Step-by-Step Instructions for How to Smoke Chicken (2024)

Think of smoked chicken as an upgrade on your go-to rotisserie chicken. It's just as versatile yet even more flavorful since the smoke from the wood chips permeates the meat.

Similar to our fan-favorite slow cooker dinners, it transforms a handful of everyday ingredients (chicken, spices, BBQ sauce) into something totally scrumptious by cooking low and slow in a smoker. Smoked chicken—whether it’s a whole chicken, chicken breast, chicken wings, or chicken thighs—is one of the best ways to prepare the bird when you have some extra time to spare and want to infuse as much flavor as possible into the meat.

This guide for how to smoke chicken starts with how to smoke a whole chicken, then we'll break it up into parts that are popular at picnics and potlucks, including smoked chicken breast,
smoked chicken wings, smoked chicken thighs, and smoked chicken legs.

Don't think you're out of luck if you don't own a specialized smoker. All of these smoked chicken techniques are doable on your standard charcoal grill. (Discover how to turn your grill into a DIY smoker.)

What You’ll Need

Simply gather up the ingredients for your desired spice rub or sauce, choose your preferred cut of chicken, and be sure to have your meat thermometer handy; it's essential to target the optimal smoked chicken temperature.

How to Smoke Chicken Whole

Before you start, take into consideration how long it takes to smoke a whole chicken so you allocate enough time. If you're making a whole smoked chicken (or several), it can take up to 4 hours to fully smoke at 225°F. At that point, the smoked chicken internal temp should reach between 160°F and 165°F in the thickest part of the chicken breast, and the thighs should be between 170°F and 175°F. You may be able to trim this time down a bit by smoking the chicken at a higher temperature if desired.

If you ask smoking pros "what temp to smoke chicken?" many suggest starting at that lower temperature, then finishing the meat at a higher temperature (between 325°F and 375°F) to yield
the most flavor and best texture.

Step 1: Get your smoker stoked.

Set your smoker to 225°F and allow it to preheat with the lid closed for 15 minutes. If you could use a refresher in smoking 101, check out the best smoker styles and how to use a smoker (including wood chip recommendations and how to set up a smoker for cooking).

Step 2: Prepare the chicken for smoking.

Contrary to the once-common practice, it is unsafe to wash raw chicken, so remove that from your prep list. Instead, simply pat the chicken dry, drizzle with olive oil, then season with salt and your desired spice blend or rub recipe. In addition to adding flavor, these herbs and spices can help make the skin look even more appetizing as you slice and serve the smoked chicken.

Use butcher twine to tie the legs together (just like a Thanksgiving turkey) and tuck the wing tips behind the shoulder joint.

Step 3: Smoke the chicken.

Open the smoker lid and place the whole, seasoned, and trussed chicken on the smoker grill grates. Close the lid and smoke for 3½ hours. At this point, if desired, use a brush to baste the chicken with BBQ sauce. Increase the heat to 375°F to ensure crispy skin. Cook for about 30 minutes more, or until the chicken reaches a safe smoked chicken internal temp (160°F and 165°F in the thickest part of the chicken breast; 170°F and 175°F in the chicken thighs).

Remove the chicken from the smoker. Make a "tent" out of foil to keep the meat warm and allow it to rest for 10 minutes. Slice the chicken with a carving knife and serve, or shred the chicken for sandwiches, tacos, pizza toppings, and soups.

How to Smoke Chicken Wings

Smoking chicken wings is much faster than smoking a whole bird since the pieces are smaller.

If you're using party wings (aka wingettes), the style you're familiar with snacking on by the basket- or bucket-full at sports bars, these smoked chicken wings will be ready to eat in 1 to 2 hours. If you're using whole chicken wings cut from a bird, which include the drumette that connects the wingette portion to the bird, it can take about 1 hour more.

Follow steps 1 and 2 above, then smoke the chicken wings for 30 minutes. Increase the heat to 425°F and cook the smoked chicken wings until they reach an internal temperature of 175°F.

Remove the chicken wings from the smoker, toss with your desired chicken wing sauce, and enjoy (with copious amounts of napkins and blue cheese or ranch dressing nearby).

How to Smoke Chicken Breast

Feel like you're stuck in a rut with grilled chicken breast and baked chicken breast? Try smoked chicken breast to add a whole new flavor dimension. It should take about 1 hour to smoke a chicken breast. As always, let the meat thermometer be your guide.

Follow steps 1 and 2 above, then smoke the chicken breasts for 60 minutes, or until the internal temperature of the thickest part of the chicken breasts is 160°F. Remove the meat from the smoker
and tent it with foil. Allow the chicken breasts to rest for about 10 minutes, or until they reach an internal temperature of 165°F.

Slice, dice, or savor as is, coated in BBQ sauce. Or use the smoked chicken breast as part of your favorite chicken breast recipe.

How to Smoke Chicken Thighs and Legs

These pieces are especially good for smoking because their dark meat absorbs flavor really well and the skin adds another layer of deliciousness.

Follow steps 1 and 2 above but preheat the smoker to 275°F. Smoke the chicken thighs for 45 to 75 minutes and the chicken legs for about 90 minutes, or until the internal temperature in the
meaty portion of the thigh or leg reaches 170°F. Remove the pieces from the smoker and tent them with foil. Allow the legs and/or thighs to rest for about 10 minutes, or until they reach an internal temperature of 175°F.

Toss with sauce, if you like, and serve.