10 Amazing Smoked Chicken Recipes You’ll Love Making

Nothing beats the incredible flavor of perfectly smoked chicken that fills your backyard with mouthwatering aromas. These smoky recipes transform ordinary chicken into extraordinary meals.

From crispy wings to tender whole birds, each recipe delivers that authentic barbecue taste everyone craves at your next gathering.

01. Hickory-Smoked Chicken Wings

Crispy oven-baked wings finished with hickory smoke for incredible flavor. This clever method cuts smoking time while delivering authentic smoky taste.

Ingredients: 3 pounds chicken wings, 2 tablespoons brown sugar, 1 tablespoon paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, hickory wood chips.

How To Make Hickory-Smoked Chicken Wings

1. Combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Add wings and toss until evenly coated with the dry rub mixture.

2. Arrange seasoned wings on a wire rack set over a baking sheet. Bake at 425°F for 35-40 minutes until skin is crispy and golden brown.

3. Meanwhile, soak hickory wood chips in water for 30 minutes, then prepare your smoker to 225°F with the soaked chips for optimal smoke production.

4. Transfer baked wings to the smoker and smoke for 15-20 minutes until they develop a beautiful mahogany color and rich smoky aroma throughout.

02. Smoked Pulled Chicken Sandwiches

Tender chicken marinated in creamy yogurt and spices, then smoked to perfection. This restaurant-quality pulled chicken makes incredible sandwiches for any crowd.

Ingredients: 4 pounds chicken thighs, 1 cup plain Greek yogurt, 4 cloves garlic minced, ¼ cup lemon juice, 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, cherry wood chips.

How To Make Smoked Pulled Chicken Sandwiches

1. Whisk together yogurt, minced garlic, lemon juice, paprika, cumin, salt, and pepper in a large bowl until smooth and well combined.

2. Add chicken thighs to the marinade, turning to coat completely. Cover and refrigerate overnight, allowing the flavors to penetrate the meat thoroughly.

3. Remove chicken from marinade and let come to room temperature for 30 minutes. Prepare smoker to 225°F with soaked cherry wood chips.

4. Smoke chicken thighs for 3-4 hours until internal temperature reaches 165°F and meat pulls apart easily with a fork.

5. Shred the smoked chicken using two forks and serve on toasted buns with your favorite barbecue sauce and coleslaw.

03. Brown Sugar Smoked Chicken Breasts

Juicy chicken breasts brined in brown sugar and vinegar for maximum flavor. This foolproof method ensures incredibly moist and flavorful smoked chicken every time.

Ingredients: 4 large chicken breasts, ½ cup brown sugar, ¼ cup apple cider vinegar, 2 tablespoons salt, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, apple wood chips.

How To Make Brown Sugar Smoked Chicken Breasts

1. Dissolve brown sugar, vinegar, and salt in 4 cups of water to create the brine. Submerge chicken breasts completely and refrigerate for 4-6 hours.

2. Remove chicken from brine and pat completely dry with paper towels. Combine paprika, garlic powder, and onion powder, then rub evenly over all surfaces.

3. Prepare smoker to 225°F with soaked apple wood chips. Place seasoned chicken breasts on the grates, leaving space between each piece for even cooking.

4. Smoke for 2-3 hours until internal temperature reaches 165°F and the exterior develops a beautiful golden-brown color with slight caramelization from the brown sugar brine.

04. Citrus Marinated Whole Smoked Chicken

Whole chicken marinated overnight in garlicky citrus soda for incredible flavor. This all-day smoking method produces incredibly tender and juicy results with amazing citrus notes.

Ingredients: 1 whole chicken (4-5 pounds), 2 cups lemon-lime soda, 6 cloves garlic minced, 2 tablespoons olive oil, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, hickory wood chips.

How To Make Citrus Marinated Whole Smoked Chicken

1. Combine lemon-lime soda, minced garlic, and olive oil in a large resealable bag. Add whole chicken, seal tightly, and refrigerate overnight, turning occasionally.

2. Remove chicken from marinade and pat dry thoroughly. Mix salt, pepper, and paprika, then rub the seasoning mixture all over the chicken, including inside the cavity.

3. Prepare smoker to 225°F with soaked hickory wood chips. Place chicken breast-side up on the grates for even heat distribution.

4. Smoke for 4-5 hours until internal temperature reaches 165°F in the thickest part of the thigh and juices run clear.

5. Let chicken rest for 15 minutes before carving to allow juices to redistribute throughout the meat for maximum tenderness and flavor.

05. Spicy Smoked Chicken Thighs

Bone-in chicken thighs seasoned with paprika and red pepper flakes for heat. These thighs stay incredibly moist during smoking while developing a beautiful spicy crust.

Ingredients: 8 chicken thighs bone-in skin-on, 2 tablespoons paprika, 1 tablespoon brown sugar, 2 teaspoons salt, 1 teaspoon red pepper flakes, 1 teaspoon garlic powder, ½ teaspoon black pepper, pecan wood chips.

How To Make Spicy Smoked Chicken Thighs

1. Pat chicken thighs completely dry with paper towels to ensure the seasoning adheres properly and skin crisps up during smoking.

2. Combine paprika, brown sugar, salt, red pepper flakes, garlic powder, and black pepper in a small bowl, mixing thoroughly to distribute the heat evenly.

3. Rub the spice mixture generously over all surfaces of the chicken thighs, working it under the skin when possible for maximum flavor penetration.

4. Prepare smoker to 250°F with soaked pecan wood chips. Arrange thighs skin-side up on grates, leaving space between pieces for proper air circulation.

5. Smoke for 2-3 hours until skin is crispy and internal temperature reaches 175°F for perfectly tender, fall-off-the-bone results with a beautiful spicy bark.

06. Cajun Smoked Hot Wings

Simple three-ingredient dry rub creates amazing flavor on these smoky hot wings. The buttery hot sauce finish makes these wings absolutely irresistible for game day.

Ingredients: 3 pounds chicken wings, 2 tablespoons Cajun seasoning, 1 tablespoon salt, 1 teaspoon black pepper, ½ cup hot sauce, 4 tablespoons butter, cherry wood chips.

How To Make Cajun Smoked Hot Wings

1. Pat wings completely dry and toss with Cajun seasoning, salt, and black pepper until evenly coated. Let sit at room temperature for 30 minutes.

2. Prepare smoker to 275°F with soaked cherry wood chips for optimal flavor and slightly higher temperature to crisp the skin properly.

3. Arrange seasoned wings on smoker grates in single layer, ensuring they don’t touch for even cooking and maximum smoke exposure.

4. Smoke wings for 1.5-2 hours until skin is golden brown and crispy, and internal temperature reaches 165°F throughout.

5. Meanwhile, melt butter and whisk with hot sauce. Toss smoked wings in the buttery hot sauce mixture just before serving for the perfect spicy finish.

07. Cherry Wood Chicken Quesadillas

Smoky cherry wood-infused chicken breast perfect for quesadillas with fresh pico de gallo. This versatile smoked chicken adds incredible flavor to any Mexican-inspired dish.

Ingredients: 4 chicken breasts, 2 tablespoons olive oil, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon salt, ½ teaspoon black pepper, cherry wood chips, flour tortillas, shredded cheese.

How To Make Cherry Wood Chicken Quesadillas

1. Brush chicken breasts with olive oil, then season with chili powder, cumin, salt, and pepper, rubbing spices into the meat evenly.

2. Prepare smoker to 225°F with soaked cherry wood chips. The cherry wood imparts a mild, sweet smoke flavor that pairs perfectly with Mexican spices.

3. Smoke chicken breasts for 2-3 hours until internal temperature reaches 165°F and meat has absorbed the beautiful cherry wood flavor throughout.

4. Let chicken rest for 10 minutes, then slice thinly against the grain for tender pieces that work perfectly in quesadillas.

5. Fill tortillas with sliced smoked chicken and cheese, then cook in a hot skillet until golden brown and cheese melts completely.

6. Serve hot quesadillas cut into wedges with fresh pico de gallo, sour cream, and guacamole for a restaurant-quality meal at home.

08. Easy Smoked Chicken Drumsticks

Perfect beginner-friendly drumsticks that absorb smoke beautifully without drying out. These economical cuts deliver maximum flavor and stay incredibly juicy throughout the smoking process.

Ingredients: 12 chicken drumsticks, 2 tablespoons brown sugar, 1 tablespoon paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, apple wood chips.

How To Make Easy Smoked Chicken Drumsticks

1. Pat drumsticks dry and score the skin lightly with a sharp knife to help seasonings penetrate and fat render properly during smoking.

2. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a large bowl until well combined and no lumps remain.

3. Toss drumsticks with the seasoning mixture, ensuring each piece is completely coated. Let sit for 30 minutes to allow flavors to develop.

4. Prepare smoker to 250°F with soaked apple wood chips. Arrange drumsticks on grates with space between each piece for proper air circulation and even cooking.

5. Smoke for 2.5-3 hours until skin is crispy and golden brown, and internal temperature reaches 175°F for perfectly tender meat that falls off the bone.

09. Herb-Crusted Smoked Whole Chicken

Simple whole chicken rubbed with butter and fresh herbs for incredible flavor. This straightforward approach lets the natural chicken taste shine through with aromatic herb enhancement.

Ingredients: 1 whole chicken (4-5 pounds), 4 tablespoons butter softened, 2 tablespoons fresh parsley chopped, 1 tablespoon fresh oregano, 1 tablespoon fresh basil, 1 teaspoon fresh chives, salt and pepper, hickory wood chips.

How To Make Herb-Crusted Smoked Whole Chicken

1. Pat chicken completely dry inside and out, then season generously with salt and pepper both inside the cavity and all over the skin.

2. Mix softened butter with chopped parsley, oregano, basil, and chives until herbs are evenly distributed throughout the butter mixture.

3. Carefully loosen the skin over the breast and thighs, then spread half the herb butter directly on the meat under the skin for maximum flavor.

4. Rub remaining herb butter all over the outside skin, ensuring complete coverage for a beautiful golden color and herb crust during smoking.

5. Prepare smoker to 225°F with hickory wood chips. Place chicken breast-side up and smoke for 4-5 hours until internal temperature reaches 165°F in the thickest part.

10. Tarragon Butter Smoked Chicken

Incredibly simple three-ingredient recipe featuring fresh tarragon and butter. This minimalist approach creates an elegant smoked chicken with sophisticated French-inspired flavors.

Ingredients: 1 whole chicken (4-5 pounds), 6 tablespoons butter softened, 3 tablespoons fresh tarragon leaves chopped, 2 teaspoons salt, 1 teaspoon black pepper, apple wood chips.

How To Make Tarragon Butter Smoked Chicken

1. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature for even cooking throughout the smoking process.

2. Mix softened butter with chopped fresh tarragon until well combined, creating an aromatic herb butter with bright, slightly licorice-like flavor notes.

3. Season chicken inside and out with salt and pepper, then carefully work your fingers under the breast skin to create pockets for the tarragon butter.

4. Spread tarragon butter under the skin and rub any remaining butter over the outside skin for maximum flavor and beautiful golden browning.

5. Prepare smoker to 225°F with soaked apple wood chips. Smoke chicken breast-side up for 4-5 hours until skin is golden and internal temperature reaches 165°F.

6. Rest chicken for 15 minutes before carving to allow the tarragon-infused juices to redistribute, ensuring every bite is moist and flavorful.

Final Thoughts

These smoked chicken recipes offer something delicious for every skill level and occasion. From simple drumsticks to elegant herb-crusted whole birds, each delivers incredible smoky flavor.

Fire up your smoker and start experimenting with these amazing recipes that will make you the neighborhood barbecue hero.