A flavorful smoked chicken recipe with a tangy marinade and a smoky finish.
Rinse the chicken under cold water and pat it dry with paper towels.
Ensure the chicken is completely dry to help the marinade adhere better.
In a mixing bowl, combine the soy sauce, Italian salad dressing, garlic powder, and smoked paprika.
Mix the marinade thoroughly to evenly distribute the flavors.
Using an injector, inject the marinade into the chicken breasts, thighs, and legs.
Injecting the marinade ensures the flavors penetrate deep into the meat.
Rub the barbecue seasoning evenly over the chicken's surface.
Massage the seasoning gently to help it stick to the chicken.
Place the chicken in a sealable plastic bag and pour the remaining marinade over it. Seal the bag and refrigerate for at least 8 hours.
Marinating overnight yields the best flavor.
Preheat your smoker to 250°F and prepare it with hickory chips.
Soak the wood chips in water for 30 minutes before using to prevent them from burning too quickly.
Remove the chicken from the marinade and place it in the smoker. Smoke for approximately 4 hours, misting with apple juice every 30 minutes.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Once cooked, remove the chicken from the smoker and let it rest for 10 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
