Smoked Whole Chicken
This smoked whole chicken delivers rich smoke flavor and juicy meat with beautifully crisp skin. Spatchcocking the bird helps it cook evenly on the smoker, creating tender smoked spatchcock chicken with great texture throughout. If you’ve been wondering how long to smoke a whole chicken, this method keeps things simple and reliable. Finish with a brush of Kinder’s Sweet Heat BBQ Sauce for a glossy glaze that adds the perfect balance of sweetness and heat.
Ingredients
For the Brine
For the Chicken
1 whole chicken (4–5 pounds)
2 Tbsp olive oil or neutral oil
2 Tbsp Kinder’s Buttery Garlic & Herb Seasoning (1 Tbsp per side)
For Finishing
Instructions
(Optional) If brining, follow our Buttery Garlic & Herb Chicken Brine
After brining, remove the chicken from the liquid and rinse lightly under cold water. Pat completely dry with paper towels.
Spatchcocking your chicken by placing the chicken breast side down on a cutting board. Using kitchen shears, remove the backbone by cutting along both sides of it. Flip the chicken over and press firmly on the breastbone until it flattens. You can also ask your butcher to spatchcock your chicken for you.
Lightly coat the chicken with olive oil. Season both sides generously with Kinder’s Buttery Poultry Blend Seasoning, pressing it into the skin.
Preheat your smoker to 375°F using your favorite smoking wood.
Place the chicken skin side up directly on the smoker grates. Smoke at 375°F for about 40 minutes, or until the internal temperature reaches 150°F in the thickest part of the breast.
Brush the chicken generously with Kinder’s Sweet Heat BBQ Sauce, coating the top and sides. Continue smoking until the breast reaches 160–162°F and the thighs reach 175°F. The sauce will set and slightly caramelize into a glossy, sweet-heat glaze.
Remove the chicken from the smoker and let it rest for 10 to 15 minutes before carving to allow the juices to redistribute.
Carve into halves, quarters, or individual pieces and serve with additional Kinder’s Sweet Heat BBQ Sauce on the side.
Featured Products
Smoked Whole Chicken
This smoked whole chicken delivers rich smoke flavor and juicy meat with beautifully crisp skin. Spatchcocking the bird helps it cook evenly on the smoker, creating tender smoked spatchcock chicken with great texture throughout. If you’ve been wondering how long to smoke a whole chicken, this method keeps things simple and reliable. Finish with a brush of Kinder’s Sweet Heat BBQ Sauce for a glossy glaze that adds the perfect balance of sweetness and heat.
Ingredients
For the Brine
For the Chicken
1 whole chicken (4–5 pounds)
2 Tbsp olive oil or neutral oil
2 Tbsp Kinder’s Buttery Garlic & Herb Seasoning (1 Tbsp per side)
For Finishing
Instructions
(Optional) If brining, follow our Buttery Garlic & Herb Chicken Brine
After brining, remove the chicken from the liquid and rinse lightly under cold water. Pat completely dry with paper towels.
Spatchcocking your chicken by placing the chicken breast side down on a cutting board. Using kitchen shears, remove the backbone by cutting along both sides of it. Flip the chicken over and press firmly on the breastbone until it flattens. You can also ask your butcher to spatchcock your chicken for you.
Lightly coat the chicken with olive oil. Season both sides generously with Kinder’s Buttery Poultry Blend Seasoning, pressing it into the skin.
Preheat your smoker to 375°F using your favorite smoking wood.
Place the chicken skin side up directly on the smoker grates. Smoke at 375°F for about 40 minutes, or until the internal temperature reaches 150°F in the thickest part of the breast.
Brush the chicken generously with Kinder’s Sweet Heat BBQ Sauce, coating the top and sides. Continue smoking until the breast reaches 160–162°F and the thighs reach 175°F. The sauce will set and slightly caramelize into a glossy, sweet-heat glaze.
Remove the chicken from the smoker and let it rest for 10 to 15 minutes before carving to allow the juices to redistribute.
Carve into halves, quarters, or individual pieces and serve with additional Kinder’s Sweet Heat BBQ Sauce on the side.