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

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Ingredients

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

Directions

Instructions Checklist
  • 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

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

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
(54)

Most helpful critical review

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
(5)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
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
(54)
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
(26)
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
(17)
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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
(12)
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
(5)
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
(1)
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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