How to Make Crispy, Smoked Chicken Inside

Crispy-skinned, tender, smoky chicken is easy to create all year round, without a barbecue.

Click here for the written recipe.

[fve]https://www.youtube.com/watch?v=E0IGkZYxsf8[/fve]

HC
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View Comments (17) View Comments (17)
    1. A grill party is the right occasion for it George! Heads up that the method is in the video rather than written out on the page.

  1. Try bumping your temperature up to at least 350 when you smoke it. OR, you can throw it under the broiler for 2-4 minutes once you take it off the smoker. I smoke my chickens at 250 and only use rub or salt/pepper on the skin. Never have much of an issue with crispy skin

    1. Hey Kevin, the broiler for a few minutes at the end is the right call and I do the same thing. Worth saying this page is only the video and a link out, so there is no written method on it for your tip to argue with, which is probably why nobody came back at you.

    1. Hi Brenda! Worth saying before you start that the written recipe for this one isn’t on the page, the link under the video goes out to it. The video is the real method here.

  2. I love smoked chicken. I’m definitely going to keep your recipe handy for the winter months, when I can’t always set the smoker up because of the weather.!

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