How To Smoke A Chicken On A Charcoal Grill

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Learn the secret to perfectly smoked chicken with this How To Smoke A Chicken On A Charcoal Grill guide! By smoking your chicken low and slow, you’ll infuse it with delicious smoky flavor while keeping the meat juicy and tender. This recipe is ideal for any backyard BBQ and is simple enough for anyone to follow.

Why This Recipe Works

Smoking a chicken on a charcoal grill is the ultimate balance between simplicity and flavor. This method gives you the smoky richness of true BBQ while keeping that meat juicy and tender. By running your grill low and slow, then finishing with higher heat, you’ll get the perfect combination—crispy skin, a golden glaze, and smoky depth that gas grills just can’t match.Additional Tips for How to Smoke a Chicken on a Charcoal Grill

  • Crispier Skin: Spraying the chicken with oil at higher heat helps to crisp the skin, so don’t skip this step!

  • Maintain Moisture: Keep a pan of water on the grill to create a moist cooking environment and prevent the chicken from drying out.

  • Thermometer Accuracy: Use an accurate food thermometer to monitor the internal temperature of the chicken for perfect results every time.


Ingredients

  • 3–4 lb Fryer Chicken

  • Butcher BBQ Bird Booster Honey Flavor Injection

  • Butcher BBQ Honey Rub

Equipment

Step-by-Step Instructions

1. Inject the Chicken
Using a food injector, inject Butcher BBQ Bird Booster Honey Flavor into the chicken breast in a grid pattern for even coverage. This locks in moisture and enhances flavor from the inside out.

2. Dry and Season
Pat the chicken dry completely. Coat every inch with Butcher BBQ Honey Rub. This will help build a flavorful crust that caramelizes beautifully once heat hits it.

3. Prepare the Grill
Set up your charcoal grill for indirect cooking at around 300°F (149°C). Place a metal pan filled with water in the center to maintain moisture during the smoke. Arrange your charcoal on one side and your chicken on the other for perfect indirect heat flow.

4. Smoke Low and Slow
Add your favorite wood chunks — applewood or cherrywood work best — and let the smoke roll. Keep the lid closed as much as possible to maintain temperature and flavor consistency.

5. Check the Temperature
After about 1 hour, check the internal temp of the chicken breast. You’re aiming for roughly 130–140°F (54–60°C) at this stage.

6. Raise the Heat to Crisp the Skin
Crank up the grill temp to 375°F (190°C). Spritz the chicken with apple cider vinegar and give it a quick spray of oil. This step is crucial for that perfect crispy skin.

7. Finish Cooking
Continue cooking and check every 15 minutes. Pull the chicken when the internal temp hits 160°F (71°C) in the breast. The carryover heat will bring it right to the safe zone while keeping it tender and juicy.

8. Rest the Chicken
Place the chicken in the oven (turned off) or a warm cooler for 30 minutes to 1 hour. This allows the juices to redistribute and the skin to stay crisp.

9. Slice and Serve
Carve the chicken and serve with your favorite BBQ sides. You’ll notice the subtle sweetness of the honey rub blending with the smoky flavor—it’s everything backyard BBQ should be.

Notes & Pitmaster Tips

  • Avoid Overcooking: Keep your thermometer handy—chicken dries fast once it passes 165°F.

  • Consistent Heat: Use a quality grill thermometer to monitor your pit temp; wide swings in heat can ruin the cook.

  • Crispier Skin: Spraying with oil before the final stage helps render fat and tighten the skin.

  • Keep It Moist: A small pan of water beneath the bird helps create a humid cooking environment.

Additional Tips for Smoking Chicken on a Charcoal Grill

  • Add Flavor Layers: Toss a small chunk of fruit wood onto the coals every 45 minutes for steady smoke without overpowering the meat.

  • Rotate for Even Cooking: If your grill has hot spots, rotate the chicken halfway through for even smoke coverage.

  • Thermometer Accuracy: Always double-check your probe placement—insert it into the thickest part of the breast without touching bone.

  • Experiment with Rubs: Try swapping the honey rub for a spicier or savory blend for different flavor profiles.

FAQ

Q: How long does it take to smoke a chicken on a charcoal grill?
A: Usually 2 to 2½ hours at 300°F, depending on the size of the chicken.

Q: Do I need to flip the chicken?
A: Nope. Keep it bone-side down the whole time for even cooking.

Q: What’s the best wood for smoking chicken?
A: Applewood and cherrywood both give a mild, sweet smoke that complements poultry perfectly.

Q: How do I keep the chicken moist?
A: The injection helps a lot, but also keep that water pan filled and spritz with apple cider vinegar occasionally.

Q: Can I make this on a gas grill?
A: Definitely. Just set it up for indirect heat and use a smoker box with wood chips for that smoky flavor.