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Spicy Cajun Smoked Chicken
A homemade rub packed with black, white, and cayenne peppers gives this smoked chicken a bold, spicy kick. Smoking the bird slowly over hickory wood chips keeps the meat incredibly tender while infusing it with a deep, woodsy aroma. Cumin and nutmeg round out the heat with warm, earthy notes that'll have everyone reaching for seconds. It's a fantastic main course for your next weekend barbecue.
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
- 1Cover the hickory wood chips with water in a large bowl and let them soak for 30 minutes.
- 2Drain the wood chips. Prepare and heat your smoker, adding the soaked chips to generate smoke.
- 3Mix the black pepper, white pepper, cayenne pepper, salt, cumin, and nutmeg in a small bowl. Pat the chicken dry with paper towels, as surface moisture prevents the rub from sticking properly. Brush the chicken pieces evenly with vegetable oil, then massage the spice mixture thoroughly into all sides of the meat.
- 4Arrange the chicken on the smoker rack with the skin facing up. Close the lid and smoke for 2 hours and 30 minutes to 3 hours. Don't rush the process, as the low heat is what makes the meat so tender. The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part reads at least 165°F.
Notes
- Serving: Pair this smoked chicken with grilled vegetables and a loaf of crusty French bread.
- Storage: Keep leftover chicken in an airtight container in the fridge for up to 4 days.
- Wood chips: Apple or cherry wood chips work beautifully if you don't have hickory on hand.