herb smoked chicken

Herb Smoked Chicken

Herb Smoked Chicken

Mark Lambert stopped by this week to show me his Herb Smoked Chicken recipe on his Red Box Smoker.

For this Herb Smoked Chicken recipe Mark starts by removing the backbone of the bird with a pair of kitchen shears.  Simply cut down each side of the backbone and flip the bird over; press down on the breast to separate the wishbone and the chicken will lay flat on the board.

herb smoked chicken

The secret to this Herb Smoked Chicken recipe is getting crispy skin and Mark does this by completely drying the skin with paper towel and then applying a little olive oil cooking spray.

For the seasoning he keeps it simple:  Salt, Black Pepper, and Garlic – my Killer Hogs AP Rub works great here.

herb smoked chicken

He also uses fresh herbs (Rosemary, Thyme, Sage, and Chives) to add flavor.  The chicken actually lies on these herbs while it’s smoking. Build a nest on the cooking grate and place the chicken breast-side up on the herbs.

herb smoked chicken

Mark added approximately 25 briquettes of charcoal to the red box and removed the water pan so the heat was directly below the cooking grate.  The higher temp is idea for getting that crispy skin. Also instead of wood, Mark added fresh herbs to the hot coals, which produced a wonderful smoke that flavored the chicken even more.

herb smoked chicken

The chicken went on the top position on the red box and cooked for just over an hour.  Once the internal temp hit 163 in the breast, it was done. The skin was perfectly browned and crispy.

This is where a good internal thermometer is important – and we used the Thermoworks DOT for this cook. You can check out the DOT here >> 

herb smoked chicken

At this point he rested the bird for about ten minutes and then cut it into individual pieces.  For serving it was drizzled with White BBQ Sauce (recipe below) and garnished with some of the finely chopped herbs from the nest.

herb smoked chicken

Mark says his family requests this Herb Smoked Chicken recipe at least once a week and I completely see why.  This chicken is packed with moisture and flavor.

You can pick up on the herbs but it’s not overpowering in the least bit. And the skin was the best part.  Paired with the White BBQ Sauce all I can say is Winner, Winner Chicken Dinner!

Believe me you want to try this Herb Smoked Chicken recipe.  Big Shout out to Mark Lambert from Sweet Swine O’ Mine for stopping by and sharing!

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Herb Smoked Chicken

Ingredients

  • 1 Whole Roasting Chicken about 4lbs
  • ¼ cup Killer Hogs AP Rub
  • 2 Bunches Fresh Rosemary
  • 2 Bunches Fresh Thyme
  • 2 Bunches Fresh Sage
  • 2 Bunches Fresh Chives
  • Olive Oil Cooking Spray
  • 1 cup White BBQ Sauce* recipe below
    White BBQ Sauce Recipe
  • 2 cups Mayo
  • ¼ cup Apple Cider Vinegar
  • ½ Tablespoon Black Pepper
  • ½ Tablespoon Granulated Garlic
  • ½ Tablespoon Table Sugar
  • 1 teaspoon Salt
  • ¼ teaspoon Cayenne Pepper
  • Juice from 1 lemon

Instructions

  1. Prepare Red Box smoker or other bbq grill for indirect cooking over dry heat. Smoker temp should be 400⁰. For best results place coals at least 17” below cooking grate.
  2. Rinse and clean chicken. Remove the backbone by cutting down each side with a pair of kitchen shears. Place the bird breast side up and press down until the wishbone separates allowing the chicken to lay flat on the cutting board.
  3. Pat the skin completely dry with paper towel.
  4. Spray the skin with olive oil cooking spray and season both sides with Killer Hogs AP Rub. (salt, black pepper, and garlic can be substituted here).
  5. Build a nest out of the fresh herbs on the cooking grate. Reserve a few herbs for placing directly on the hot coals.
  6. Set the chicken breast up on the herb nest and place in the smoker. Add a few herbs to the fire and cook until an internal thermometer reads 165 in the breast or 175 in the thigh.
  7. Remove the chicken from the smoker and rest for 10 minutes before cutting into individual pieces.
  8. Drizzle the herb smoked chicken with White BBQ Sauce and garnish with fresh chopped chives. Serve with additional white bbq sauce for dipping.

Malcom Reed
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Herb Smoked Chicken

Comments 12

  1. Not only does this chicken look amazing but I really like the smoker and want to get one now. I often cook smaller meals that make using my UDS impractical. Thanks Malcolm and Mark.

    1. Thanks Malcolm for all the nice things you come up with, I like trying all of them, And give my thanks to Mark for that herb chicken recipe I intend to try it out on the Green Egg tomorrow ,
      I was able to pick up some Killer Hogs BBQ RUB at Lows, and it was great on ribs’
      I enjoy all the E-Mail you & (Wife) sends out, Keep up the nice work .And keep turning in that good tasting product.

  2. Malcom, like so many before have said the Herb Smoked Chicken recipe was outstanding. Moist and the flavors of those Herbs was incredible. My wife has requested that I smoke several more for an upcoming family event and following some of your suggestions on freezing smoked food I’m up for it. One additional item. I decided that while I had the smoker going I would try smoking some elk burgers and see how they would turn out. I used two pounds of elk burger, one egg, 2 tbls of Killer Hog BBQ Rub and 2 tbls of AP rub, mixed together and made 1/4# patties. Smoked with Pecan wood at 350 degrees until they reached that wonderful mahogany color and 165 internal degrees. Wow the most moist elk I’ve ever had. Love your products and your web site. Thanks very much and I love recommending this site to every smoke I know.

    Joel

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  3. Can’t wait to try this chicken. I just received a Yoder for by birthday and am trying everthing on it. This chicken looks great.
    Thanks for all the knowledge you share.

  4. I cooked this chicken yesterday. I smelled great and tasted even better. I only had one problem.
    I use a Yoder 480. I set temp at 400 and put the chicken on the top shelf. My skin did not get crisp and brown. Would you tell me how to get the skin crisp?

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  5. if using a BGE, should I use the plate setter or go raised-direct? This recipe looks awesome and I can’t wait to try it out!

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  6. This recipe is amazing. I used a small water smoker without the water pan. The skin was so crisp and the meat was moist. That was definitely one of the best chicken meals I have ever had.

  7. My wings and legs were overdone and delicious!
    Thanks Mark for sharing. This Idaho boy has never heard of “white barbeque sauce”. The kids and wife were coming up with all kinds of foods they could pour it over. It sent this chicken to the moon and back. My family is asking for this to be a repeat meal too.

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