Smoked Chicken Recipes

Smoked Roaster Pan Chicken

I'm often asked for Smoked Chicken Recipes. They are so popular because Chicken meat absorbs the flavors of seasoning, smoke and marinades very easily.

smoked chicken recipes

I asked my friend Mike for some help with a great smoked chicken recipe and this is what he sent me.

Smoked Roaster Pan Chicken

I've been smoking chicken on my grill and smoker for a little while now. Usually, I either take the spatchcock(quicker) approach or the beer can approach. Frankly, it's no fun trying to pull a hot beer can out of a cooked chicken, so I looked for another idea, and found it. It's called Smoked Roaster Pan Chicken, and results in the same juicy flavor taste you get the beer can route.

I cook whole chickens using indirect heat at lower temperatures. This usually means 225-250 F for 3 hours or so. In this recipe, we'll speed it up to 2 hours at 300 F. Here's what you'll need:

  • 1 Whole Chicken (Roaster)
  • A handful of hickory or apple wood chips
  • A charcoal fire grill (I use lump in my Bubba Keg)set up for indirect cooking
  • A roaster pan that will hold the chicken - You can use a loaf pan for a smaller chicken.

    The Wet Mixture:

  • ¼ cup of Applesauce (I made my own)
  • 3 tablespoons Worcestershire sauce

    The Dry Rub:

  • 1 Tablespoon sugar
  • 2 ¼ teaspoons paprika
  • 1½ teaspoons black pepper
  • 1½ teaspoons garlic salt
  • ¼ teaspoon celery salt
  • ¾ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
Cooking Procedure for Smoked Roaster Pan Chicken:Get your grill / smoker set up to run at 300 F with indirect heat. In my Bubba Keg Grill, I use a platesetter for a Big Green Egg cooker which works nicely. Sprinkle wood chips, or chunks (a couple) in the cooker.

Next, mix the wet mixture and pour it all over your chicken (inside and out). Do this over the pan you will be cooking in so the excess ends up in it. Next, coat the chicken, inside and out, with the dry rub mixture and then place it breast side up in the pan.

Put the chicken on the grill and close the lid. Don't peek! The thigh should get to 175 F in about 2 hours, maybe a little more. If you keep peeking, it'll just take longer. Once the chicken is done, let it rest in the pan for about 15 minutes before diving in and eating it. It'll be hard, the smell will overwhelm you.

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