For Father’s Day this year, my hubby received a smoker from the kids and I. He had been talking about wanting a smoker for over a year, ever since he saw a display at one of our local stores. Over the year, he researched recipes, tips, advice, and more, so when he finally got one, he was prepared! The first thing he smoked was ribs, and although they were quite tasty, they weren’t a huge favorite for us. We learned that our family just does not prefer ribs. But, when he smoked a whole chicken for us, WOW, we were in Heaven. The flavor was amazing!! Moist, tender, and full of that smoky flavor from the mesquite wood pellets. If you do not have a smoker, I still highly recommend trying this rub and cooking the chicken on your grill or in your oven. You can remove the chicken from the bone and enjoy it on a sandwich, over salad, by itself, and more. The possibilities are endless!! Enjoy!!
- 1/4 cup sweet Paprika
- 2 tablespoon brown sugar
- 2 tablespoon ground black pepper
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried Basil
- 1 whole chicken
- In a small bowl, combine all the spices together.
- Clean the whole chicken and pat it dry.
- Season the chicken both inside and out with the spice mixture. Allow to sit in refrigerator overnight if possible, this allows the most flavor.
- If using a smoker, bring the smoker up to temperature (about 275-300).
- Place the chicken in your smoker, breast side up.
- Smoke the chicken for about 1 1/2-2 hours, temperature should be 170 for breast, and 180 for thighs.
- Remove the chicken from the smoker about 5 degrees before that, so at around 165.
- Allow chicken to sit under a “foil tent” on your counter for a bit to finish cooking (the last 5 degrees).
- Remove cooked chicken from bones and serve!
*If you are not using a smoker, follow directions 1-3, and then proceed to use your grill or oven to cook the chicken.
Thanks BBQ FYI for the amazing rub recipe!!