Smoked Chicken Halves – Derrick Riches

These mouthwatering smoked chicken halves combine the tenderness of slow-cooked meat with the flavors of wood smoke.

Whether you’re an experienced Pitmaster or new to backyard cooking, this recipe will help you prepare the perfect smoked chicken halves. We’ll cover everything from slicing a whole chicken in half to achieving that delicious, flavorful skin, as well as the best types of wood to use for smoking.

Why this recipe works

• Few meals can rival the deliciousness and versatility of smoked chicken halves, and they cook quickly compared to pulled pork or smoked brisket.
• Smoke cooking produces tender, juicy meat with a deep, rich flavor.
• This dish is perfect for cookouts and special occasions.
• Smoked chicken halves can be customized with a variety of seasonings and sauces.
• It’s an affordable way to feed a crowd without breaking the bank. 

How to cut a whole chicken in half

Cutting a whole chicken in half is essential for even cooking and maximizing smoked penetration. Here’s a simple method to follow:

• Place the whole chicken on a clean cutting board breast-side down.
• Using a sharp knife or kitchen shears, cut along both sides of the backbone, starting from the tail and moving toward the neck. 
• Remove the backbone and save it for making chicken stock. 
• Flip the chicken over and press down on the breastbone to flatten the chicken.
• Finally, cut along the center of the breastbone to separate the chicken into two halves.

How long does it take to cook chicken halves at 250 degrees?

It takes approximately 60 minutes for them to reach and internal temperature of175 degrees F., which is optimal for legs and thighs. This time includes the saucing step during the last 10-15 minutes of cooking. Be mindful that each grill or smoker works differently, so cooking times may vary. 

Best woods and spices to use

 The choice of wood and spices can significantly impact the flavor profile of your smoked chicken. Here are some good options to consider:

• Wood: Fruitwoods, such as apple and cherry, impart a mild to moderate smoke flavor, making them perfect for chicken. Robust wood chips, pellets, or wood chunks, such as hickory, oak, or mesquite, can produce an overly smoky, bitter flavor.
• Spices: An all-purpose poultry rub can enhance the flavor of your smoked chicken. Some common BBQ spices include paprika, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano. Let’s not forget to tie them all together with kosher salt and a little brown sugar.

Recipe ingredients

Grilling Chicken Halves

• Prepare your pellet grill or smoker for 250°F.
• Apply binder: Gently pat the chicken skin dry with paper towels and apply a thin coating of Worcestershire sauce or yellow mustard.
• Season the chicken: Apply the dry rub evenly, ensuring some of the seasoning is distributed under the chicken breast skin. 
• Grill the chicken halves: When your grill is properly heated, place the seasoned chicken halves on the grate, close the lid, and cook for 45-50 minutes.
• Temp check: Once the chicken halves reach an internal temperature of 165°F, it’s time to apply the BBQ sauce.
• Apply sauce: Brush on a generous amount, close the grill lid, and cook for an additional 15 minutes, or until the internal temperature of the chicken reaches 175°F in both the breast and thigh meat.
• Remove, rest, and serve: Once the smoked chicken halves are cooked, remove them from the grill and place them on a large cutting board. Let them rest for 10 minutes before serving.
• Storing leftovers: Place the smoked chicken halves in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.

Side Dishes

These smoked chicken halves are quite versatile and can be served with anything from summertime salads, to cold weather sides such as baked potatoes and potato casseroles. Below are some reader favorites to enjoy!

• 1 chicken 3-3 1/2 pounds
• 3 tablespoons smoked chicken rub or your favorite commercial poultry rub
• Worcestershire sauce or yellow mustard (a small amount!)
• 1 cup BBQ sauce

• Prepare your pellet grill or smoker for 250°F. Add your preferred wood to the fire.

• Gently blot the chicken skin dry with paper towels and apply a thin coating of Worcestershire sauce or mustard.

• Apply the dry rub evenly, ensuring some of the seasoning is distributed under the skin of the chicken breast.

• When your grill is properly heated, place the seasoned chicken halves on the grates, close the lid, and cook for 45-50 minutes.

• Once the chicken halves reach an internal temperature of 165°F, it’s time to apply the BBQ sauce.

• Brush on a generous amount, close the grill lid, and cook for an additional 15 minutes, or until the internal temperature of the chicken reaches 175°F in multiple spots.

• Once the smoked chicken halves are cooked, remove them from the grill and place them on a clean cutting board. Let them rest for 10 minutes before serving.

• Place the smoked chicken halves in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months.

Wood: Fruitwoods like apple and cherry impart a mild to moderate smoke flavor, perfect for chicken. Robust woods like hickory, oak, or mesquite can produce an overly smoky, bitter flavor.

Calories: 542kcal | Carbohydrates: 31g | Protein: 36g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 871mg | Potassium: 546mg | Fiber: 1g | Sugar: 24g | Vitamin A: 506IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 3mg