Hey there, fellow foodies and backyard BBQ enthusiasts! Gather ’round because today we’re diving headfirst into the world of smoky goodness – we’re talking about Weber smoked chicken! Picture this: succulent, juicy chicken infused with that unmistakable smoky flavor that makes your taste buds dance the cha-cha. Trust me, this isn’t just any old chicken – it’s a flavor-packed experience that’ll have you licking your fingers and asking for seconds. So, let’s fire up that grill and get smokin’!
How to make smoked chicken on a Weber grill
Alright, listen up, amigos! Here’s the lowdown on how to whip up the most amazing smoked whole chicken using your trusty Weber grill. It’s easier than you think, so don’t you fret!
- Prep the Bird: First things first, grab a plump, juicy whole chicken. Give it a good wash and pat it dry like you’re giving it a chicken spa day. Now, let’s talk rub!
- What Rub to Use: Now, here’s where the flavor magic comes in. Get creative with your rub – toss together some paprika, garlic powder, onion powder, cayenne pepper (if you’re feeling spicy!), a hint of brown sugar, and a pinch of salt and pepper. Massage that mix all over the chicken like it’s getting a rubdown at the beach!
- Fire Up the Grill: Time to get that Weber grill smokin’ hot! Set it up for indirect heat – that means coals on one side, chicken on the other. Throw in a handful of soaked wood chips for that smoky kiss.
- Get Your Chicken On: Pop that beautifully seasoned chicken on the grill grates, opposite the coals. We’re talking about a chicken tanning session, people! Close the lid and let the smoky symphony begin.
- Low and Slow: Keep that grill temp around 225-250°F (that’s about as hot as the sidewalk in summer), and let that bird soak up all that wood-fired love for a couple of hours. Patience, my friends – good things come to those who wait!
Now, let’s talk wood, shall we? Hickory for a hearty, robust flavor, applewood for a sweeter, fruitier vibe – it’s like picking out a playlist for your taste buds. You can even mix ’em up and create your own unique smoky melody!
Crisp the skin
Listen, we all know the best part of fried chicken is the crispy skin, right? Well, guess what? You can get that crispy goodness from your smoked chicken too! Just crank up the heat in the final stretch – we’re talking 375°F – and let that skin get crispy and golden. It’s like giving your chicken a standing ovation!
What side dishes to serve
Now that your smoky masterpiece is ready to rock, what’s on the menu, you ask? Anything and everything! Whip up some creamy coleslaw, garlic mashed potatoes, or even grilled corn on the cob. Let your taste buds party like it’s 1999!
What to do with leftovers
So, you’ve conquered the smoky mountain of flavor, but what do you do with any leftovers? Fear not, my friends! Shred that chicken and transform it into a killer smoked chicken salad, toss it into a pasta dish, or slap it between two buns for a killer BBQ sandwich. Leftovers? More like flavor treasures!
And there you have it, my food-loving pals! Weber smoked chicken – a journey of flavors, aromas, and backyard bonding that’ll leave your taste buds begging for an encore. Remember, the key to the perfect smoke is patience and a sprinkle of creativity. So go ahead, grab that chicken, channel your inner grill master, and let the smokin’ magic begin!
Thanks a million for joining me on this finger-lickin’ adventure. Until next time, keep those grills fired up and those taste buds fired up with joy! Smoky cheers to you all, and remember, life’s too short to not enjoy every last bite.
Catch you on the smoky side, my friends!
Weber Smoked Chicken
Craving smoky, juicy chicken? Look no further! Our Weber smoked chicken recipe delivers incredible taste and tenderness every time.
For the Chicken:
- 1 whole chicken approximately 4-5 pounds
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons brown sugar
- Salt and pepper to taste
For the Smoky Magic:
- Charcoal briquettes
- Wood chips hickory, applewood, or your choice
- Water for soaking wood chips
Prepping the Bird
- Pat the Chicken Dry: Take that glorious chicken, give it a rinse, and then pat it dry with paper towels. Think of it like giving the chicken a cozy towel hug.
- Mix the Rub: In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and pepper. Mix 'em up like you're creating a flavor symphony.
- Rub-a-Dub: Massage the spice rub all over the chicken, getting into every nook and cranny. This is like a spa treatment for your soon-to-be smoky star!
Let's Get Grillin'
- Start the Coals: Fire up those charcoals using a chimney starter. Once they're as hot as the sun on a summer day, spread them out on one side of the grill.
- Soak the Wood Chips: While the coals are doing their thing, toss a handful of wood chips into a bowl of water to soak. This will ensure they smolder and smoke rather than burn up.
- Setup for Smokin': Place a drip pan on the side of the grill without coals, right under where the chicken will go. This will catch those flavorful drippings. Place the soaked wood chips on the hot coals. It's showtime!
The Smoke Dance
- Chicken on the Grill: Now, place that beautifully rubbed chicken on the grill grates, directly over the drip pan. This bird's ready to get its smoke on!
- Lid On, Smoke On: Put the lid on the grill and let the magic happen. Keep that grill temperature steady around 225-250°F. It's like a smoky sauna for the chicken!
- Smoky Infusion: Add more soaked wood chips every hour to keep the smoky party going strong. Maintain that temp and let the chicken soak in all that flavor.
The Grand Finale
- Crispy Skin Action: After about 3 hours, when the chicken's internal temperature hits around 155°F, it's time for the final act! Crank up the heat – you're aiming for 375°F.
- Crisp That Skin: Move the chicken directly over the hot coals and let that skin get crispy and golden. Turn it occasionally for even crisping – it's like a chicken tanning session!
- Temperature Check: Once the internal temperature hits a safe 165°F, your masterpiece is ready! Use a meat thermometer to double-check – no one likes a half-cooked hero.