meat.
7. Rest, Carve & Enjoy!. Remove the chicken from the smoker, loosely tent with aluminum foil, and rest for 20–30 minutes before carving or breaking it down for meal prep.

Chef’s Temperature Guide

  • Breast: Approximately 160°F in the thickest part, avoiding bone.
  • Thigh: 175–185°F in the thickest part near the joint, avoiding bone.
  • Rest: 20–30 minutes, loosely tented with foil.

Food Safety Note: The USDA recommends cooking poultry to an internal temperature of 165°F.

*Total time includes the 20–30-minute rest and varies with chicken size and smoker performance.

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