Butter Smoked Whole Chicken that’s moist and super flavorful! Spatchcocked chicken cooked in a smoker, brushed with a stick of melted butter and fresh herbs for a perfect whole chicken dinner.
Smoking a whole chicken is easier than you may think. Our recipe uses a few simple ingredients that will make your chicken turn out moist and delicious! You will love the flavors of this smoked chicken.
Smoked Whole Chicken is one of our latest smoked recipes and it is sure to be a crowd pleaser. Don’t let the idea of smoking a chicken intimidate you. These instructions will walk you right through it and you’ll be amazed at how easy it is!
Two things you will need are an electric smoker (I use a Traeger) and a meat thermometer. My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!
Spatchcocking a Whole Chicken
By spatchcocking (or butterflying) the chicken, everything cooks at a more even temperature and in less time, making for a perfectly smoked chicken.
Spatchcock chicken is simply when you cut the chicken, or other poultry, to open it up for grilling or roasting. By cutting out the backbone and flattening the bird out, it allows you to cook the chicken faster and more evenly.
After taking the chicken out of its wrapper you will want to remove any innards and discard them. Pat the bird dry with a paper towel. You will then remove the back bone using kitchen shears by cutting alongside the backbone on both sides.
Then you will remove any unnecessary fat or skin. Continue on by flipping over and pressing down on the breast bone bone until you hear it pop. This helps the chicken to lay flat on the grill.
How to smoke a Whole Chicken
Here’s what you’ll need:
–1 4-5 lb whole chicken: Whole chickens can be found at your local grocery store. I prefer to buy mine from Costco. You can find them in the refrigerated section and they come in a two pack.
–garlic salt & pepper: you’ll season the bird liberally, but don’t worry, much of it will run off during the course of smoking. That’s why it needs a lot!
–1/2 cup butter (1 stick): No substitutions! I usually use unsalted butter for this recipe, but you can use what you have on hand.
–chopped fresh herbs: I use rosemary, thyme & parsley. Sage would also be wonderful!
–Olive oil: you’ll rub down the bird with oil prior to seasoning
Prepare your chicken by Spatchcocking
Pat chicken dry with paper towels. Remove backbone with kitchen shears by cutting along side the backbone on both sides. Remove and unnecessary fat or skin.
Flip over and press down on breast bone until you hear it pop (this will help the chicken to lay flat on the grill)
Season your chicken liberally
Season the backside of the bird first then flip over and spray with oil.
Season liberally with salt, pepper and garlic. Make sure to get in all the creases (between thighs and wings)
Place your chicken on the Smoker
Place the chicken on the grill, breast side up. Smoke at 180° for 1 hour. Do not baste your bird yet. This will allow more smoke flavor to permeate the meat.
Increase heat to 400°F. Flip the bird over so it’s breast side down. Place cube of butter and 3T chopped fresh herbs in a 2 cup measuring cup. Microwave to melt, about 30-40 seconds. Brush your chicken liberally with melted herb butter. Cook another 15 minutes, then flip the chicken and brush with butter mixture again. Repeat the process until the internal temperature of the thickest part of the breast reaches 160 degrees.
Remove from the grill and let rest for 10-15 minutes. This is an important step as it allows the chicken to finish cooking (165°) and helps the juices to absorb back into the meat.
My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!
Butter Smoked Whole Chicken
Ingredients
- 4-5 lb whole chicken
- 1/4 cup garlic salt
- 1/2 tsp pepper
- 1/2 cup butter 1 stick
- 1/4 cup chopped fresh herbs rosemary, thyme & parsley, rounded cup
- Olive Oil
Instructions
- Preheat smoker to 180°F.
- Prepare your chicken for smoking by patting chicken dry with paper towels. Remove innards and discard. Spatchcock the chicken by cutting out the backbone with kitchen shears. (Cut alongside the backbone on both sides.) Remove any unnecessary fat or skin.
- Flip over and press down on breast bone until you hear it pop (this will help the chicken to lay flat on the grill.)
- Spray bird with olive oil, then sprinkle half the garlic salt and pepper on top. Turn bird over and repeat process. You'll season the bird liberally!
- Place the chicken on the grill, breast side up. Smoke at 180° for 1 hour. Do not baste your bird yet. This will allow more smoke flavor to permeate the meat.
- Place cube of butter and 3T chopped fresh herbs in a 2 cup measuring cup. Microwave to melt, about 30-40 seconds.
- Increase heat to 400°F. Flip the bird over so it's breast side down. Brush your chicken liberally with melted herb butter. Cook another 15 minutes, then flip the chicken and brush with butter mixture again. Repeat the process until the internal temperature of the thickest part of the breast reaches 160 degrees F.
- Remove from the grill and let rest for 10-15 minutes. This is an important step as it allows the chicken to finish cooking (165°) and helps the juices to absorb back into the meat.
Nutrition
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How to carve a chicken
You can carve your chicken or pull it depending on how you will be using the meat. I sliced the bird in the following manner:
- Slice between the thigh and the body.
- The drumstick and the thigh should pull off easily. Set aside.
- Slice down along the breastbone and towards the back of the chicken and out. You’ll have removed the white meat in 1 large piece. Slice the breast meat across the grain for smaller, juicier cuts.
- Remove wings at the joints. Serve and enjoy
What wood is best for smoking chicken?
I prefer to use pecan or apple wood pellets but you can use your favorite or whatever you have on hand.
What should you serve with Smoked Chicken?
Smoked Chicken is best served with a variety of side dishes! It is especially delicious with baked carrots, cooked asparagus, a side salad, or steamed broccoli.
Serve alongside some sort of potato dish or rolls and bread and you’ll have the complete meal.
Other grilled chicken dishes you may enjoy:
- Honey Glazed Chicken Wings
- Easy Smoked Chicken Legs
- Ranch Chicken Kabob Recipe
- Cheesy Grilled Pineapple Chicken
- Easy Teriyaki Chicken Recipe
- BBQ Chicken with Pineapple Salsa
Smoking a whole chicken is easier than ever with our easy to follow recipe.These simple ingredients will make your chicken turn out amazing. A smoked chicken has delicious flavors and is sure to be a crowd pleaser!
Butter Smoked Whole Chicken that’s moist and super flavorful! Spatchcocked chicken cooked in a smoker, brushed with a stick of melted butter and fresh herbs for a perfect whole chicken dinner.
Naimur Rahman Joy says
Just Outstanding!!! The recipe looks so tasty. I am now going to try the BUTTER SMOKED WHOLE CHICKEN.
Jessica says
I hope you like it!