15 BBQ Chicken Smoker Recipes Just for Summer

In a small bowl, mix 2 tablespoons kosher salt, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika until combined.

Pat the whole chicken completely dry with paper towels — moisture is the enemy of crispy skin. Rub the dry brine all over the bird, including inside the cavity and under the skin.

Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for 8–12 hours. This dries out the skin for ultimate crispiness.

About 30 minutes before smoking, remove the chicken from the fridge and let it come to room temperature. Brush off any excess brine mixture.

Preheat your smoker to 225°F using hickory wood chips for bold, authentic flavor. Drain the soaked wood chips and add them to the smoker box.

Rub the chicken all over with 1 tablespoon olive oil — this helps the skin brown and keeps it moist.

Place the chicken breast-side up directly on the smoker grate. Insert a probe thermometer into the thickest part of the thigh without touching bone.

Smoke at 225°F for 2.5 to 3 hours, until the internal temperature of the thigh reaches 165°F. Resist opening the smoker — every peek adds cook time.

Once done, transfer the chicken to a cutting board and let it rest for 15 minutes. Resting locks in juices for that perfectly tender bite.

Carve the chicken by removing legs and thighs first, then slicing the breast against the grain. Serve immediately.

2 tablespoons minced chipotle peppers in adobo (from a can), plus 1 tablespoon adobo sauce

1/4 cup rich honey

2 tablespoons tangy apple cider vinegar

1/4 cup smooth ketchup

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

2 large fresh garlic cloves, minced

1/2 teaspoon fine sea salt

1/4 teaspoon finely ground black pepper

4-6 bone-in, skin-on chicken thighs (about 2 pounds total)

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup mesquite wood chips, soaked in water for 30 minutes

Prepare your smoker or grill for indirect heat at 375°F. Drain the soaked mesquite wood chips and add them to the coals or smoker box.

Pat the chicken thighs dry with paper towels. Brush with olive oil and season evenly with kosher salt and pepper.

In a small bowl, combine the minced chipotle peppers, adobo sauce, honey, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, minced garlic, sea salt, and black pepper. Stir until smooth.

Place the chicken thighs skin-side up on the cooler side of the grill. Cover and smoke for 30 minutes. Tip: Keep the lid closed to maintain temperature and smoke.

Brush the glaze generously over the chicken thighs. Continue cooking, lid closed, for 15-20 minutes until the internal temperature reaches 175°F and the skin is crispy. Tip: Glaze in the last 15 minutes to prevent burning the sugar.

Remove the chicken from the grill and let rest for 5 minutes. Tip: Resting ensures the juices redistribute for moist meat.

Serve hot with extra glaze on the side.

2 lbs chicken wings, separated into drums and flats

1 tbsp rich extra virgin olive oil

1 tsp finely ground sea salt

1/2 tsp coarsely ground black pepper

1/2 cup pure honey

1/4 cup low-sodium soy sauce

4 cloves fresh garlic, minced

2 tbsp unsalted butter

1 tsp sriracha (optional, for heat)

1 cup apple wood chips, soaked in water for 30 minutes

Pat the chicken wings completely dry with paper towels. This ensures crispy skin.

In a large bowl, toss wings with olive oil, salt, and pepper until evenly coated.

Preheat your smoker to 225°F. Add the soaked apple wood chips for a mild, fruity smoke.

Arrange the wings in a single layer on the smoker grates, leaving space between each piece.

Smoke the wings at 225°F for 1 hour. Resist the urge to open the lid – keep that smoke inside.

While wings smoke, make the glaze: In a small saucepan over medium heat, combine honey, soy sauce, minced garlic, butter, and sriracha. Stir until butter melts, then simmer for 5 minutes until slightly thickened. Set aside.

After 1 hour, increase smoker temperature to 400°F. Alternatively, transfer wings to a preheated 400°F oven on a foil-lined baking sheet.

Brush the wings generously with the honey garlic glaze on all sides.

Continue cooking at 400°F for 15-20 minutes, flipping and brushing with more glaze halfway through, until the wings are caramelized and the internal temperature reaches 165°F.

Remove wings from heat and let rest for 5 minutes. Serve immediately with extra glaze on the side.

2 lbs chicken drumsticks (about 12 pieces), patted dry

2 tbsp extra virgin olive oil (or yellow mustard as binder)

2 tbsp sweet smoked paprika

1 tbsp packed dark brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp finely ground black pepper

1 tsp kosher salt

1/2 tsp cayenne pepper (optional, for heat)

2 cups applewood chips, soaked in water for 30 minutes

Preheat your smoker to 225°F. If using a charcoal smoker, set up for indirect heat and add the soaked applewood chips to the coals for a sweet, fruity smoke.

In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne (if using) until evenly combined.

Pat the chicken drumsticks completely dry with paper towels—this helps the rub stick and ensures crispy skin. Brush each drumstick lightly with olive oil or mustard as a binder.

Generously coat each drumstick with the rub, pressing it into the skin on all sides. Let them rest at room temperature for 10 minutes while the smoker stabilizes.

Place the drumsticks directly on the smoker grate, spacing them apart for even smoke circulation. Close the lid and smoke for 2 hours, or until the internal temperature reaches 175°F when tested with a probe thermometer.

For crispier skin, increase the smoker temperature to 350°F during the last 10 minutes of cooking. Broil on high for 2-3 minutes if needed, but watch closely to avoid burning.

Remove the drumsticks from the smoker and let them rest uncovered for 5 minutes. This allows the juices to redistribute—don't skip it!

4 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness

2 tbsp rich extra virgin olive oil

1 tsp smoked paprika

1/2 tsp finely ground black pepper

1/2 tsp kosher salt

1/2 cup peach preserves (preferably with chunk)

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp honey (optional for extra sweetness)

Wood chips (apple or cherry) for smoking

Preheat smoker to 225°F. Soak 1 cup wood chips in water for 30 minutes (if charcoal smoker, add chips; if electric, follow manufacturer). Tip: Use fruit wood like apple or cherry for a milder smoke.

In a small bowl, mix smoked paprika, garlic powder, black pepper, and salt.

Pat chicken dry with paper towels. Brush both sides with olive oil, then rub with the spice mixture. Let sit at room temperature for 15 minutes to take the chill off.

In another bowl, whisk peach preserves, apple cider vinegar, Dijon mustard, and honey (if using) until smooth. Set aside for glazing.

Place seasoned chicken breasts directly on smoker grates. Smoke for 20 minutes.

After 20 minutes, brush a thick layer of peach glaze over each breast. Close smoker and continue smoking for 15-20 minutes, until internal temperature reaches 155°F (carryover cooking will bring it to 160°F). Tip: Avoid glazing too early—wait until the last 20 minutes to prevent burning.

Remove chicken from smoker, tent with foil, and rest for 5 minutes. Tip: Resting is crucial—it reabsorbs juices and ensures tender meat.

Serve with extra glaze on the side, drizzled over sliced chicken.

4 large skin-on chicken leg quarters

1/2 cup freshly squeezed lemon juice

zest of 2 lemons

3 cloves minced fresh garlic

1/4 cup rich extra virgin olive oil

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh oregano

1 teaspoon coarse sea salt

1 teaspoon freshly cracked black pepper

1 tablespoon honey (optional, for sweetness)

In a medium bowl, whisk together lemon juice, lemon zest, garlic, olive oil, rosemary, thyme, oregano, salt, and pepper to form the marinade. (Tip: Taste the marinade—it should be bright and punchy.)

Place chicken leg quarters in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage to coat every piece. Refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.

30 minutes before smoking, remove chicken from the fridge to let it come to room temperature. This ensures even cooking.

Preheat your smoker to 225°F using oak wood chunks. Oak adds a mild, citrus-friendly smokiness.

Remove chicken from the marinade and pat each piece dry with paper towels. (Tip: Dry skin = crispy skin. Don't skip this!) If using honey, brush a thin layer over the skin now.

Place chicken quarters skin-side up on the smoker grates. Close the lid and smoke until the internal temperature reaches 165°F in the thickest part of the thigh, about 1 hour 30 minutes. Use an instant-read thermometer to check.

For extra-crispy skin, increase smoker temperature to 375°F and cook for another 10–15 minutes, watching closely to avoid burning.

Transfer chicken to a cutting board and let rest for 10 minutes. (Tip: Resting locks in those juices.) Serve immediately or shred for tacos later.

1 cup full-fat plain Greek yogurt

2 tablespoons freshly squeezed lemon juice

2 tablespoons finely grated fresh ginger

4 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon ground turmeric

1 teaspoon garam masala

1/2 teaspoon cayenne pepper

1 teaspoon fine sea salt

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

1 large red onion, cut into 1-inch pieces

1 large bell pepper (any color), cut into 1-inch pieces

12 wooden skewers, soaked in water for 30 minutes

In a large bowl, whisk together Greek yogurt, lemon juice, ginger, garlic, cumin, smoked paprika, turmeric, garam masala, cayenne, and salt until smooth.

Add chicken chunks to the marinade and toss to coat completely. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

Soak wooden skewers in water for 30 minutes to prevent burning. While they soak, preheat your smoker or grill to 350°F (175°C) with a handful of soaked wood chips for smoke.

Thread marinated chicken onto skewers, alternating with pieces of onion and bell pepper. Leave a small gap between pieces for even cooking.

Place skewers on the smoker or grill grates. Smoke, covered, for 12-15 minutes, flipping once halfway, until chicken reaches an internal temperature of 165°F (74°C) and has a char in spots.

Remove from heat and let rest for 5 minutes. Serve hot with fresh mint chutney and warm naan.

2 cups shredded smoked chicken (from a store-bought or homemade smoked bird)

8 oz full-fat cream cheese, softened to room temperature

1/2 cup fiery buffalo sauce (like Frank's RedHot)

1/2 cup creamy ranch dressing (or blue cheese, if you prefer)

1 cup shredded sharp cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup finely chopped fresh green onions (plus extra for garnish)

Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish or a small skillet.

In a large bowl, beat the softened cream cheese with a hand mixer until smooth—this prevents lumps. Add the buffalo sauce and ranch dressing, then mix until fully combined.

Fold in the shredded smoked chicken, 3/4 cup of the cheddar, 1/4 cup of the mozzarella, and the green onions. Reserve the remaining cheeses for topping.

Spread the mixture evenly into the prepared dish. Sprinkle the remaining cheddar and mozzarella on top.

Bake for 18-22 minutes, until bubbly around the edges and the cheese is melted and lightly golden. For a browner top, switch to broil for the last 2 minutes, watching closely.

Let cool for 5 minutes—this helps it set without being runny. Garnish with extra green onions before serving.

2 cups shredded smoked chicken (about 2 breasts)

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 tablespoon fresh lime juice

1 large ripe mango, diced

1/2 cup finely diced red onion

1 jalapeño, seeded and minced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

Salt to taste

8 small corn tortillas (street taco size)

1/2 cup crumbled queso fresco

Lime wedges for serving

In a bowl, toss shredded smoked chicken with smoked paprika, cumin, garlic powder, and 1 tablespoon lime juice. Set aside for 5 minutes to marinate.

Make the mango salsa: combine diced mango, red onion, jalapeño, cilantro, 2 tablespoons lime juice, and a pinch of salt. Stir gently and set aside.

Warm tortillas: heat a dry cast-iron skillet over medium-high heat. Toast each tortilla for 30 seconds per side until lightly charred and pliable. Tip: stack them in a clean towel to keep warm.

In the same skillet, add the marinated chicken and cook for 2-3 minutes, stirring occasionally, until heated through. Avoid overcooking – just warm it up to preserve moisture.

Assemble tacos: place a generous spoonful of chicken in each tortilla, top with mango salsa and a sprinkle of queso fresco. Serve immediately with lime wedges. Tip: squeeze fresh lime over tacos just before eating for extra tang.

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large yellow onion, finely diced

1 green bell pepper, finely diced

2 celery ribs, finely diced

2 teaspoons smoked paprika

1 teaspoon dried thyme

2 bay leaves

1 teaspoon kosher salt (plus more to taste)

1/2 teaspoon finely ground black pepper

6 cups low-sodium chicken stock

3 cups shredded smoked chicken (from 1 medium smoked chicken)

12 ounces andouille sausage, sliced into 1/4-inch rounds

Optional: filé powder for serving

In a large Dutch oven, heat 1/2 cup vegetable oil over medium heat. Whisk in 1/2 cup all-purpose flour until smooth.

Cook the roux, whisking constantly, until it turns a deep mahogany brown — about 20–25 minutes. It should smell nutty and look like dark chocolate. Tip: If you see black specks, it's burnt; start over.

Add the diced onion, bell pepper, and celery (the holy trinity) to the roux. Stir and cook for 5 minutes until softened. Scrape up any browned bits.

Stir in minced garlic, 2 teaspoons smoked paprika, 1/2 teaspoon cayenne, 1 teaspoon dried thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 30 seconds until fragrant.

Slowly pour in 6 cups chicken stock, whisking constantly to avoid lumps. Bring to a boil, then reduce heat to a simmer.

Add the shredded smoked chicken and sliced andouille sausage. Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and flavorful. Tip: Skim off any excess fat that rises to the top.

Taste and adjust salt and pepper. Remove bay leaves. If using filé powder, stir in 1 teaspoon off the heat (do not boil after adding). Tip: Filé adds a subtle earthy thickening — skip if you prefer a cleaner broth.

8 large flour tortillas

2 cups shredded smoked chicken (warm or room temp)

1 cup shredded Monterey Jack cheese

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1/2 red onion, thinly sliced

1 jalapeño, seeded and minced (optional)

2 tbsp unsalted butter, softened

Salt and freshly ground black pepper to taste

1/2 tsp smoked paprika

Fresh cilantro, chopped for garnish

Sour cream and salsa for serving

In a small bowl, toss the shredded smoked chicken with a pinch of salt, pepper, and smoked paprika. This revives the smoky flavor.

Preheat a large nonstick skillet over medium heat. Add 1/2 tbsp butter; let it melt and sizzle. Tip: Butter adds color and crunch.

Place one tortilla in the skillet. Evenly sprinkle about 1/4 cup cheese blend over the tortilla, leaving a 1-inch border.

Layer the seasoned chicken, sliced peppers, onion, and jalapeño. Don't overpile—keep fillings below the cheese line.

Top with another 1/4 cup cheese, then place second tortilla. Press down with a spatula to seal.

Cook 2-3 minutes until bottom is golden. Carefully flip using a wide spatula. Tip: If it slides apart, cook a bit longer before flipping.

Cook second side 2-3 minutes, pressing down. The cheese should be fully melted and the tortilla crisp.

Transfer to cutting board; let rest 1 minute (keeps fillings from spilling). Cut into wedges.

Repeat with remaining ingredients, adding butter as needed.

Serve immediately with cilantro garnish, sour cream, and salsa.

2 boneless skinless chicken breasts (about 1 lb total)

1 tbsp kosher salt

1 tsp coarse black pepper

1 cup applewood chips, soaked in water for 30 minutes

1/2 cup full-fat mayonnaise

1 tbsp fresh lemon juice

1/4 tsp coarse black pepper

2 crisp celery stalks, finely diced

1/4 cup finely diced red onion

1/4 cup toasted almond slices (optional, for crunch)

4 soft brioche buns, split

4 large butter lettuce leaves

Season both sides of chicken breasts with 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Preheat smoker to 225°F. Drain soaked applewood chips and add to smoker according to manufacturer's instructions.

Place seasoned chicken on smoker grate. Smoke until internal temperature reaches 165°F, about 2 hours. Tip: Let chicken rest for 10 minutes before handling to keep it juicy.

Shred the rested chicken into bite-sized pieces using two forks.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper until smooth.

Add shredded chicken, diced celery, diced red onion, and toasted almonds (if using). Fold gently until evenly coated. Tip: For extra crunch, add the almonds right before serving. Avoid overmixing to keep the salad chunky.

Lightly toast brioche buns on a skillet or in a toaster until golden, about 1-2 minutes.

Place one lettuce leaf on each bun bottom. Top with a generous scoop of chicken salad (about 1/2 cup each). Close with bun top. Tip: For a flavor boost, spread a thin layer of Dijon mustard on the bun top.

4 pieces of naan-style flatbread

2 tablespoons extra virgin olive oil

1/2 cup smoky BBQ sauce

2 cups shredded smoked chicken

1/2 medium red onion, thinly sliced

1/4 cup fresh cilantro leaves

Preheat your oven to 400°F. Place a baking sheet or pizza stone inside to preheat as well—this guarantees a crispy bottom.

Brush each flatbread with extra virgin olive oil, focusing on the edges for a golden crust.

Spread a generous layer of smoky BBQ sauce over each flatbread, leaving a 1/2-inch border.

Top evenly with shredded smoked chicken and thinly sliced red onion. Don't overload—those toppings need room to crisp.

Carefully transfer the flatbreads to the preheated baking sheet. Bake for 10–12 minutes, until the edges are deep golden and the chicken is heated through.

Remove from oven and immediately scatter fresh cilantro leaves over the top. Let rest for 2 minutes before slicing—this keeps the toppings from sliding off.

12 oz dried fettuccine

1 tbsp sea salt (for pasta water)

2 cups shredded skinless smoked chicken (about 8 oz)

4 tbsp unsalted butter

1 ½ cups heavy cream

1 cup finely grated Parmesan cheese

½ tsp finely ground black pepper

¼ tsp freshly grated nutmeg

2 tbsp fresh parsley, chopped

Extra grated Parmesan for serving

Bring a large pot of water to a rolling boil. Add 1 tbsp sea salt. Drop in 12 oz fettuccine and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.

While pasta cooks, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute — don’t let it brown.

Pour in 1 ½ cups heavy cream, then whisk in 1 cup finely grated Parmesan, ½ tsp black pepper, and ¼ tsp nutmeg. Bring to a gentle simmer; cook 2-3 minutes until slightly thickened, stirring often.

Tip: For extra creamy sauce, grate your Parmesan from a block — pre-shredded won’t melt as smoothly.

Add the drained fettuccine to the skillet, tossing with tongs to coat. If sauce is too thick, splash in reserved pasta water, 1 tablespoon at a time, until silky.

Gently fold in 2 cups shredded smoked chicken and heat through for 1-2 minutes. Taste and adjust seasoning — a pinch more salt if needed.

Tip: Warm the shredded chicken briefly in a microwave before adding to keep everything piping hot.

Serve immediately, topped with 2 tbsp fresh parsley and extra Parmesan. For a crispy finish, broil the plated pasta for 2 minutes — watch closely!

1 medium yellow onion, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups low-sodium chicken broth

2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes

1 bay leaf

1 tsp dried thyme

2 cups sweet yellow corn kernels (fresh or frozen)

2 cups smoked chicken breast, shredded or diced

1 cup heavy cream

1 tsp kosher salt, plus more to taste

1/2 tsp finely ground black pepper, plus more to taste

In a large pot, melt 4 tbsp unsalted butter over medium heat. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes. (Tip: Do not brown the onion—just soften it for sweetness.)

Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Sprinkle 1/4 cup all-purpose flour over the onion mixture. Stir constantly for 2 minutes to cook off the raw flour taste.

Slowly pour in 4 cups low-sodium chicken broth while whisking to avoid lumps. Add 2 cups diced potatoes, 1 bay leaf, 1 tsp dried thyme, and 1 tsp smoked paprika. Stir to combine.

Bring the mixture to a boil, then reduce heat to low and simmer until potatoes are tender, about 15 minutes.

Stir in 2 cups sweet corn kernels and 2 cups diced smoked chicken. Cook for 5 minutes until heated through. (Tip: If using frozen corn, no need to thaw first.)

Reduce heat to low. Stir in 1 cup heavy cream. Simmer gently for 5 more minutes—do not boil or the cream may curdle.

Season with 1 tsp kosher salt and 1/2 tsp black pepper, then adjust to taste. Remove the bay leaf before serving.