Smoked herb chicken

    4 hours 15 min

    This is a great recipe for smoked chicken. I use a handful of soaked wood chips in my barbecue to impart a smoky flavour to the meat.

    11 people made this

    Serves: 8 

    • handful of soaked wood chips, squeezed dry
    • 1 whole chicken
    • 50g (2 oz) butter
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon finely chopped fresh chives

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. To prepare a charcoal barbecue for smoking, light and wait for the grey ash to cover at least 90 percent of the coals. Place the wood chips on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
    2. Pat chicken dry with kitchen paper. Loosen skin around the breast area.
    3. Place butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken.
    4. Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

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    Reviews in English (7)


    Very easy and delicious recipe. I smoked a large roaster for about 4.5 to 5 hours and the chicken was very juicy. I could not taste the herbs throughout the chicken, though; only on the breast area where the herbs were stuffed under the skin. Next time I will try inserting the butter and herbs throughout the entire bird so there will be more of those yummy, herbal bites. Thanks!  -  02 Apr 2006  (Review from Allrecipes US | Canada)


    Excellent! We actually used our charcoal smoker and smoked with mesquite wood instead of cooking this on the grill. The herbs really gave the whole chicken a nice flavor. I added bay leaves in the cavity and rubbed the skin down with garlic powder before cooking. Thanks!  -  18 Apr 2010  (Review from Allrecipes US | Canada)


    This is very good! I didn't have fresh oregano or basil so I used fresh rosemary sprigs. I put butter under the skin with two fresh rosemary sprigs and fresh parsley. I also put it inside the cavity with chopped onion. The fresh rosemary flavor was delish! We smoked our 5 lb. chicken for 5 hours at 225. Great recipe!  -  30 Aug 2010  (Review from Allrecipes US | Canada)