Smokin’ Hot: The Ultimate Guide to Smoking Chicken on Your Gas Grill

Ever stared at your gas grill and thought, “Man, I wish I could make that smoky mouthwatering chicken without spending hundreds on a fancy smoker”? Well good news – you absolutely can! I’ve spent years perfecting the art of smoking chicken on a regular gas grill, and I’m here to share all my secrets with you.

Whether you’re a backyard BBQ enthusiast or just someone who loves the rich, smoky flavor of properly smoked chicken, this guide will walk you through everything you need to know. No specialized equipment required – just your trusty gas grill and a little know-how!

Why Smoke Chicken on a Gas Grill?

Before we dive into the how-to, let’s talk about why you’d want to smoke chicken on your gas grill:

• Convenience: Most homes already have a gas grill, so no need to buy extra equipment
• Temperature Control: Gas grills offer precise temperature control
• Versatility: You can use your grill for smoking, grilling, roasting, and more
• Amazing Flavor: That smoky goodness without the hassle of a dedicated smoker
• Impress Your Guests: Nothing says “BBQ master” like perfectly smoked chicken!

What You’ll Need

Let’s gather our supplies before we start:

• Gas Grill: Your standard propane grill will work perfectly
• Wood Chips: Hickory, apple, cherry, or mesquite (more on this later)
• Smoker Box or Aluminum Foil: To hold your wood chips
• Meat Thermometer: Essential for checking doneness
• Chicken: Whole chicken, thighs, breasts – your choice!
• Seasonings/Marinade: Your favorite rub or marinade
• Optional: Spray bottle with apple juice or water for moisture

Choosing the Right Chicken

The foundation of great smoked chicken starts with… well, the chicken! Here’s what to consider

• Whole Chicken: Takes longer (3-4 hours) but offers a mix of white and dark meat
• Chicken Thighs: Dark meat stays juicier and absorbs smoke flavor better (2-3 hours)
• Chicken Breasts: Leaner option but requires extra care to prevent drying out (1.5-2 hours)
• Bone-in vs. Boneless: Bone-in cuts typically have more flavor and stay juicier

Pro tip: When possible, go for organic or free-range chicken for superior taste!

Preparing Your Chicken

Brining: The Secret Weapon

I cannot stress this enough – brining your chicken before smoking makes a HUGE difference! Here’s a simple brine recipe

• 1 gallon cold water
• 1/2 cup kosher salt
• 1/4 cup sugar
• Optional: garlic cloves, peppercorns, bay leaves

Submerge your chicken in the brine for at least 4 hours (or overnight) in the refrigerator. This step helps the meat retain moisture during the smoking process.

Marinade Alternative

If you’re short on time, a good marinade can work wonders too:

• 1 cup olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons garlic powder
• Your choice of herbs (rosemary, thyme, etc.)
• Salt and pepper to taste

Let the chicken marinate for at least 1 hour, but overnight is better for maximum flavor.

Dry Rub Option

If you prefer a dry rub approach, try this simple mix:

• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne (adjust to taste)

Pat the chicken dry before applying the rub liberally all over.

Setting Up Your Gas Grill for Smoking

This is where the magic happens! Converting your gas grill into a smoker is easier than you might think:

Method 1: Wood Chips in Foil Pouch

1. Soak your chosen wood chips in water for at least 30 minutes
2. Drain excess water
3. Place about 1-2 cups of chips on a large piece of heavy-duty aluminum foil
4. Fold the foil over to create a packet
5. Poke several holes in the top of the packet to allow smoke to escape
6. Place directly on the burner covers over the lit burner(s)

Method 2: Using a Smoker Box

1. Soak wood chips as above
2. Fill your smoker box with the chips
3. Place the box directly on the burner covers
4. Cast iron smoker boxes work best as they retain heat well

Method 3: Pellet Smoker Tube

1. Fill the tube with wood pellets
2. Light one end with a torch until a flame appears
3. Blow out the flame and let it smolder
4. Place on the cool side of your grill

The Smoking Process

Now it’s time to get smoking! Here’s the step-by-step process:

1. Preheat your grill: Turn on one side of your grill (or one burner for smaller grills) to medium heat
2. Create indirect heat zones: Leave the other side/burners off – this is where your chicken will go
3. Add your wood chips: Place your foil packet or smoker box over the lit burner
4. Wait for smoke: Give it about 10-15 minutes until you see steady smoke
5. Target temperature: Adjust burners to achieve 225-250°F (107-121°C) inside the grill
6. Add the chicken: Place it on the unlit side of the grill, away from direct heat
7. Close the lid: Keep it closed as much as possible to maintain temperature and smoke
8. Monitor temperature: Use a thermometer to check both grill and meat temperatures
9. Add more wood chips: Replace with fresh chips every 30-45 minutes as needed

Cooking Times and Temperatures

Smoking is all about patience and temperature control. Here’s a handy guide:

Remember, these are just guidelines! Always use your meat thermometer to check for doneness. Check the thickest part of the meat, and for whole chickens, check both the breast and thigh.

Wood Chip Selection Guide

The type of wood you choose will significantly impact the flavor profile:

• Apple: Mild and slightly sweet – perfect for chicken
• Hickory: Classic smoky flavor, stronger than apple
• Mesquite: Bold and earthy flavor
• Cherry: Mild and fruity
• Mix and match: Try combining woods for unique flavor profiles!

Tips for Perfect Smoked Chicken

After years of trial and error, I’ve learned a few tricks:

Moisture Management

• Spray bottle: Occasionally mist the chicken with apple juice or water
• Water pan: Place a small aluminum pan with water on the grill for added humidity
• Basting: Consider basting with a thin layer of your favorite sauce every 30 minutes

Temperature Control

• Avoid opening the lid: Every peek loses heat and smoke
• Use a good thermometer: Digital ones with remote probes are best
• Create a consistent environment: Adjust burners as needed to maintain 225-250°F

Crispy Skin Technique

Want crispy skin? Here’s my secret:

1. Smoke the chicken at 225-250°F until it’s almost done
2. During the last 15-20 minutes, increase the heat to 350°F (177°C)
3. Watch carefully to prevent burning
4. This final blast of heat will crisp up the skin beautifully

Rest Before Serving

This step is CRUCIAL but often overlooked:

• Let the smoked chicken rest for at least 15 minutes before carving
• Cover loosely with foil (but not too tight or you’ll lose that crispy skin)
• This allows juices to redistribute throughout the meat

Troubleshooting Common Issues

Even experienced smokers run into problems sometimes:

Not Enough Smoke Flavor?

• Use more wood chips
• Try a stronger wood like hickory or mesquite
• Make sure your foil packet has enough holes
• Check that your grill isn’t leaking smoke through gaps

Chicken Too Dry?

• Did you brine or marinate? If not, start there next time
• Your grill may be running too hot
• You might have overcooked the chicken
• Try using a water pan for added moisture

Uneven Cooking?

• Rotate the chicken halfway through cooking
• Check for hot spots on your grill
• Use a two-zone heating setup
• Consider spatchcocking (butterflying) a whole chicken for more even cooking

A Perfect Smoked Chicken Recipe

Now that you know the techniques, here’s a complete recipe to pull it all together:

Applewood Smoked Chicken

Ingredients:

• 1 whole chicken (approximately 3-4 lbs)
• 2 tablespoons olive oil
• Your favorite dry rub
• Apple wood chips

Instructions:

1. Brine the chicken for 4-6 hours in the refrigerator
2. Remove from brine, pat dry with paper towels
3. Rub with olive oil, then generously coat with your dry rub
4. Prepare your gas grill for smoking using the methods described earlier
5. Maintain a temperature of 225-250°F
6. Smoke the chicken for 3-4 hours or until internal temperature reaches 165°F
7. For crispy skin, increase heat to 350°F for the final 15 minutes
8. Remove chicken from grill and let rest for 15 minutes
9. Carve and serve!

Final Thoughts

Smoking chicken on a gas grill doesn’t require fancy equipment or years of experience – just a bit of knowledge and patience. The results are absolutely worth it! There’s something incredibly satisfying about serving up perfectly smoked chicken that you made yourself on the same grill you use for burgers and hot dogs.

Got questions or your own smoking tips? Leave a comment below – I’d love to hear about your smoking adventures!

Happy grilling, friends!

Whether or not you wrap chicken in foil while smoking is a matter of preference, but generally it’s not recommended for maximizing smoke flavor. Wrapping chicken in foil can trap moisture, potentially leading to a less crispy skin and hindering the smoke penetration.