Preparation info:
Prep Time: 15 min
Time: ~1 hour
Serves: 2-3
Wood Type: Pecan, Hickory or Cherry
Difficulty: 3 of 5
Get ready for a bold bite of savory yet heavenly chicken! This smoked half BBQ chicken recipe features Holy Smokers All Purpose Seasoning blend—a perfect mix of savory, smoky and a touch of heaven. Smoked to juicy perfection, each bite delivers a rich balance of flavor that’s both mouthwatering and unforgettable. Ideal for backyard BBQs or weeknight feasts, this recipe brings out the best in your bird with a heavenly touch of holy smoke.
Ingredients:
Holy Smokers All Purpose Seasoning
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BBQ Sauce
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Olive Oil Spray
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5 Pound Full Chicken
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Scissors/spatchcock
Instructions:
Preheat the smoker: Set your smoker to 325°F and prepare it with pecan wood for a subtly nutty, smoky flavor.
Prepare the chicken: On a clean cutting board, place the chicken breast-side up. Using kitchen shears, carefully remove the backbone. Flip the bird over and press down firmly to flatten it—this technique is known as spatchcocking. Once spatchcocked, cut the chicken in half to create two equal portions.
Dry and oil: Pat both halves dry thoroughly with paper towels. Lightly coat the entire surface with olive oil spray, which acts as a binder for the seasoning and enhances the color during the cook.
Season generously: Apply a liberal coating of Holy Smokers All Purpose Seasoning to both the front and back of each half.
Smoke to temperature: Place the chicken halves on the smoker and cook until the internal temperature reaches 165°F in the breast and 175°F in the thigh. Once at 175°F on dark meat, baste with BBQ sauce and leave on the grill for 10-15 minutes so the BBQ becomes tacky to touch. Remove from heat and let rest before serving for optimal juiciness.
Chicken Tips:
At 325°F, you can expect to smoke a half chicken in about 20 to 25 minutes per pound. However, rather than going strictly by time, the best way to ensure it’s perfectly cooked is to go by internal temperature. You’re aiming for: 165°F in the thickest part of the breast & 175°F in the thigh. For a typical half chicken (about 1.5-2 pounds), it’ll usually take around 45 minutes to 1 hour total at 325°F.
Tip: Let it rest for 5–10 minutes before serving so the juices redistribute and stay locked in.