Rubbed in a common Middle Eastern spices, this stunning smoked chicken is perfect to smoke outside on a day when it’s too warm to cook inside. Serve with cool tabbouleh, tahini sauce and zhoug.
As the temperatures gradually begin to rise, our thoughts turn to al fresco dining and outdoor grilling. Come spring, I also like to dust off the smoker that’s been standing by idly in my basement all winter long. Nothing hardcore, just an electric smoker, but it does the job. I love its ease of use: turn on the smoker, add wood chips, set the temperature (for today’s chicken, 250F — low and slow), and into the smoker the chicken (and whatever else you want to smoke) goes. The smoker imparts a subtle smokiness that is by no means over the top. As well, the finished bird emerges nice and moist. Last summer, I smoked a whole leg of lamb (and it came out super moist and delicious).
The only other thing to decide is what type of rub for the chicken? I went with a combination of spices that are often found in Middle Eastern cooking — cumin, coriander, cardamom, clove, cinnamon — with a little help from garlic powder, paprika, turmeric, cayenne, allspice, salt and pepper…perhaps I went a little overboard in the spice department. 
Of course, you could use this spice mixture to season a chicken before roasting it (or perhaps get a little crafty and create a stove top smoker).
Accompanying this whole smoked chicken are sides/condiments that complement the Middle Eastern flavors in the rub…
Tabbouleh: I went with a Lebanese version, heavy on the herbs (parsley and mint) with just a bit of bulgur.
Zhoug: Green, herbaceous, spicy condiment with Yemeni roots. I added a couple Thai bird’s eye chiles for heat along with plenty of parsley, cilantro, and spices.
Tahini sauce: Creamy, nutty, slightly garlicky dipping sauce.
Some flatbread with za’atar (a spice blend of sesame seeds, thyme, oregano, and sumac) oil for dipping.
Olives, lemons, and radishes on the side.
I made my own spice rub utilizing a combination of cumin, coriander, clove, garlic powder, paprika, turmeric, cinnamon, clove, cayenne, allspice, cardamom, salt and pepper…
Click here for the tabbouleh, zhoug and tahini sauce recipes.
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Spiced and Smoked Chicken
- Total Time: 225
- Yield: 4 servings 1x
Description
A whole chicken rubbed in Middle Eastern spices — cumin, coriander, cardamom, cinnamon, and more — then slow-smoked at 250°F until deeply flavored and moist.
Ingredients
- 1 whole chicken (3-4 lb / 1.4-1.8 kg)
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp clove
- 1/2 tsp allspice
- 1/2 tsp turmeric
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your electric smoker to 250°F (120°C). Add wood chips (fruitwood like apple or cherry works well for poultry).
- In a small bowl, combine cumin, coriander, cardamom, cinnamon, clove, allspice, turmeric, paprika, garlic powder, cayenne, salt, and black pepper.
- Pat the chicken dry with paper towels. Rub the chicken all over — including under the breast skin — with olive oil, then coat evenly with the spice mixture.
- Place the chicken breast-side up directly on the smoker rack.
- Smoke at 250°F for 3 to 4 hours, until the internal temperature at the thickest part of the thigh (away from the bone) reaches 165°F (74°C).
- Remove the chicken from the smoker and let it rest for 10 minutes before carving.
- Serve with tabbouleh, tahini sauce, zhoug, flatbread, olives, lemons, and radishes.
Notes
- The author uses an electric smoker for ease — set-and-forget at 250°F. A charcoal or pellet smoker works too; maintain a steady low temperature.
- This spice rub also works well for oven-roasting: cook at 375°F (190°C) for about 1 hour 15 minutes, or until internal temp reaches 165°F.
- Fruitwood chips (apple, cherry) give the mildest smoke flavor; hickory adds a more assertive smokiness.
- Prep Time: 15
- Cook Time: 210
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 chicken
Frequently Asked Questions
What type of wood chips should I use for smoking the chicken?
Fruitwood like apple or cherry is great for a subtle sweetness, while hickory can add a stronger flavor. Choose based on your preference for smokiness.
How long should I smoke the chicken at 250F?
Typically, you should smoke the chicken for about 3 to 4 hours, but it’s best to check for an internal temperature of 165F for doneness.
Can I use a different spice combination for the rub?
Yes, you can customize the spice mixture; however, the suggested blend of cumin, coriander, and other spices is designed to enhance the Middle Eastern flavors of the dish.
