• Prep Time
    15 minutes
  • Cook Time
    3 hours
  • Serving
  • View

Hickory Smoked Chicken Recipe Overview

For this hickory smoked chicken recipe, I used a 4.2 pound chicken from Fresh Market, French’s Ball Park mustard, Brazilian Steakhouse McCormick seasoning, and 2 heads of roasted garlic.

Hickory Smoked Chicken

A two and a half hour smoke with a handful of hickory chips resulted in a perfectly cooked chicken with excellent smoked flavor. The breast meat was moist and infused with the scent of roasted garlic.

Andrew Jackson

The process brought to mind “Old Hickory,” the nickname of our 7th President of the United States from 1829 to 1837. Jackson earned his nickname because of his steadfast courage during the War of 1812. He has been quoted as saying, “Take time to deliberate; but when the time for action arrives, stop thinking and go in.” He was probably talking about war, but the advice applies to cooking, too. It’s always a good idea to have a plan, assemble your ingredients, know your recipe…THEN JUMP IN WITH BOTH FEET AND COOK.

How to Make Hickory Smoked Chicken

Now let’s go over how to make hickory smoked chicken:

For starters, I made this fire in my Big Green Egg with the kind of expensive hardwood charcoal that you get at pool supply stores (in the red bag). Light the fire and let it burn about 15 minutes.

Next, throw in a big handful of dry hickory chips. When the fire isn’t billowing BLACK smoke, close the lid and start fiddling with the vents.

Now, get a steady 290-300 degrees fire going. It’s a beautiful thing.

See the full recipe below.

Hickory Smoked Chicken White Meat

Here’s a good chicken salad recipe from the Silver Palette cookbook to use with your smoked chicken:





    Hickory Smoked Chicken Recipe

    For this hickory smoked chicken recipe, you first prepare the Big Green Egg by making a good fire, then tossing in a handful of hickory chips. Next, put the convector stone legs up over the fire. Then, put a shallow pan beneath the grill for the chicken drippings.

    Close the grill and maintain a steady 290 to 300 degrees throughout. Plan for 30 to 40 minutes per pound and check the bird after 2 hours.

    Step 1

    Let the chicken come to room temp. You want the skin as dry as possible. If you have time let the chicken sit on a pan in the frig overnight (so the skin dries). When you are ready to prepare the chicken, pat it dry.

    Step 2

    Rub the chicken with mustard, and then sprinkle with seasoning.

    Step 3

    Stuff the bird with two roasted heads of garlic.

    Step 4

    Tie the bird's legs or truss it with the twine. Place it on a platter or flat aluminum pan. Be ready to put the chicken on the grill grate with a big pair of tongs.

    Step 5

    Cook the bird at a steady 290 to 300 degrees for about 2 hours and 30 minutes. The interior temp of the chicken breast should be around 165 degrees.

    Step 6

    Let the hickory smoked chicken rest for approximately 20 minutes.


    Hickory Smoked Chicken Recipe FAQs

    What side dish goes well with hickory smoked chicken?

    There are quite a few delicious side dishes that complement hickory smoked chicken. Some choices we recommend include coleslaw, cornbread, roasted vegetables, baked beans, potato salad, or a fresh green salad.

    What flavor wood is best to smoke chicken?

    Besides hickory, some other wood options to consider for your chicken dinner include applewood, cherry wood, and maple wood. However, we think that hickory is a fantastic flavor wood for smoking chicken, since it adds a rich and slightly sweet flavor that pairs well with chicken.

    Does hickory go well with chicken?

    Yes! Hickory is one of the classic wood flavors for smoking chicken. The smokey and slightly sweet flavor of hickory complements the natural taste of smoked chicken, chicken sandwiches, or chicken salad, creating a delicious and well-balanced flavor.

    Smoked Hickory Chicken for Chicken Salad!

    Your hickory smoked whole chicken can also make a fantastic chicken salad! Put about two cups of white breast meat in the food processor with a couple stalks of chopped up celery. PULSE. Be careful not to grind it too finely.

    In a mixing bowl, combine the processed chicken with mayonnaise and chopped dill pickle relish. Salt and pepper to taste. Serve on a buttery croissant with lettuce and tomato.

    Hickory Chicken Dinner

    Final Notes on the Hickory Smoked Chicken Recipe

    This hickory smoked chicken was delicious sliced and eaten as is. Cooking it at 300 degrees (a little hot for smoking) gave it a crispy skin. This was one of the best chickens I have ever eaten and one of the easiest to prepare. The bird I bought from Fresh Market was 4.2 pounds and it registered 170 degrees after 2 hours and 45 minutes.

    For more delicious dishes like our hickory smoked chicken, take a look at our our dinner recipes here. Or, you can see all our recipes here at makeadish.net.

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