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 tbsp cumin
- 1 tbsp coriander
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp sumac
- 1/4 tsp allspice
- 1 tsp turmeric
- 1/2 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 1 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, sumac, allspice, turmeric, paprika, garlic powder, 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 on a plate and let it air chill, uncovered, in the refrigerator for 24 to 48 hours.
- 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