Herb Butter Smoked Chicken
Herb Butter Smoked Chicken is one of the most flavorful and delicious meals you can make on the grill! We brined a whole chicken and then rubbed it down with garlic and herb butter then grilled it to perfection! Great for a weeknight dinner or to make ahead for meal prep.
Once we figured out how to brine and smoke a whole chicken, I have not bought another rotisserie chicken from the deli.
It’s so simple to smoke whole chickens on the grill and we love to do them two at a time. The chicken turns out tender, juicy and so flavorful. The leftovers can be used for so many dishes including this easy bombay chicken salad for a quick meal.
How to Grill Herb Butter Smoked Chicken
- Add about 4 quarts of warm water to a deep pan. Stir in kosher salt, sliced garlic cloves, peppercorns and about 1/2 of a lemon.
- Place chicken in brine and refrigerate for 1 hour or up to 3 hours.
- Drain well and pat dry with paper towels, inside and out.
- Prepare a grill fire to about 300° with oak, hickory or pecan for smoke flavor. We used oak this time.
- Mix herb butter together by combining softened butter, dijon mustard, minced garlic, rosemary, brown sugar and salt.
- Carefully separate the skin from the breast and rub about 1 tablespoon of butter mixture under the skin. Rub another tablespoon into the cavity.
- Melt the herb butter in the microwave for about 20 seconds. Brush all over outside of the chicken.
- Tie the legs together with butcher twine.
- Place chicken over indirect fire and close the grill lid.
- Cook for about an hour to hour and a half until internal temperature reaches 165°near the thickest part of the the thigh but not touching the bone.
- Let chicken rest for 10 minutes before carving.
We served this herb butter smoked chicken with a simple Rice Pilaf and a green salad. We had a bit leftover and made chicken salads out of them the next day and it was just as delicious.
Why Smoke a Whole Chicken?
This is my absolute favorite way to cook whole chickens. It is seriously just as easy to cook two as it is one. You have the fire built and there’s plenty of room on the grill for two.
It is a great way to meal prep for the week. There’s limitless recipes you can make with a whole chicken so it won’t seem like you are eating leftovers. Just think of it the same way you would a rotisserie chicken from the store – just way more delicious!
Whole chickens make a budget friendly dinner. I find them on sale regularly and buy a couple at a time to have in the freezer. I usually thaw them in the refrigerator for a day or two before we plan to grill.
You might also like this Grilled Italian Chicken made with boneless, skinless chicken breasts that are stuffed with bacon!
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Tips for Smoking Chicken:
- Brining the chicken makes a huge difference in keeping the chicken tender and juicy while grilling. It’s worth the extra step, even if it’s just for an hour. I find that going longer than 4 hours makes the chicken a little salty.
- Pat the chicken as dry as you can so that the herb butter will adhere to the chicken before grilling.
- Use a digital thermometer to test the internal temperature so that you can be sure your chicken is thoroughly cooked but not over cooked and dry.
- Save your chicken carcass to make homemade stock. It’s so simple and is easy to store in the freezer, plus it’s great for stretching your grocery budget!
How to Store and Reheat:
- If you are making an extra chicken or have leftovers, place chicken on a pie plate or small baking pan and wrap tight with plastic wrap.
- You can also remove all of the meat from the bones and store in an airtight container for up to 4 days.
Must try grilled chicken recipes for any night of the week. Family favorite dinner ideas that you can make on your back yard grill. Tender and juicy whole chicken breasts that are slathered in homemade barbecue sauce. A fantastic meal for any day of the week. If you are a mustard fan, you must give this easy recipe a try. Delicious homemade mustard bbq sauce slathered over boneless chicken breasts that are grilled to perfection. Take taco night to the next level with grilled chicken and vegetables mixed with fajita seasonings served with your favorite salad toppings and a delicious homemade dressing. A flavorful and delicious chicken dinner with grilled vegetables. So simple to make the whole meal on the grill and the entire family will love it. This Grilled Coca-Cola Chicken is a family favorite! So quick and easy and the flavor combination is out of this world delicious!Must Try Grilled Chicken Recipes
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Herb Butter Smoked Chicken
Ingredients
- 1 whole chicken
for the brine:
- 4 quarts warm water
- 1 cup kosher salt
- 1 tablespoon peppercorns
- 1/2 lemon cut into chunks
- 2 garlic cloves sliced
for the herb butter:
- 1/4 cup softened butter
- 2 teaspoons dijon mustard
- 2 teaspoons fresh rosemary minced
- 1 teaspoon fresh garlic minced
- 1 teaspoon brown sugar
- 1/4 teaspoon kosher salt
Instructions
- Mix brine by combining warm water, salt, peppercorns, garlic and lemons.
Submerge chicken in water. Cover and refrigerate 1 - 3 hours. - Drain chicken well and pat completely dry with paper towels on the inside and out.
- Prepare a grill fire to 300° with oak, hickory or pecan for smoke flavor.
- Mix herb butter together by combining softened butter, dijon mustard, rosemary, garlic and salt.
- Carefully rub about a tablespoon of herb butter under the skin and over the breast. Rub a tablespoon up into the cavity.
- Melt the remaining herb butter and brush all over chicken skin.
- Place chicken over indirect fire and close the grill lid.
- Cook for 1 to 1 1/2 hours until internal temperature reaches 165° near the thickest part of the thigh but not touching the bone.
- Allow chicken to rest 10 minutes before slicing.
Try the dry brine method also. Liberally sprinkle Kosher Salt all over the bird and under the skin. I put the bird in the fridge all night and the next day I rinse off the bird. Pat dry, coat the chicken with a light coat of Olive Oil so your favored spices will stick. Set aside and let the chicken reach room temp…I personally spatchcock my chicken, put on smoker skin side up. I’ve never tried the above recipe but I am sure it’s good.
Hi Ed,
As I was brining this chicken I remembered your suggestion. I have to try dry brining. Thanks for the tips.
~ Milisa
Time to cook is incorrect. Three hours in on a Traeger smoker and chicken is at 135 degrees.
Hi Jessica,
Total cooking time will vary due to the size of the chicken and the smoker you are using. I always use the cooking time we experience along with using a digital thermometer to cook until 165° for chickens.
~ Milisa