Anti Inflammatory Smoked Whole Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 whole chicken (3.5–4 lb)
- 2 tbsp olive oil
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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid brown sugar, please tap it and change its rating to Red.
- 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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