Smoked BBQ Chicken

 Irresistible Smoked BBQ Chicken Recipe – Juicy, Flavorful & Perfectly Smoky

If you're searching for the ultimate smoked BBQ chicken recipe, look no further. This recipe delivers tender, juicy chicken with a deep smoky flavor and a perfect balance of sweet, savory, and spicy BBQ goodness. Whether you're using a charcoal grill, pellet smoker, or an offset smoker, this method guarantees restaurant-quality smoked chicken at home.

The magic lies in a simple brine for extra juiciness, a bold BBQ rub for incredible depth of flavor, and the perfect slow smoking process that infuses the meat with rich, smoky goodness. Pair it with your favorite BBQ sauce for a sticky, caramelized finish that will have everyone asking for seconds.

Let’s dive into this foolproof smoked BBQ chicken recipe that’s bound to become your go-to for backyard barbecues, weekend cookouts, and family gatherings!

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Why This Smoked BBQ Chicken Recipe Is a Must-Try

✔️ Perfectly Juicy: The optional brining step ensures ultra-moist meat that never dries out.

✔️ Deep, Rich Smoke Flavor: Low-and-slow smoking creates an unbeatable taste.

✔️ Crispy, Flavor-Packed Skin: A well-balanced BBQ rub and slow cooking deliver deliciously crisp skin.

✔️ Versatile Cooking Options: Works on a charcoal grill, pellet smoker, or traditional smoker.

✔️ Easy to Make: Simple ingredients and straightforward steps make this a no-fail recipe for any skill level.

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Ingredients for Smoked BBQ Chicken

For the Chicken:

4 bone-in, skin-on chicken quarters (thighs and drumsticks) – Bone-in meat stays juicy and absorbs smoke better.

2 cups wood chips (hickory, apple, or cherry) – These wood varieties add a deep, sweet smokiness.

For the Optional Brine (Highly Recommended):

1/2 cup kosher salt – Enhances flavor and helps retain moisture.

1/2 cup brown sugar – Balances saltiness and adds a hint of sweetness.

1 gallon cold water – Helps dissolve salt and sugar while keeping the chicken moist.

For the BBQ Rub:

Use a store-bought rub or make your own blend with:

2 tbsp smoked paprika – Adds a rich, smoky undertone.

1 tbsp garlic powder – Enhances savory depth.

1 tbsp onion powder – Brings subtle sweetness.

1 tbsp brown sugar – Caramelizes beautifully on the skin.

1 tsp black pepper – Provides a touch of heat.

1 tsp cayenne pepper (optional) – Kicks up the spice level.

1 tbsp salt – Enhances all the flavors.

For the BBQ Sauce:

Choose your favorite store-bought BBQ sauce or make your own with:

1 cup ketchup – Provides a sweet, tangy base.

1/4 cup apple cider vinegar – Adds acidity for balance.

1/4 cup brown sugar – Creates a rich, caramelized finish.

1 tbsp Worcestershire sauce – Brings umami depth.

1 tsp smoked paprika – Enhances smokiness.

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Step-by-Step Instructions for Smoked BBQ Chicken

Step 1: Brine the Chicken (Optional but Recommended)

1. In a large bowl or container, mix kosher salt, brown sugar, and cold water until dissolved.

2. Submerge the chicken quarters and refrigerate for 4 to 8 hours (or overnight for maximum juiciness).

3. After brining, remove the chicken, rinse with cold water, and pat dry with paper towels.

Step 2: Prepare the Smoker

1. Preheat your smoker to 225°F (107°C) for low-and-slow cooking.

2. Soak your wood chips in water for 30 minutes before use. Drain them well before adding to the smoker.

3. If using a charcoal grill, set it up for indirect heat by placing coals on one side and the chicken on the opposite side.

Step 3: Season the Chicken

1. Coat the chicken evenly with olive oil (helps the rub stick).

2. Generously apply the BBQ rub, making sure to cover all sides. Let it sit for 15-30 minutes to absorb the flavors.

Step 4: Smoke the Chicken

1. Place the chicken skin-side up on the smoker grate.

2. Close the lid and let it smoke for 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) for safe eating.

3. For extra crispy skin, increase the heat to 300°F (149°C) for the last 10-15 minutes.

Step 5: Add the BBQ Sauce

1. Brush the chicken generously with BBQ sauce during the last 15 minutes of cooking.

2. Let the sauce caramelize, creating a sticky, smoky glaze.

Step 6: Rest & Serve

1. Remove the chicken from the smoker and let it rest for 10 minutes to retain its juices.

2. Serve hot with extra BBQ sauce on the side.

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Pro Tips for Perfect Smoked BBQ Chicken

✅ Use a Meat Thermometer: For the juiciest chicken, aim for 165°F (74°C) in the thickest part. If you want fall-apart tenderness, let it reach 175-180°F (79-82°C).

✅ Don’t Skip the Brine: It makes a huge difference in moisture retention and enhances the overall flavor.

✅ Go Low and Slow: Cooking at 225°F ensures a deep, smoky taste without drying out the meat.

✅ Crisp the Skin at the End: If you prefer extra crispy skin, increase the temperature to 300°F for the final few minutes.

✅ Let It Rest: This allows the juices to redistribute, keeping the meat moist and flavorful.

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Serving Suggestions

Complete your BBQ feast with these perfect side dishes:

Classic Coleslaw – A crisp, tangy contrast to the smoky chicken.

Grilled Corn on the Cob – Buttered and slightly charred for extra flavor.

Smoked Mac and Cheese – Creamy, cheesy, and the ultimate comfort food.

Baked Beans – Sweet, smoky, and packed with flavor.

Homemade Cornbread – A fluffy, slightly sweet side that soaks up all the BBQ sauce goodness.

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Final Thoughts – Why This Smoked BBQ Chicken Recipe Stands Out

This smoked BBQ chicken recipe is everything you want in a backyard classic: easy to make, deeply flavorful, perfectly juicy, and irresistibly smoky. Whether you’re a seasoned pitmaster or new to smoking, this foolproof method guarantees delicious results every time.

Now it’s your turn! Fire up your smoker, grab your favorite BBQ sauce, and prepare to impress with the 

best smoked BBQ chicken you’ve ever made. Your guests will thank you—if there’s any left to share!

Got questions or tried this recipe? Leave a comment below and let’s talk BBQ!