Low Sugar Smoked Whole Chicken

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

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Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the rub

2 tbsp kosher salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp cayenne pepper
½ tsp dried thyme

For smoking

2–3 chunks or 1 cup wood chips (hickory, apple, or cherry)

Instructions

1
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, black pepper, brown sugar, cayenne, and dried thyme. Stir until evenly mixed.
2
Pat the chicken completely dry with paper towels, including the cavity. Rub the olive oil all over the outside of the bird, then coat it evenly with the spice rub, pressing it into the skin. Set the chicken breast-side up on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for at least 8 hours or overnight.

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