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Smoked Chicken Pieces

Juicy, simply seasoned smoked chicken pieces with a classic dry rub.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 3 pounds boneless chicken (breasts and/or thighs)
  • 5 pounds bone-in chicken
  • 1 tablespoon olive oil
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder

Instructions

  • Preheat your smoker to 350°F and prepare wood chips or pellets; hickory is recommended but use your preferred smoking wood.
  • Place the chicken pieces on a large rimmed baking sheet and pat them dry with paper towels.
  • Rub each piece on all sides with 1 tablespoon olive oil to help the rub adhere.
  • In a small bowl, combine 1½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
  • Sprinkle the spice rub evenly over both sides of all chicken pieces, coating thoroughly.
  • For boneless breasts and thighs: place the pieces on the smoker, close the lid, and smoke for 10 minutes; flip and smoke another 5–10 minutes more, until the internal temperature reaches 165°F.
  • For bone-in pieces: place them on the smoker and smoke for 25 minutes, flip, then smoke an additional 20 minutes or until the internal temperature reaches 165°F.
  • Remove the chicken when it reaches 165°F, let rest briefly, then serve.

Equipment

  • smoker
  • rimmed baking sheet
  • Paper Towels
  • small bowl
  • Meat Thermometer

Notes

  • Let cooled pieces reach room temperature before storing.
  • Store in an airtight container in the fridge for up to 3–4 days.
  • Reheat in a 300°F oven for a few minutes or in a skillet over medium heat.