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weber smoked chicken

Weber Smoked Chicken

Print Recipe
Craving smoky, juicy chicken? Look no further! Our Weber smoked chicken recipe delivers incredible taste and tenderness every time.
Course Main Course
Prep Time 20 minutes
Cook Time 4 hours
Servings 6

Ingredients

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

Instructions

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.