Smoked Herbed Chicken


  • 1 (4 pound) whole chicken
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fresh chives, finely chopped


  1. Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
  2. Place three tablespoons of butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken.
  3. Slow cook chicken with 2 ounces of hickory for 3-4 hours or until juices run clear when poked with a fork.

We recommend smoking poulty to an internal temperature of 170°F.

If you prefer the skin crisp you can undercook any chicken recipe to finish on the grill.


Recipe adapted from