Mesquite smoked chicken will turn your bland, boring whole chicken dinner into a tender chicken dinner that’s packed with flavor. The secret lies in flavorful dry rub and the mesquite wood chips.
What could be better than to follow a post about eggs with a post about chicken?
A few weeks back, Mother Nature teased us with a run of amazing weather. Beautifully sunny days topping in the mid 70’s, which for my neck of the woods is a gift that I don’t take without thanks. However, it has a down side, because now I want to be outside all of the time. And the feeling just hasn’t been mutual between the good old misses and I.
I’m ready for grills, charcoal, propane, wood chips, fire pits, and hanging outside with good company and cold drinks. Is that too much to ask? Remind me of this in a a couple of months, when it’s 101 degrees for weeks on end and there’s enough humidity to frizz everyone’s hair.
But for now, I’m sneaking out between rain clouds and cold temps cure my desire for grilled meals.
This mesquite smoked chicken was the first to be made.
I named my chicken Jacob. We bonded with a simple rub down before I placed him in the smoker for a few hours, and then I devoured him.
He was a good chicken. He will be missed.. until I light the smoker again and a whiff of hickory makes Jacob a distant memory.
I love smoking meat. There is something about that smell that gets me excited to be outside. Here are some more ideas to try now that your smoker is all warmed up!
Braggin’ Rights Smoked Brisket
Smoked Beef Ribs
Smoked Pulled Pork
If you’ve tried my Simple Mesquite Smoked Chicken recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Simple Mesquite Smoked Chicken
AmericanIngredients
- 4 lb chicken - rinsed and patted dry
- 2 tbsp olive oil
- 1 package McCormick Grill Mates Mesquite Marinade
Instructions
- Soak wood chips of choice for 6 to 12 hours. Heat your smoker to 225 degrees.
- Prep the chicken by rubbing olive oil all over.
- Place your Mesquite Marinade in a small glass and with a spoon sprinkle generous portions all over the chicken using your other hand to rub under the skin, in the cavity, between the wings and thighs, and top and bottom of the chicken.
- Wrap in plastic wrap and let marinate for 1 hour to over night.
- Place in smoker for 4 hours or until juices run clear and chicken is cooked through.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Mesquite smoked chicken is delicious and juicy. The best part is the leftovers. Pull any leftover meat from the bones and use it in anything else. Every time you open your leftover container, you will catch the wonderful, smoky aroma.
claudia lamascolo/aka pegasuslegend says
Just seeing the word spring then grill gets me feeling good about today, lovely post!
claudia lamascolo/aka pegasuslegend says
Just seeing the word spring then grill gets me feeling good about today, lovely post!
RavieNomNoms says
Jacob looks awesome! I am so ready for the grill and cold drinks too! Just this past weekend I fired up the grill for some burgers, I couldn’t resist!
Carolyn Jung says
Wow, look at the magnificent skin on that bird. My fave part, too — all crisp and crackling. Yum!
Fresh and Foodie says
This is awesome! I have yet to use my grill this year, but I’m dying for the weather to warm up so I can dig it out. I’m not sure how much longer I can wait!
The Kitchen Noob says
Mmmm, mesquite is so good…well just about any bbq really. It’s hilarious that you named your chicken!
Jennifurla says
wowzer, this looks insanley good.
Mary at n00bcakes says
If only i had a smoker. ;_; I have a chicken in the freezer that would love to be cooked like this (it told me)!
Kate@Diethood.com says
Oh goodness, Kita, Jacob looks amazing!! I hope he enjoyed that rub! 🙂 Beautiful job, as always… delicious meal, I’m sure!
weather was in the 70’s?? We got up to 56 and I thought about having a beach party!
Suzanne says
Just lovely my dear! I bet it tasted smoky good. My hubby is the smoker here and it does it pretty well like your chicken turned out. Great job.
Jacob says
Why oh why didn’t you brine me first, Kita?
I would have been so much more juicy and flavorful…
Jacob loves you.
Yomamma says
Bs. No chicken has crisp skin at 225
Kita says
Cool story, bro. I don’t recall mentioning crispy skin at all on this one.