Preheat your smoker to 350°F. This ensures that your chicken cooks evenly and absorbs that lovely smoky flavor. Make sure to prep the smoker with your choice of wood chips or pellets; I recommend hickory for chicken!
While your smoker is heating up, prepare the chicken. Place the chicken pieces on a large rimmed baking sheet and pat them dry with a paper towel. This step is crucial as it helps the oil and spices adhere better.
Once dry, rub the chicken pieces all over with olive oil. This not only keeps them moist but also allows the seasoning to stick perfectly.
In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. This spice blend will give your chicken a flavorful crust that you’ll love.
Sprinkle the spice rub generously over both sides of the chicken pieces. Make sure every inch is coated for maximum flavor.
For boneless chicken breasts and thighs: Once the smoker is ready, place the pieces directly on the grill grates and close the lid. Smoke for about 10 minutes.
After 10 minutes, flip the chicken and smoke for an additional 5 to 10 minutes. You want the internal temperature to reach 165°F, so keep an eye on it with a meat thermometer.
For bone-in chicken pieces: Set them in the smoker, close the lid, and smoke for 25 minutes. Then, flip them over and continue smoking for another 20 minutes.
Check the internal temperature of the bone-in pieces as well; ensure it also reads 165°F before removing them from the smoker.
Once done, remove the chicken from the smoker and let it rest for a few minutes before serving. This helps the juices redistribute, ensuring a moist bite every time.
