Smoked Herb Chicken

Rating: 4.1 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This is a great recipe for smoked chicken. I use chunks of hickory in my grill to impart a smoky flavor to the meat.

By CAJUN MOMMA
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for low heat.

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  • Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.

  • Place three tablespoons of butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken.

  • Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

Nutrition Facts

Per Serving:
323.6 calories; protein 30.7g 61% DV; carbohydrates 0.1g; fat 21.4g 33% DV; cholesterol 108.4mg 36% DV; sodium 124.1mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

QUIRKYIQ
Rating: 4 stars
04/02/2006
Very easy and delicious recipe. I smoked a large roaster for about 4.5 to 5 hours and the chicken was very juicy. I could not taste the herbs throughout the chicken though; only on the breast area where the herbs were stuffed under the skin. Next time I will try inserting the butter and herbs throughout the entire bird so there will be more of those yummy herbal bites. Thanks! Read More
Helpful
(54)

Most helpful critical review

Norwegian_25
Rating: 3 stars
05/25/2011
The chicken came out much too dry for me and I reduced cooking time by 1/2 hour. Definitely check the meat towards the end to see if it is overcooking. Other than that I used apple chips and it gave a great flavor. Read More
Helpful
(5)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
QUIRKYIQ
Rating: 4 stars
04/02/2006
Very easy and delicious recipe. I smoked a large roaster for about 4.5 to 5 hours and the chicken was very juicy. I could not taste the herbs throughout the chicken though; only on the breast area where the herbs were stuffed under the skin. Next time I will try inserting the butter and herbs throughout the entire bird so there will be more of those yummy herbal bites. Thanks! Read More
Helpful
(54)
CookinBug
Rating: 5 stars
04/19/2010
Excellent! We actually used our charcoal smoker and smoked with mesquite wood instead of cooking this on the grill. The herbs really gave the whole chicken a nice flavor. I added bay leaves in the cavity and rubbed the skin down with garlic powder before cooking. Thanks! Read More
Helpful
(26)
KIM20
Rating: 5 stars
08/30/2010
This is very good! I didn't have fresh oregano or basil so I used fresh rosemary sprigs. I put butter under the skin with two fresh rosemary sprigs and fresh parsley. I also put it inside the cavity with chopped onion. The fresh rosemary flavor was delish! We smoked our 5 lb. chicken for 5 hours at 225. Great recipe! Read More
Helpful
(17)
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arnandlor
Rating: 5 stars
03/07/2011
Used soaked mesquite chips and smoked on gas smoker for 4 hours. Really nice flavour! ( I put an onion in cavity and used dried spiced except for parsley which was fresh. Read More
Helpful
(12)
Norwegian_25
Rating: 3 stars
05/25/2011
The chicken came out much too dry for me and I reduced cooking time by 1/2 hour. Definitely check the meat towards the end to see if it is overcooking. Other than that I used apple chips and it gave a great flavor. Read More
Helpful
(5)
Christopher Ball
Rating: 3 stars
07/02/2014
While the smoked chicken itself turned out quite nicely I couldn't really detect the presence of any of the herbs. It seemed like a lot of prep work with very little payoff. Perhaps roasting might be a better option with occasional basting. Read More
Helpful
(1)
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SZYQ1
Rating: 5 stars
07/05/2017
Very good! Made this in our smoker with hickory chips and the end result was a very delicious and moist chicken! Didn't have all the fresh herbs on hand and subbed with dried herbs. Also tossed a couple sprigs fresh thyme in the cavity along with a quarter of a lemon (just because I had it on hand and figured why not). Seasoned outside of the chicken with salt and pepper (out of habit). Our chicken was 5.5-6lb and took about 4.5-5 hr hours to cook through (removed when internal temp hit 165 F). Let rest for 10 minutes before carving. Thanks for the recipe! Read More
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