herb smoked chicken

Herb Smoked Chicken Recipe

Herb Smoked Chicken Recipe

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! Print
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Herb Smoked Chicken Recipe


  • 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


  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 Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Herb Smoked Chicken

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25 responses to “Herb Smoked Chicken Recipe”

  1. William says:

    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.

    • 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.

    • Shawn lutz says:

      Hey malcom, just wanna say thanks for all the great videos. The bbq advice is great and helps me feed my family right but I always look for and recomend your stuff because you do a great job delivering the info i need in an easy to follow way thats entertaining. Keep up the good work!

  2. Joel Anders says:

    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.


  3. Colin says:

    Can’t wait to try this. Really seems like a unique twist on the common smoked chicken.

  4. Dean Webb says:

    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.

  5. Dean Webb says:

    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?

  6. Eddie Montorro says:

    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!

  7. Nathan Cretty says:

    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.

  8. Matthew Adams says:

    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.

  9. Mark says:

    Wow, off the hook! Now a regular request with my family too! For quicker prep time I get bone in breasts pack of 3 from local Kroger. Smoking now for chicken tacos.

  10. Sam says:

    Thanks Malcom for a great recipe!

    I will be trying this recipe this weekend. I was wondering do you have any idea how long will the Alabama sauce last in the refrigerator? Also will you and Mark get together once again to do a spatchcock turkey??

  11. Eric says:

    If using a pellet style grill, which type of wood would you use for this recipe? I’m assuming something light like Alder?

  12. Jason says:

    I’ve enjoyed all of malcolm’s videos. This chicken cook though, my family loves it…all of them. I’ve now done this at least half a dozen times. My only complaint is that there are never any leftovers for me to take to lunch the following day. That’s a BIG win in my house. Y’all definitely need to give this one a try!

  13. Moe says:

    Malcom, man, I just made this chicken on my Pit Boss using hardwood fruit blend pellets and “Bam”, such intense flavor and juicy all the way through. This is the best chicken hands down my family has ever tasted. Oh, and that BBQ sauce is just an amazing burst of flavor additive to the flavor burst of chicken. Thank you so much for sharing this awesome recipe.

  14. Joe Malek says:

    My smoker only goes up to 275° what do you suggest?

  15. James Sides says:

    Hey Malcom
    when You and Mark Lambert was smoking the Herb chicken on The Red Box smoker is it ok to use
    Kingsford briquettes original charcoal instead of the B&B brand? Will it last long enough for the total cook. Reason is that the B&B charcoal briquettes are hard to find in my area in Texas.

  16. Dennis Speck says:


    After watching your video to make Herb Smoked Chicken, I don’t have the water smoker that was used in this video. I do have a Louisiana Pellet Grill…My question to you is, should I place the rack of chicken on my upper rack and set my grill temp to 425, or do I lower the temp to 325? Would it dry the chicken out quicker if I place the chicken on the lower grate?

  17. Al R. says:

    Made two of these tonight for the memorial day weekend and the family loved it! I took it one step further and did bird booster injection but the flavors of this were spot on! Thanks for all your videos and teaching.

  18. Ted Steixner says:

    Definitely in my top 3 recipes of all time! Malcolm & Mark nailed it! Absolutely Amazing flavor! The herbs & AP rub compliment each other like bread & butter! 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

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