Sixteen Spice Smoked Chicken

  • prep time30 min
  • total time 180 min
  • serves 2 - 4
Bobby Flay
Bobby Flay

The chicken packs a whole lot of rich, warm, aromatic flavours which pair beautifully with the smokiness of the applewood or hickory wood chips.

19 Ratings
Directions for: Sixteen Spice Smoked Chicken


1 Tbsp ground cinnamon

1 Tbsp ancho chili powder

1 Tbsp pasilla chili powder

1 Tbsp ground cumin

1 Tbsp ground coriander

1 tsp garlic powder

1 tsp onion powder

1 tsp ground ginger

1 tsp ground cloves

1 tsp ground fennel seed

1 tsp ground allspice

1 tsp chili de arbol powder

2 Tbsp brown sugar

1 Tbsp kosher salt

1 Tbsp coarsely ground black pepper

½ tsp cayenne pepper

1 (3- to 4-lb) chicken

1 cup applewood or hickory wood chips, soaked in water for 10 minutes


1. Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.

2. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350ºF).

3. Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160ºF, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

See more: Barbeque, Chicken, Grill, Main

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