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Smoked Chicken

Smoking chicken adds a depth of flavor that elevates this classic protein to new heights. The slow cooking process infuses the meat with rich smokiness, resulting in tender and juicy bites that are sure to tantalize your taste buds. Whether you’re a fan of crispy skin or succulent meat, smoked chicken is a versatile dish that can be enjoyed on its own or incorporated into various recipes. Get ready to savor the irresistible aroma and savory notes of perfectly smoked chicken that will leave you craving for more.

Serves: 5

Prep Time: 15 min

Cooking Time: 1 1/2 hours


  • 4 chicken Marylands (leg and thigh portions)
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • Wood chips for smoking (e.g., hickory, apple, or cherry)

Choosing your chicken:

We’ve used Chicken Marylands in this recipe, but you can use other bone-in, skin-on cuts of chicken, simply adjust the cooking times. 



Step 1: Preparing the Chicken Marylands

Pat dry your chicken Marylands with paper towel.

In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create a dry rub.

Drizzle the chicken Marylands with olive oil and rub the dry rub mixture all over the chicken, ensuring it is evenly coated.

Allow the chicken to marinate in the refrigerator for at least 1 hour or overnight for more flavor infusion.

Step 2: Preparing the Smoker

Soak the wood chips in water for 30 minutes to an hour, then drain them.

Prepare your smoker according to the manufacturer’s instructions and preheat it to a temperature of around 110°C to 135°C.

Add the drained wood chips to the smoker box or directly onto the charcoal to create smoke.

Step 3: Smoking the Chicken Marylands

Place the chicken Marylands on the smoker rack, making sure to leave some space between each piece for even smoking.

Close the smoker lid and let the chicken smoke for approximately 2.5 to 3 hours, or until the internal temperature reaches 75°C when measured with a meat thermometer.

Maintain a consistent temperature and add more wood chips as needed to maintain the smoke.

Step 4: Resting and Serving

Once the chicken Marylands have reached the desired internal temperature, remove them from the smoker.

Tent the chicken loosely with foil and let them rest for about 10 minutes to allow the juices to redistribute.

Serve the smoked chicken Marylands hot as a delicious main course, or shred the meat and use it in various dishes like tacos, salads, or sandwiches.

Note: Remember to follow proper food safety guidelines and ensure that the chicken reaches a safe internal temperature to avoid any risks of foodborne illnesses.

Enjoy the smoky goodness of the smoked chicken Marylands straight from your smoker!