Easy Smoked Chicken on Gas Grill: A Step-by-Step Guide

As a seasoned food blogger and a lover of all things grilled, I can confidently say that smoked chicken on gas grill is a gastronomic ...

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Calvin Lamb

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Smoked Chicken on Gas Grill Featured

As a seasoned food blogger and a lover of all things grilled, I can confidently say that smoked chicken on gas grill is a gastronomic delight that will have your taste buds dancing with joy. The rich smoky flavor infused into tender, juicy chicken creates a culinary experience that’s hard to resist. Whether you’re a grilling enthusiast or a novice looking to impress your guests at the next backyard barbecue, this dish is a must-try.

The Taste of Smoked Chicken on Gas Grill

The secret behind the allure of smoked chicken lies in the way it absorbs the smoky goodness from the grill while retaining its natural juiciness. The combination of the caramelized exterior and the tender, moist interior creates a harmonious balance that elevates the taste to new heights. The infused smokiness adds a delightful depth to the chicken, making every bite a memorable one.

Recommended Cooking Equipment and Usage

To achieve the perfect smoked chicken on a gas grill, you’ll need a few essential pieces of equipment. The star of the show is, of course, your gas grill. Ensure it’s equipped with a lid to trap the smoke and control the heat effectively. Additionally, you’ll need:

  1. Quality Smoking Wood: Choose hardwood chips or chunks for the best results. Popular options include hickory, applewood, cherry, or mesquite, each adding a unique flavor profile.
  2. Meat Thermometer: To ensure your chicken reaches the ideal internal temperature and avoid undercooking or overcooking.
  3. Aluminum Foil: Useful for creating smoke packets and preventing direct exposure to high heat.

The Comprehensive Smoked Chicken Recipe

Yield: 6

Smoked Chicken Recipe

smoked chicken on gas grill

The Comprehensive Smoked Chicken Recipe" instantly evokes memories of summer cookouts. The rich aroma of chicken crisping on a gas grill, infused with smoky flavors from hickory or applewood, is undeniably tantalizing. Using a gas grill for smoking not only simplifies the process but also ensures a perfectly tender and flavorful result every time.

Prep Time 15 minutes
Cook Time 2 hours
Additional Time 30 minutes
Total Time 2 hours 45 minutes


  • 1 whole chicken (approximately 4-5 pounds)
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Smoking wood chips (hickory or applewood recommended)


  1. Preheat the Gas Grill: Preheat your gas grill to around 225°F (107°C). For a two-burner grill, light only one side and leave the other side off to create indirect heat. For a three-burner grill, light the two outer burners and leave the center one off.
  2. Prepare the Chicken: Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, ensuring even coverage.
  3. Create the Dry Rub: In a bowl, mix the paprika, garlic powder, onion powder, dried thyme, dried rosemary, brown sugar, salt, and black pepper to create the dry rub. Generously apply the dry rub to the entire chicken, including under the skin for maximum flavor.
  4. Soak the Wood Chips: Soak the wood chips in water for about 30 minutes to prevent them from burning too quickly.
  5. Prepare the Gas Grill for Smoking: Drain the soaked wood chips and place them in a smoker box or wrap them in aluminum foil, poking a few holes to allow the smoke to escape. Place the smoker box or foil packet directly over the lit burner on your gas grill.
  6. Place the Chicken on the Grill: Place the chicken on the unlit side of the grill, opposite the smoker box or foil packet. Close the lid to trap the smoke.
  7. Monitor the Temperature: Insert a meat thermometer into the thickest part of the chicken without touching the bone. Smoke the chicken until the internal temperature reaches 165°F (74°C). This typically takes about 2 hours, depending on the size of the chicken.
  8. Rest and Serve: Once the chicken reaches the desired temperature, remove it from the grill and let it rest for about 10 minutes before carving. Serve the smoked chicken with your favorite side dishes.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 400Total Fat: 16gSodium: 860mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 35g

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Serving Suggestions and Suitable Side Dishes

Pair your mouthwatering smoked chicken with a variety of delectable side dishes. Here are some suggestions to elevate your culinary experience:

  1. Grilled Vegetables: Lightly coat your favorite vegetables with olive oil, season with salt and pepper, and grill them alongside the chicken. The smoky flavor will enhance their natural sweetness.
  2. Corn on the Cob: Grill fresh corn on the cob with a brushing of melted butter and a sprinkle of smoked paprika for a delightful accompaniment.
  3. Smoky Potato Salad: Prepare a classic potato salad, but add a dash of smoked paprika or some crumbled smoked bacon for a smoky twist.
  4. Fresh Salad: A refreshing green salad with a zesty vinaigrette is an excellent way to balance the richness of the smoked chicken.
  5. Garlic Bread: Grilled garlic bread makes for a delectable side dish, perfect for sopping up any leftover juices.

Useful Tips for Perfectly Smoked Chicken

  • Brine the Chicken: Consider brining the chicken for a few hours before smoking. Brining helps the meat retain moisture, resulting in a juicier end product.
  • Control the Temperature: Maintain a steady temperature throughout the smoking process. Fluctuating temperatures can lead to unevenly cooked chicken.
  • Avoid Lifting the Lid Frequently: Every time you lift the lid, you release heat and smoke, which can lengthen the cooking time and affect the flavor.

Common Mistakes to Avoid

  • Overusing Wood Chips: Too much smoke can overpower the chicken’s flavor, so use wood chips in moderation.
  • Cooking at High Temperatures: Smoking chicken at high temperatures can lead to dry and tough meat. Keep the grill temperature low and slow for the best results.


Smoked chicken on a gas grill is a culinary adventure that every grilling enthusiast should embark upon. The delightful smokiness combined with tender and juicy chicken will leave a lasting impression on your palate.

Armed with the right equipment, the comprehensive recipe, and useful tips, you’re now ready to impress your family and friends with this mouthwatering delicacy. So fire up that gas grill, embrace the art of smoking, and savor the delicious flavors of perfectly smoked chicken!

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Can I use a charcoal grill instead of a gas grill?

While a charcoal grill can also be used for smoking chicken, a gas grill offers better temperature control, making it easier to maintain the low and steady heat required for smoking.

How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature of the thickest part of the chicken. It should read 165°F (74°C) when the chicken is fully cooked.

What’s the best way to store leftover smoked chicken?

Store leftover smoked chicken in an airtight container in the refrigerator for up to 3-4 days. To retain its moisture, consider placing a damp paper towel in the container.

Can I smoke chicken pieces instead of a whole chicken?

Absolutely! You can smoke chicken thighs, drumsticks, wings, or breasts. Adjust the cooking time accordingly based on the size of the chicken pieces.

Is it necessary to brine the chicken before smoking?

While not mandatory, brining adds flavor and moisture to the chicken, making it an excellent step for even juicier results.

Is it necessary to brine the chicken before smoking?

While not mandatory, brining adds flavor and moisture to the chicken, making it an excellent step for even juicier results.

Can I use fruitwood for smoking chicken?

Yes, fruitwoods like applewood or cherry add a sweet and mild flavor that complements the chicken wonderfully.

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