Garlic Herb Smoked Whole Chicken
Garlic Herb Smoked Whole Chicken
This Garlic Herb Smoked Whole Chicken, smoked in a digital smoker, is packed with flavor and so easy to make. Garlic, rosemary and lemon peels in the cavity season the bird from the inside. Amber beer in the water pan enhances the spices and wood chips add a wonderful hint of smoke.
The Char-Broil® Deluxe Digital Electric Smoker features a handy remote control, viewing window and internal light. With 3 racks and lots of space, you can smoke ribs, chicken, turkey and pork butt with ease.
Ingredients
For the Chicken
- 1 (5-pound) whole chicken
- 6 cup apple or cherry wood chips
- 1 can amber beer
- 2 tablespoons extra virgin olive oil
- 20 garlic cloves
- 2 finely chopped rosemary sprigs, divided
- 2 finely chopped rosemary sprigs, divided
- coarse sea salt
- course pepper
Directions
1
Rinse the chicken inside and out with cool water. Pat dry with a paper towel. Set the chicken aside and allow it to come to room temperature.
2
Pour beer into the water pan to the fill line and add wood chips to the smoker box. Preheat your Digital Electric Smoker for approximately 40 minutes.
3
While your smoker is preheating, rub the outside of the chicken with olive oil and remove the paper skin from garlic cloves.
4
Fill the chicken cavity with the garlic, half of the chopped rosemary and the lemon peel.
5
Season the chicken's exterior with salt, pepper and the remaining chopped rosemary.
Hot Tip
Mix your spices in a separate bowl before applying to keep the spice containers sanitary.
6
Once the digital smoker is preheated, set it to 250°F. Place the chicken on the middle rack, breast side up. Insert the temperature probe into the bird between the thigh and breast. Set the digital thermometer for 165°F internal temperature.
7
Smoke the chicken until the internal temperature reaches 165°F and the juices run clear, about for 3 to 4 hours.
Hot Tip
Use a meat hook or grilling gloves to safely remove the chicken from the smoker.
8
Remove chicken from the smoker and allow it to rest for 15 to 20 minutes.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
9
Slice and serve with <a href="https://www.charbroil.com/cook/maple-bacon-grilled-potato-salad/">Maple Bacon Grilled Potato Salad</a> and a <a href="https://www.charbroil.com/cook/grilled-new-green-bean-casserole/">Green Bean Casserole</a> .
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