Apple Wood Smoked Chicken Recipe with Sweet BBQ Rub
One of my favorite things to smoke is chicken. It’s much less labor and time intensive then a smoked pork or brisket and it’s still delicious.
My wife and daughter aren’t too big on pulled pork or chopped smoked brisket; However, they absolutely love this smoked chicken BBQ recipe.
LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES?
-SUBSCRIBE NOW AT: https://bit.ly/2zql9ha
-WEBSITE: https://billyparisi.com
LET’S CONNECT
-INSTAGRAM: https://www.instagram.com/ChefBillyParisi
-FACEBOOK: https://www.facebook.com/ChefBillyParisi
-PINTEREST: https://www.pinterest.com/ChefBillyParisi
-TWITTER: https://www.twitter.com/ChefBillyParisi
PRINT THIS RECIPE: https://www.billyparisi.com/smoked-chicken-bbq-recipe
Ingredients for this Recipe:
For the Rub:
• 4 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoon garlic granules
• 2 tablespoon onion granules
• 2 tablespoons paprika
• 2 tablespoons cumin
• 2 tablespoons brown sugar
• 1 tablespoon sugar
For the Spritzer and Sauce:
• 1 cup apple juice
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup your favorite BBQ sauce
• 1 stick melted unsalted butter
For the Ribs:
• 2 whole chickens, cut in half and back strap removed
• 2 tablespoons olive oil
1. Preheat the smoker to 250°.
2. Rub: Combine all of the ingredients and set aside.
3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside.
4. Sauce: In a small sauce pot add in the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm.
5. Rub the olive oil all over both sides of the chicken creating a thin layer.
6. Next, generously season the chicken on both sides with the rub. There will be 2-3 tablespoons leftover.
7. Add the chicken to the smoker and cook for 1 hour. Spray the chicken with 4-5 sprays each of the spritzer and do so after that every 20-25 minutes or until it reaches an internal leg temperature of 150° to 155°.
8. Sauce the chicken using a brush and smoke until it reaches an internal leg temperature of 165°.
9. Remove from the smoker and let rest for 20-30 minutes before serving.
10. Serve alongside BBQ sauce.
CHEF NOTES:
• You can absolutely use a standard charcoal grill to smoke food in, and if you like to grill and smoke then take a look at pellet grills like Traeger or even a stone style grill, the Big Green Egg.
• You can absolutely use your favorite rub for this smoked chicken recipe, or you can even add additional ingredients such as chili powder or oregano, or anything else you love and want to put in it. Get creative!
• I like to use the rule of a savory rub should equal a sweeter spritz and vice versa a sweeter rub should mean a higher vinegar content for the spritzer.
• SEASONING NOTE: Season, do not cake the rub on it. It should not be a thickly coated rub.
• CHEF TIPS: If you are really in a pinch for time, simply split the chicken breasts from the thighs before smoking.
Recipe Video:
