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Spiced and Smoked Chicken

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.


  • 1 3 1/2 to 4 pound whole chicken (preferably from your local farmer)
  • Olive oil
  • Spice Blend

Spice Blend

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground garlic
  • 1/2 tablespoon paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sumac
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon allspice

Serve with

  • Tabbouleh
  • Zhoug
  • Tahini Sauce
  • All recipes in the link above



  • Pat the chicken dry with paper towels. Rub or brush the chicken all over generously with olive oil and then the spice blend (you won’t need all of it). Place on a plate and let air chill in the refrigerator, uncovered, for 24 to 48 hours.
  • Preheat the smoker to 250F with your favorite wood chips (used pecan and apple). Smoke until the chicken registers 165F, rotating half-way through. I ended up smoking my chicken for 2 1/2 hours (next time I might give it 15 minutes less; it’s all a bit of experimentation).

Spice Blend

  • Combine all spices in a bowl.