18 Delicious Smoked Chicken Recipes for Every Occasion

Ready to elevate your smoked chicken game? Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or cozy comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Smoked Chicken Recipes that promise to bring smoky, savory goodness to your table for every occasion. Let’s fire up the smoker and get cooking—your next favorite dish awaits!

Classic Smoked Whole Chicken

There’s something undeniably special about the deep, smoky flavor of a whole chicken cooked low and slow. This Classic Smoked Whole Chicken recipe is your ticket to a mouthwatering meal that’s sure to impress.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (optional for heat)

Instructions

1. Preheat your smoker to 225°F. Use your favorite wood chips for flavor—hickory or applewood are great choices for chicken.
2. Pat the chicken dry with paper towels. Rub the olive oil all over the chicken, ensuring it’s fully coated.
3. In a small bowl, mix together 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1 teaspoon cayenne pepper (if using). Generously season the chicken with this spice blend, covering all sides.
4. Place the chicken breast-side up in the smoker. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
5. Remove the chicken from the smoker and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this recipe lies in the perfect balance of smoky depth and the crispy, spice-crusted skin that forms during the slow smoking process. It’s a showstopper that requires minimal effort for maximum flavor.

Tip: For an extra layer of flavor, spatchcock the chicken by removing the backbone and pressing it flat before smoking. This technique reduces cooking time and ensures even smoke penetration.

Smoked Chicken Wings with BBQ Sauce

Get ready to elevate your wing game with these irresistibly smoky and saucy smoked chicken wings, perfect for your next backyard bash or cozy night in.

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup BBQ sauce (your favorite brand)

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, toss the chicken wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
2. Place the wings on the smoker rack, ensuring they’re not touching. Smoke for 2 hours, or until the internal temperature reaches 165°F.
3. Transfer the wings to a large bowl and toss with 1 cup BBQ sauce until fully coated. For extra crispiness, you can grill the sauced wings for 2-3 minutes per side over medium heat before serving.

The slow smoking process infuses these wings with a deep, woody flavor that pairs perfectly with the tangy sweetness of BBQ sauce, creating a mouthwatering contrast that’s hard to resist.

Tip: For an extra layer of flavor, try adding a few wood chips like hickory or applewood to your smoker.

Smoked Chicken Thighs with Honey Glaze

Get ready to elevate your BBQ game with these Smoked Chicken Thighs drizzled with a sweet and sticky honey glaze—perfect for those who love a touch of sweetness with their smoky flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, rub the chicken thighs with olive oil, then season evenly with salt, black pepper, garlic powder, and smoked paprika.
2. Place the chicken thighs on the smoker grate, skin side up. Smoke for 2 hours, or until the internal temperature reaches 165°F.
3. In a small saucepan over medium heat, combine honey, apple cider vinegar, and soy sauce. Bring to a simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
4. Brush the honey glaze over the smoked chicken thighs during the last 10 minutes of cooking. Serve immediately, with extra glaze on the side for dipping.

The magic of this recipe lies in the perfect balance between the deep smokiness of the chicken and the bright, sweet tang of the honey glaze—a combo that’s sure to impress at any backyard gathering.

Tip: For an extra layer of flavor, try adding a pinch of cayenne pepper to the honey glaze.

Smoked Chicken Breast with Herb Rub

Smoked chicken breast gets a flavorful upgrade with this herb rub, perfect for adding a touch of gourmet to your weeknight dinners.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the chicken breasts dry with paper towels.
2. In a small bowl, mix together 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp smoked paprika to create the herb rub.
3. Coat the chicken breasts evenly with the herb rub, ensuring all sides are covered.
4. Place the chicken in the smoker and cook for about 1.5 hours, or until the internal temperature reaches 165°F.
5. Remove the chicken from the smoker and let it rest for 5 minutes before slicing.

The slow smoking process infuses the chicken with a deep, woodsy flavor, while the herb rub adds a fragrant crust that’s irresistibly savory.

Tip: For an extra layer of flavor, try adding a small handful of applewood chips to your smoker.

Smoked Chicken Legs with Spicy Marinade

Get ready to elevate your BBQ game with these Smoked Chicken Legs, slathered in a spicy marinade that packs a punch and leaves everyone asking for seconds.

Ingredients

• 6 chicken legs
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Add the chicken legs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your smoker to 225°F. Remove the chicken legs from the marinade, letting any excess drip off, and place them on the smoker rack.
4. Smoke the chicken legs for about 2 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Let the chicken legs rest for 5 minutes before serving to allow the juices to redistribute.

The slow smoking process infuses the chicken with a deep, woody flavor, while the spicy marinade adds a kick that’s perfectly balanced by the sweetness of the honey.

Tip: For an extra smoky flavor, try adding a handful of soaked wood chips to your smoker halfway through the cooking process.

Smoked Chicken Salad with Avocado

This Smoked Chicken Salad with Avocado is a creamy, dreamy dish that brings a smoky depth to your lunch routine, perfect for those days when you crave something both hearty and fresh.

Ingredients

• 2 cups smoked chicken, shredded
• 1 large avocado, diced
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp red onion, finely chopped
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine the shredded smoked chicken, diced avocado, and red onion.
2. In a small bowl, whisk together the mayonnaise, lime juice, smoked paprika, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
4. Fold in the chopped cilantro just before serving to keep its flavor vibrant.

The magic of this salad lies in the smoky chicken paired with the creamy avocado, creating a texture and flavor combo that’s irresistibly satisfying.

Tip: For an extra crunch, serve this salad on a bed of lettuce or with a side of crispy tortilla chips.

Smoked Chicken and Corn Chowder

Warm up your kitchen with this hearty Smoked Chicken and Corn Chowder, a comforting bowl that combines smoky flavors with sweet corn in every spoonful.

Ingredients

• 2 cups smoked chicken, shredded
• 4 cups fresh corn kernels (about 6 ears)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat olive oil and butter over medium heat. Add onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Stir in smoked chicken and corn, cooking for another 3 minutes to blend the flavors.
3. Pour in chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Add heavy cream, smoked paprika, salt, and black pepper. Simmer for an additional 10 minutes, stirring occasionally.
5. Garnish with fresh parsley before serving.

The smoked chicken adds a deep, woodsy flavor that pairs beautifully with the sweetness of fresh corn, making this chowder a standout dish for any gathering.

Tip: For an extra smoky flavor, try grilling the corn before cutting the kernels off the cob.

Smoked Chicken Tacos with Lime Crema

These Smoked Chicken Tacos with Lime Crema bring a smoky depth and zesty freshness to your taco night, perfect for shaking up your usual routine.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1/2 cup thinly sliced red cabbage

Instructions

1. Preheat your smoker to 225°F. Toss the chicken thighs with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Place the chicken in the smoker and cook for about 1.5 hours, or until the internal temperature reaches 165°F.
3. While the chicken smokes, mix the sour cream and lime juice in a small bowl to make the lime crema. Set aside.
4. Once the chicken is done, let it rest for 5 minutes, then shred it with two forks.
5. Warm the tortillas on a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing shredded chicken on each tortilla, then top with lime crema, cilantro, avocado slices, and red cabbage.

The magic of these tacos lies in the contrast between the smoky chicken and the bright lime crema, creating a flavor that’s both rich and refreshing.

Tip: For an extra smoky flavor, add a small piece of hickory or apple wood to your smoker when cooking the chicken.

Smoked Chicken Pizza with Smoked Gouda

Get ready to elevate your pizza night with this Smoked Chicken Pizza with Smoked Gouda, a dish that combines smoky flavors with creamy cheese for an unforgettable taste.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup barbecue sauce
• 2 cups smoked chicken, shredded
• 1 1/2 cups smoked Gouda cheese, shredded
• 1/2 red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F. Lightly grease a baking sheet with olive oil and stretch the pizza dough to fit the sheet.
2. Spread the barbecue sauce evenly over the dough, leaving a small border for the crust.
3. Top the sauce with shredded smoked chicken, followed by the smoked Gouda cheese and thinly sliced red onion.
4. Sprinkle the smoked paprika and garlic powder evenly over the pizza.
5. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let it cool for a couple of minutes. Garnish with fresh cilantro before slicing and serving.

The combination of smoky chicken and creamy Gouda creates a depth of flavor that’s both rich and satisfying, making this pizza a standout dish for any gathering.

Tip: For an extra smoky flavor, try grilling the pizza for the last few minutes of cooking.

Smoked Chicken and Wild Rice Soup

Warm up your kitchen with this hearty Smoked Chicken and Wild Rice Soup, a comforting bowl that’s packed with flavor and perfect for any night of the week.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 6 cups chicken broth
• 1 cup wild rice
• 2 cups smoked chicken, shredded
• 1 cup half-and-half
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in 3 cloves minced garlic, 1 tsp dried thyme, and 1 tsp smoked paprika, cooking for another minute until fragrant.
3. Pour in 6 cups chicken broth and bring to a boil. Add 1 cup wild rice, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
4. Stir in the smoked chicken and 1 cup half-and-half. Simmer for an additional 5 minutes. Season with salt and pepper to taste.

The smoky depth of the chicken paired with the nutty wild rice creates a soup that’s both rustic and refined, making it a standout dish for any gathering.

Tip: For an extra smoky flavor, try using homemade smoked chicken or adding a dash of liquid smoke to the broth.

Smoked Chicken Quesadillas with Jalapenos

These Smoked Chicken Quesadillas with Jalapenos bring a smoky depth and a spicy kick to your weeknight dinner rotation, perfect for those who love a little heat.

Ingredients

• 2 cups smoked chicken, shredded
• 4 large flour tortillas
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 2 jalapenos, thinly sliced
• 1/4 cup red onion, finely diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp olive oil.
2. Place one tortilla in the skillet, sprinkle with 1/4 cup Monterey Jack cheese, 1/4 cup cheddar cheese, 1/2 cup smoked chicken, 1/2 jalapeno sliced, and 1 tbsp red onion. Season with 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and a pinch of salt.
3. Top with another tortilla and press down gently. Cook for 3-4 minutes until the bottom is golden and the cheese begins to melt.
4. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is fully melted.
5. Repeat with the remaining ingredients to make a second quesadilla.
6. Cut into wedges and serve immediately.

The combination of smoky chicken and spicy jalapenos creates a bold flavor profile that’s balanced by the creamy melted cheese, making every bite irresistible.

Tip: For an extra smoky flavor, try using chipotle peppers in adobo sauce instead of fresh jalapenos.

Smoked Chicken Sliders with Coleslaw

These Smoked Chicken Sliders with Coleslaw are the perfect blend of smoky, tender chicken and crisp, tangy slaw, all nestled in soft slider buns for a bite that’s bursting with flavor.

Ingredients

• 1 lb smoked chicken breast, shredded
• 1 cup coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 slider buns
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until the coleslaw is evenly coated. Set aside.
2. Heat the olive oil in a skillet over medium heat. Add the shredded smoked chicken and cook for 3-4 minutes, just until heated through.
3. Slice the slider buns in half and lightly toast them in the skillet for about 1 minute on each side, until golden.
4. Assemble the sliders by placing a generous amount of smoked chicken on the bottom half of each bun, topping with a spoonful of coleslaw, and covering with the top half of the bun.

The magic of these sliders lies in the contrast between the smoky depth of the chicken and the bright crunch of the coleslaw, making every bite a delightful experience.

Tip: For an extra kick, add a dash of hot sauce to the coleslaw dressing before mixing.

Smoked Chicken Pasta with Creamy Alfredo Sauce

This Smoked Chicken Pasta with Creamy Alfredo Sauce is a comforting dish that combines the rich flavors of smoked chicken with a velvety Alfredo sauce, perfect for a cozy dinner at home.

Ingredients

• 8 oz fettuccine pasta
• 2 cups smoked chicken, shredded
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer.
4. Add the grated Parmesan cheese, salt, black pepper, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
5. Add the shredded smoked chicken and cooked fettuccine to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
6. Garnish with fresh chopped parsley before serving.

The smoky flavor of the chicken paired with the creamy Alfredo sauce creates a dish that’s both indulgent and satisfying, with a depth of flavor that’s hard to resist.

Tip: For an extra smoky flavor, try using chicken smoked with hickory or applewood.

Smoked Chicken and Bacon Mac and Cheese

Get ready to elevate your mac and cheese game with this smoky, hearty twist that combines tender smoked chicken and crispy bacon for the ultimate comfort food experience.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded smoked chicken
• 6 slices bacon, cooked and crumbled
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, then add the smoked paprika, garlic powder, salt, and black pepper. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
6. Fold in the cooked macaroni, smoked chicken, and crumbled bacon until everything is evenly coated with the cheese sauce.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top.

The smoked chicken and bacon add a depth of flavor that transforms classic mac and cheese into a dish with a smoky, savory punch that’s irresistibly creamy.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Smoked Chicken Nachos with Cheese Sauce

These Smoked Chicken Nachos with Cheese Sauce are the ultimate game-day snack, combining smoky flavors with creamy cheese for a crowd-pleasing dish.

Ingredients

• 1 lb smoked chicken, shredded
• 1 bag (13 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tbsp butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup sliced jalapeños

Instructions

1. Preheat your oven to 375°F.
2. In a saucepan over medium heat, melt 1 tbsp butter. Add 1 cup heavy cream, 2 cups shredded cheddar cheese, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Stir until the cheese is fully melted and the sauce is smooth.
3. Spread the tortilla chips on a baking sheet. Top with shredded smoked chicken and drizzle with the cheese sauce.
4. Bake at 375°F for 10 minutes, or until the chips are lightly toasted and the cheese is bubbly.
5. Remove from the oven and immediately top with diced tomatoes, chopped cilantro, and sliced jalapeños.

The smoky chicken paired with the spicy cheese sauce creates a depth of flavor that’s irresistible, while the fresh toppings add a crisp contrast.

Tip: For an extra smoky flavor, use chicken smoked with hickory or mesquite wood chips.

Smoked Chicken Stuffed Bell Peppers

These Smoked Chicken Stuffed Bell Peppers are a hearty and flavorful twist on a classic, perfect for impressing at your next dinner gathering.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups smoked chicken, shredded
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup red onion, finely diced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, mix the smoked chicken, quinoa, black beans, corn, red onion, cumin, smoked paprika, salt, and black pepper until well combined.
3. Spoon the mixture evenly into the bell peppers, then place them in the prepared baking dish.
4. Top each pepper with shredded cheddar cheese, then drizzle with the remaining olive oil.
5. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The smoky flavor of the chicken paired with the sweetness of the bell peppers creates a dish that’s both comforting and unexpectedly sophisticated.

Tip: For an extra smoky flavor, try using chipotle powder in place of smoked paprika.

Smoked Chicken and Potato Bake

This Smoked Chicken and Potato Bake is a hearty, flavorful dish that brings the comfort of smoked flavors right to your dinner table with minimal fuss.

Ingredients

• 1.5 lbs smoked chicken, shredded
• 2 lbs potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 green onions, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the olive oil.
2. Layer the thinly sliced potatoes in the prepared baking dish, then top evenly with the shredded smoked chicken.
3. In a small bowl, whisk together the heavy cream, chicken broth, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the chicken and potatoes.
4. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
5. Garnish with chopped green onions before serving.

The smoky depth of the chicken paired with the creamy, cheesy potatoes creates a dish that’s both comforting and sophisticated, perfect for impressing guests or treating your family.

Tip: For an extra smoky flavor, use smoked cheddar cheese in place of regular cheddar.

Smoked Chicken Caesar Salad

Elevate your salad game with this Smoked Chicken Caesar Salad, where smoky flavors meet classic creamy dressing for a dish that’s anything but ordinary.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• 1 cup croutons

Instructions

1. Preheat your smoker to 225°F. Rub the chicken breasts with olive oil, then season evenly with smoked paprika, garlic powder, salt, and black pepper.
2. Place the chicken in the smoker and cook for about 1.5 hours, or until the internal temperature reaches 165°F.
3. Remove the chicken from the smoker and let it rest for 5 minutes before slicing into strips.
4. In a large bowl, toss the chopped romaine lettuce with Caesar dressing until evenly coated.
5. Top the salad with sliced smoked chicken, grated Parmesan cheese, and croutons.

The smoky depth of the chicken paired with the crisp romaine and creamy dressing creates a salad that’s robust enough to stand as a meal on its own.

Tip: For an extra smoky flavor, try adding a small amount of wood chips like hickory or applewood to your smoker.

Conclusion

We hope this roundup of 18 delicious smoked chicken recipes inspires your next meal, whether it’s a cozy family dinner or a festive backyard BBQ. Each recipe is a testament to the versatility and flavor of smoked chicken. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!