Get ready to tantalize your taste buds with a smoky twist on a classic favorite! Our Grill Smoked Cut Up Chicken recipe is your ticket to juicy, flavorful chicken that will have everyone at your table asking for seconds. Imagine the mouthwatering aroma of perfectly seasoned chicken, infused with the rich essence of wood smoke, all cooked to perfection on your grill. Whether you're hosting a weekend barbecue or simply craving a delicious homemade meal, this recipe is a must-try! Dive into the details and discover how easy it is to create a show-stopping dish that’s sure to impress!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Prepare the chicken by cutting a whole chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Pat the chicken pieces dry with paper towels to ensure proper seasoning adherence.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub seasoning.
- Generously coat each chicken piece with the seasoning mixture, ensuring even coverage on all sides. Let the seasoned chicken sit at room temperature for 15-20 minutes to absorb the flavors.
- Prepare your grill for indirect heat by setting up a two-zone cooking area. Aim for a temperature between 225-250°F (107-121°C).
- Soak wood chips (such as hickory or apple wood) in water for 30 minutes before grilling to prevent rapid burning and create consistent smoke.
- Place the wood chips in a smoker box or aluminum foil packet with holes, positioning it directly over the heat source on the grill.
- Arrange chicken pieces on the cooler side of the grill, skin-side up, not directly over the flames. Close the grill lid to maintain consistent temperature and allow smoke to circulate.
- Smoke the chicken for approximately 35-40 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C). Use a meat thermometer to check doneness.
- Optionally, for crispy skin, move the chicken pieces to direct heat for the last 2-3 minutes, watching carefully to prevent burning.
- Remove chicken from the grill and let it rest for 5-10 minutes before serving. This allows juices to redistribute, ensuring moist and flavorful meat.
- Serve hot with your favorite sides such as grilled vegetables, coleslaw, or corn on the cob.
Tips
- Choose the Right Chicken: Opt for a fresh, high-quality whole chicken for the best flavor and texture. Organic or free-range chickens often have more robust flavors.
- Patience is Key: Allowing the seasoned chicken to sit at room temperature for 15-20 minutes not only enhances flavor absorption but also helps the chicken cook more evenly.
- Temperature Control: Maintaining a consistent grill temperature between 225-250°F (107-121°C) is crucial for even cooking and optimal smoke infusion. Use a grill thermometer for accuracy.
- Wood Chip Selection: Experiment with different types of wood chips like hickory, apple, or cherry to find your favorite flavor combination. Soaking the chips prevents them from burning too quickly and promotes longer-lasting smoke.
- Resting Period: Don’t skip the resting period after grilling! Letting the chicken rest for 5-10 minutes before serving allows the juices to redistribute, ensuring each bite is tender and juicy.
- Side Pairings: Serve your smoked chicken with complementary sides like grilled vegetables, coleslaw, or corn on the cob to create a well-rounded meal that will delight your guests.
Nutrition Facts
Calories: 268kcal
Carbohydrates: g
Protein: 25g
Fat: g
Saturated Fat: 5g
Cholesterol: mg
