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Cajun Smoked Chicken
This whole smoked chicken gets its bold flavor from a homemade Cajun spice rub. A mix of black, white, and cayenne peppers brings serious heat, while cumin and nutmeg add warm, earthy notes. Smoking the bird slowly over hickory wood chips keeps the meat tender and infuses it with a deep, savory aroma. It is an excellent centerpiece for a weekend barbecue or a relaxed outdoor dinner. Serve it alongside grilled vegetables and crusty bread to complete the meal.
Ingredients
- 2 cups hickory wood chips
- 1 cut-up whole chicken (3 to 3 ½ lb)
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon ground red pepper (cayenne)
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground nutmeg
Instructions
- 1Place the hickory wood chips in a large bowl and cover them completely with water. Let them soak for 30 minutes.
- 2Drain the water from the wood chips. Set up and heat your smoker, adding the soaked chips to generate smoke.
- 3Combine the black pepper, white pepper, cayenne pepper, salt, cumin, and nutmeg in a small bowl. Coat the chicken evenly with the vegetable oil, then massage the spice mixture thoroughly into all sides of the bird.
- 4Arrange the chicken on the smoker rack with the skin facing up. Close the lid and smoke the meat for 2 hours and 30 minutes to 3 hours. The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part reads at least 165°F.