Sticky Smoked BBQ Chicken
Discover the secrets to making perfect sticky smoked BBQ chicken with our easy step-by-step guide.
Equipment
- 1 smoker with wood chips
- 1 basting brush
- 1 meat thermometer
Ingredients
Chicken
- 1 whole chicken about 4-5 lbs
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
Sticky BBQ Glaze
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
Instructions
Preparation
- Clean the chicken and pat it dry with paper towels. Coat the chicken with olive oil, then season with salt, pepper, and smoked paprika evenly on all sides.
- Preheat your smoker to 225°F. Add your choice of wood chips (apple or hickory works well) to the smoker.
- Place the chicken on the smoker, breast side up. Smoke for 2 to 3 hours, or until the internal temperature reaches 165°F.
- While the chicken is smoking, prepare the glaze by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder in a saucepan. Simmer for 10 minutes until thickened.
- In the last 30 minutes of smoking, brush the sticky BBQ glaze generously over the chicken. Allow it to caramelize and create a sticky finish.
Serving
- Remove the chicken from the smoker and let it rest for 10 minutes before slicing. Serve with your favorite sides.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.
Notes
Pro Tips: Maintain a steady smoker temperature and don't rush the process. Ingredient Substitutions: You can use honey instead of brown sugar for a different sweetness profile. How to Serve: Pair with coleslaw and cornbread for a classic BBQ meal. Storage & Freshness: Keep smoked chicken in the fridge for up to 3 days. Make-Ahead Tips: Prepare the glaze a day in advance to save time.