Smoked BBQ Chicken
Inside: How to make an easy brine for juicy bbq chicken, the best wood chips for smoking and the grill-master’s indispensable tools for perfectly smoked yardbird.
You’ve never had such juicy, tender, smoked BBQ chicken before. The secret is the chicken brine, which holds moisture in the meat, so it’s always moist and delicious. Follow this easy recipe for the best BBQ chicken breasts, thighs, drumsticks and wings.
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Living in South Florida means grilling, smoking and barbecue year-round and our backyard is equipped with charcoal grills and smokers, a gas grill and a pellet smoker, which are in constant rotation.
We use them for making our own Homemade Applewood Smoked Bacon on the water smoker, to Stuffed Rotisserie Leg Of Lamb on the gas grill to Smoked Pork Butt on the Rec Teq pellet grill for pulled pork sandwiches… and of course we make a lot of chicken.
The best smoked BBQ chicken starts with a brine. Aside from infusing the bird with flavor, the brine also plumps the cells of the bird with moisture preventing it from drying out on the grill.
What is brine?
At its most basic level, a brine is a simple salt and water solution, which hydrates and plumps the cells of the muscle tissue through diffusion. I consider brining to be an essential fail-safe and also a flavor-enhancer for this smoked BBQ chicken.
Ingredients for smoked bbq chicken and brine
- Kosher Salt – I use Diamond Crystal, but Morton’s works well too.
- Brown Sugar – You can use dark or light brown sugar for the chicken brine.
- Bourbon – The bourbon adds a hint of rich smokiness to the brine. No need to use a fancy or expensive alcohol. I used Jim Beam.
- Whole Peppercorns – Do not substitute ground black pepper, it will be overpowering.
- Juniper Berries – Are the whole berries from a juniper tree. You can find these at some supermarkets or order them online. (I get mine from Penzey’s Spices).
- Whole Cloves – Don’t substitute ground – they are too potent.
- Water – from the tap.
- Ice – to chill the brine solution.
- Chicken – You can use a whole bird and cut it up or buy a package of your favorite bone-in, skin-on chicken breasts, thighs, legs and/or wings. You can use all one type or a combination.
- BBQ Sauce – use your favorite homemade BBQ sauce or your favorite store-brand.
Must have equipment:
- Grill – gas or charcoal. I used a Weber gas grill.
- Wood Chips – I recommend a light wood like cherry, apple, pecan, oak or Hickory for a light wood smoke flavor. Mesquite gives the smoked BBQ chicken a harsher smoke flavor.
- Barbecue Tongs – these have a longer handle, to prevent your hands from getting too close to the heat source on a grill.
- BBQ Mitt – The heat-resistant glove should extend to at least your mid-arm or elbow to prevent burns. The insulated gloves also protect your hands when transferring the platter of hot grilled meat to the table.
Helpful Tools:
- Woodchip Soaker – This handy item, easily keeps wood chips submerged beneath the water; wood chips float, so if you’re soaking them in a regular bowl, you’ll need a plate to rest on top of the chips to keep them submerged.
- Smoking Box – a metal box with holes in it to allow the wood chips to emit smoke into the grill and season the chicken.
- Spray Bottle – A bottle of water with a spray nozzle and pump is helpful in case of flare-ups.
- Meat Thermometer – Though not required, I highly recommend using a good meat thermometer to ensure your BBQ chicken pieces are cooked. I use the Thermoworks Thermapen One.
Step-by-step instructions:
- Add the salt, sugar, juniper berries, peppercorns and cloves to a large bowl. Pour 1½ cups of boiling water into the brine and stir until the sugar and salt dissolve.
2. Add the ice and remaining cold water to dilute the concentrate and cool down the brine. Stir in the bourbon. (Chicken brine must be at room temperature or cooler before adding the poultry).
3. Add the chicken pieces to the brining solution and rest in the refrigerator for 1-2 hours.
4. While the chicken is brining, soak the wood chips in water. Once soaked through (about 30 minutes to an hour), transfer the chips to a smoking box.
Place the smoker box beneath the grill grate, directly over a burner on one side of the grill. Preheat the grill to 500° to start the wood chips smoking (about 10-15 minutes).
Once the wood chips are smoking, reduce the heat on the grill to 425°-450°F.
5. Remove the meat from the brine and dry them well with paper towels.
6. Place the breasts, skin side down, over direct heat (opposite the smoker box) and cook for about 10 minutes with the lid closed before flipping for the first time.
To have the meat done at the same time, wait to add the chicken thighs and drumsticks (skin side down) to the grill about 6-8 minutes after the breasts go on, and a few minutes later, add the wings. Remember to keep the lid closed so the flesh can absorb the smoke.
7. Flip the chicken and let it continue to cook for another 8-15 minutes (depending on the size of the individual pieces. (See approximate cooking times in the chart below.)
Brush the BBQ sauce over the meat about 5-8 minutes before it’s done or when it’s about 140-145°F on an instant-read thermometer. If you add the BBQ sauce too soon, the sugars can create flare-ups and burn the skin.
Pro-Tips:
- Don’t over-brine the meat. A longer soak will result in soft, mealy, unpleasant texture. Stick to the brining times listed.
- Dry the chicken pieces well. If you place wet meat on the grill, it will steam instead of grilling or smoking.
- Don’t continuously poke or fuss with the chicken. Just let it smoke and grill. The skin will release from the grates when it’s ready to be flipped.
- Keep the grill lid closed unless your checking temperature or flipping the chicken.
- The food-safe temperature for chicken is 165°F on an instant-read thermometer. To check for doneness, insert the thermometer into the center of the meat, without touching the bone.
- Chicken breasts are larger and take longer to cook than the other pieces. I recommend putting the breasts on first before cooking the drums, thighs and wings, so that everything comes off the grill at the same time.
- Maintain the grill temperature between 400°-450°.
- Brined chicken takes LONGER TO COOK than unbrined because it has more moisture and volume.
- Add the BBQ sauce toward the end of the cooking to prevent the skin from scorching over the open flame.
- Have a squirt bottle of water ready in case of flare-ups.
- Carryover cooking means that meat will continue to cook even after it’s pulled from the heat. To compensate, I usually pull the meat when it’s 5° degrees shy of 165°. The meat willl continue to cook as it rests. (See image below)
Variations:
- Add half a beer or ¼ cup of bourbon to the wood chips as they soak.
- Try this Jim Beam BBQ Sauce, this guava barbecue sauce or this Hawaiian barbecue sauce.
- Dry the meat after brining, then add a BBQ rub for more seasoning.
FAQs
Unlike pork shoulder or beef brisket, smoked chicken pieces should be cooked over a reasonably high heat, around 425°-450°F, so the skin isn’t tough or chewy. Don’t worry; you’ll still get that smoky kiss of flavor, but you’ll also enjoy the skin and BBQ sauce of the smoked chicken.
If you’re cooking all drumsticks, only thighs, or exclusively breasts, the cooking time will be about the same for each. However, different sizes and pieces will have different cooking times. The breasts will take the longest, and the wings will take the least time.
The chart above can be used as a guide, but to be safe, check the internal temperature with an instant-read thermometer.
Storage:
- Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 5 days.
Reheating:
- To reheat barbecued chicken, preheat the oven to 350°F. Place the pieces on a sheet pan (lined with foil to avoid extra cleanup) and warm for about 10-15 minutes until hot.
- To reheat bbq chicken in an air fryer, preheat the appliance to 375°F. Lightly brush the skin with a bit of canola or vegetable oil and heat the pieces in the air fryer for 3-4 minutes.
Freezing:
- To freeze, cool the pieces to room temperature and wrap them in plastic film or a resealable food storage bag. Wrap again in freezer-safe paper to prevent freezer burn. Thaw before reheating.
Homemade BBQ sauce recipes for your smoked chicken:
What to serve with Brined Smoked BBQ Chicken:
Brined Smoked BBQ Chicken
SPECIAL EQUIPMENT:
- grill
- 2 cups wood chips (cherry, hickory or apple are good choices)
- bbq mitt/pitt glove
- bbq tongs
- spray water bottle
INGREDIENTS:
FOR BOURBON BRINE:
- ¼ cup brown sugar
- ¼ cup kosher salt
- ¼ cup bourbon I used Jim Beam
- 4 juniper berries
- 4 whole cloves
- 12 black peppercorns
- 3 cups water divided
- 2 cups ice
FOR SMOKED BBQ CHICKEN
- 4-5 pounds chicken bone-in, skin-on, cut into pieces – or a package of chicken pieces.
- 1 cup favorite BBQ sauce
DIRECTIONS:
ASSEMBLE THE CHICKEN BRINE:
- In a large bowl combine ¼ cup brown sugar, ¼ cup kosher salt, 4 juniper berries, 4 whole cloves and 12 black peppercorns.
- Heat 1½ cups of water to a boil on the stovetop or microwave and pour over the dry ingredients. Stir until the sugar and salt are dissolved.
- Stir in ¼ cup bourbon and 1½ cups of cold water and 2 cups ice. Stir until the ice has dissolved. Check the brine's temperature to ensure it's cold (it should be colder than the chicken).
- Add 4-5 pounds chicken to the brine, arranging the pieces so they are covered by the brine. Let rest in the brine for 1 hour.
READY THE SMOKE/GRILL
- Soak the wood chips in water for 45 minutes to an hour. (see notes below)
- Transfer the soaked wood chips to a smoker box and place it beneath the grill grates, directly over the gas flame or flavor-bars.
- Preheat the grill to 500° to start the wood chips smoking (about 10-15 minutes). Once the chips are smoking, add the chicken.
- Reduce heat on the grill to about 425°-450°.
SMOKE THE CHICKEN:
- Remove the chicken from the brine, rinse under cool water and pat dry with paper towels.
- Place the chicken, skin side down on the grill opposite the wood chips. Follow the approximate timing guide below.
- Chicken breasts: 25-30 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5 minutes of cooking. Thighs and legs: 20-25 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5-6 minutes of cooking, flipping and coating again after 2½-3 minutes.Wings: 15-20 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5-6 minutes of cooking, flipping and coating again after 2½-3 minutes.
- Pull the chicken off the heat at 160°F, checking the temperature with an instant-read thermometer. Transfer to a sheet pan or serving platter and let the chicken rest for 5-10 minutes so the juices redistribute evenly and allow for carryover cooking.
NOTES:
Jury-rigging a wood chip soaker
- Add the wood chips to a bowl.
- Fill the bowl with water and float a plate (about the same diameter as the bowl) on top of the chips to hold them down in the water.
- Soak the wood chips for an hour before using.
Jury-rigging a smoker box:
- Create a pouch with heavy-duty tin foil.
- Fill the pouch with the soaked wood chips and seal it.
- Poke holes all over the foil.
- Place it over the heat source on the grill and wait for the chips to smoke.
NUTRITION:
Pin Brined Smoked BBQ Chicken for later!
Do you crush your juniper berries before use?
No, I use whole Juniper Berries.
I’ve never brined bbq chicken before, but this was sooo good!
Great detailed recipe. This is my first time smoking anything. So, I’m a little afraid. I hope it turns out as great as yours!
So much flavor in this chicken recipe. Must try this summer. ThankS for sharing
I NEED a smoker now! Your brine looks soo good I can just taste it. Also- I’m with you the Thermapen is the best kitchen gadget!
OMG! This chicken was awesome! I know my son has told me many times to try brining but I had never done it. Now I think I’m sold on the idea. Being that we moved into a home where they had a huge smoker they didn’t want to move, I was in the process of looking for some good recipes. This one will be bookmarked for future use. Thanks!