Smoked Half Chickens with a Spicy Peach BBQ Glaze Recipe
Smoked half chickens can’t get easier than this recipe. With a Spicy Peach Glaze brushed on at the end, these smoked half chickens have a great sweet, spicy, smoky flavor that is hard to beat. To start you’ll need a whole chicken in the 6lb range. Remove the chicken from the packaging and check the cavity for liver/gizzards. Save these for later use if you want.
Next I want to split the chicken into 2 halves. Place it breast side down on a cutting board and use a knife to make a cut on each side of the backbone. I find it easiest to come in with kitchen shears at this point and cut right through the bones. Remove the backbone (save that for stock) and continue to cut right down the middle of the breastbone going all the way through the skin. This will separate the chicken into 2 pieces.
Season each side of the halves with Killer Hogs The AP Rub followed by a light coat of Killer Hogs The BBQ Rub on both sides (you can use your favorite seasoning here).
Now fire up the grill and bring the cooking temperature to 275⁰. I’m using a Green Egg today but any grill/smoker set up for indirect cooking will do the job.
Throw a couple chunks of pecan wood on the hot coals and place the chicken on the cooking rack. Touch up the skin as needed with additional dry rub.
Let the Half Chicken smoke for 1 hour then insert a probe thermometer into the thickest part of the breast. Set the alarm for 160⁰ and continue to cook. For this cook, I’m using my Thermoworks Smoke. You can check these new Smoke thermometers out here >>
If the skin looks dry you can spray it with a little vegetable cooking spray to prevent it from shrinking or turning dark.
While the chicken cooks make the Glaze. I’m using a Spicy Peach BBQ Sauce for these halves today:
Spicy Peach BBQ Glaze:
- 1 cup Killer Hogs The BBQ Sauce
- 1/2 cup Captain Rodney’s Peach Boucan Sauce
- 2 Tablespoons Butter
When the breast hits 160⁰, brush the warm glaze over each half and set the thermometer for 165⁰. These chicken halves are done when the internal temp reaches 165⁰ in the breast and 175⁰ in the thigh. Be sure to give them a short rest before serving.
Print
Smoked Half Chickens Recipe with a Spicy Peach BBQ Sauce
Ingredients
- 1 whole chicken about 6lbs
- 1/4 cup Killer Hogs The AP Rub
- 1/4 cup Killer Hogs The BBQ Rub
Spicy Peach BBQ Glaze:
- 1 cup Killer Hogs The BBQ Sauce
- 1/2 cup Captain Rodney’s Peach Boucan Sauce
- 2 Tablespoons Butter
Instructions
- Prepare ceramic smoker or other bbq grill for indirect cooking at 275⁰.
- Place whole chicken on cutting surface breast side down. Remove backbone by making cut down each side. Make another cut through middle of breast bone continuing through skin separating the chicken into 2 halves.
- Season both sides of each chicken half with AP rub followed by a light coat of BBQ rub.
- Add a couple chunks of pecan wood to the hot coals.
- Place chicken on cooking grate skin side up.
- Smoke chicken for 1 hour then insert meat probe into thickest part of breast. Set the thermometer alarm for 160⁰.
- Combine the Glaze ingredients in a small sauce pan over medium heat. Stir to combine about 5 minutes.
- When internal temperature reaches 160⁰ in breast, brush warm glaze over the each chicken half.
- Continue to cook until internal temperature reaches 165⁰ in breast and 175⁰ in thigh. Juice should run clear.
- Remove from smoker and rest for 15 minutes before serving.
Have a Question About This Recipe?
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!
I’m opening a BBQ joint and I want to buy your ribs and sauces for resale and use
My husband and I really enjoy watching your videos! We use your recipes and techniques, and it always comes out tasting great!! We live in Mississippi too! Keep up the good work you and your wife do!
Thank you,
Lisa
Hey Malcom! I love your recipes and videos! I do have a question. I have followed your smoked chicken thighs recipe and the flavor is amazing.
But sometimes the thighs are a bit dry. What’s that about?
And how do I get crispy, bite through skin on thighs and wings?
I have scraped the fat off the skin, but it still doesn’t crisp up and it’s chewy.
Any help?
Best way is to get the skin really dry (very important) and spray it with cooking spray before seasoning. Then crank the heat up to 300 and cook it – best way I’ve found to get good chicken skin
I had pineapple pepper jelly and used it in the glaze instead of peach and was an awesome flavor with the chicken too!
I did the recipe work great but the skin came out tough. What did I do wrong?
Make sure you dry the skin really well, oil it and then season it.
About how long would this cook take?
Hey Melcom!!
Thanks for the great recipes!! I’m looking for the Compitition chicken thigh recipe on your website but when you click on it it go’s to half chicken. Anyway I can get that technique? Thanks in advance!!
were going to share an updated comp chicken recipe this year
Good deal
I going to try this week. can I used a brine with this recipe thanks . jerry abbott
Hey Malcom
I tried the sure shot injector on your beer can chicken and it wouldn’t draw. I used chicken broth. Do you think its to thick. I cleaned it using water and it worked great. Thanks.
Made these for my first cook on my kamado. Absolutely delicious!!!!! I made my own version of a peach habanero glaze. What a feast!!!