Whole Smoked BBQ Chicken | Recipeish | Gustus Vitae
- Yield: 1 Whole chicken.
- Time: About 2 hours.
- Storage Notes: Can be stored for up to 3 days refrigerated and covered.
- Difficulty: Easy.
Done right, slow smoked whole chicken is a thing of beauty. Delicious on its own, it's also an incredibly versatile base for so many of our favorite summer BBQ recipes. This straightforward method yields addictively succulent chicken, with tender, fall-apart meat from wings to breasts and crispy, well-seasoned skin - it's a summer classic and we know you'll love it just as much as we do.
- 1 Whole chicken, thawed and with innards removed.
- 1 Tin Perfect Poultry BBQ Rub.
- 1 Tin Fancy AF BBQ Rub.
- 2 Bell peppers.
- 1 White onion.
- 2 Sticks unsalted butter.
- Special Equipment Required: Ceramic Chicken Roaster.
- Preheat your charcoal or grill around 300-350F, with a solid base of coals either in an offset smoker, or far to one side in a single BBQ/grill.
- Remove butter from fridge and allow to come to room temperature.
- Rinse peppers, peel onion, discarding stems, seeds and ends. Mince onion and cube peppers.
- Place chicken in a large bowl, rubbing generously with about 1/3 tin each of Fancy AF BBQ Rub and Perfect Poultry BBQ Rub.
- Place chicken on roaster, and fill in reservoir with onions and peppers, dusting with Perfect Poultry & Fancy AF Rubs.
- Place in your BBQ as far away from the coals as you can, and begin roasting.
- After 20 minutes, place butter in a medium sized bowl, and briefly place in the BBQ to melt.
- Thoroughly mix in remaining Fancy AF BBQ Rub and Perfect Poultry BBQ Rub with butter, then generously brush on about 1/4th of the sauce mix on all sides of the bird, starting from the top.
- Continue monitoring temperature, adding wood (whole logs, chips or pellets) as desired, and basting with butter sauce mix every 30 minutes.
- After about 1.5 hours of cook time, the internal breast temperature should be 165F.
- Remove the chicken roaster from the BBQ, tent with foil, and allow 5 minutes for the bird to rest.
- Break down chicken, and use a slotted spoon to remove onion and pepper mix. Strain remaining butter jus and reserve - this makes a fantastic base for a sauce.
- Applications from here are endless - serve simply with roast corn and potatoes, make smoked chicken tacos, or simply turn into decadent smoked chicken sliders with some Hawaiian bread, drizzling the butter jus on top of the chicken and pepper/onion mix before topping and chowing down.
If you'd like to get one of these handsome chicken roasters, head over to Emile Henry, and take 20% off with code GV20.