Imagine a perfectly smoked whole chicken that's so tender it falls off the bone, with a crispy skin that crackles with every bite and a smoky flavor that transports you to barbecue heaven. This Ninja Woodfire Grill Whole Chicken recipe isn't just another chicken dish—it's a culinary adventure that will transform your grilling game and impress even the most discerning food lovers. Whether you're a backyard BBQ enthusiast or a weekend grilling warrior, this recipe promises restaurant-quality results right in your own backyard.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4-6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Wood pellets (hickory or applewood)
Instructions
- Remove whole chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub seasoning blend.
- Drizzle olive oil over entire chicken, ensuring complete coverage. Massage the oil into the skin, then generously coat the chicken with the prepared dry rub seasoning, covering all surfaces including under the wings and inside cavity.
- Preheat Ninja Woodfire Grill to 275°F (135°C). Select hickory or applewood wood pellets for authentic smoky flavor.
- Place whole chicken breast-side up on the grill grates. Insert meat thermometer into thickest part of the thigh, avoiding bone.
- Close grill lid and smoke chicken for approximately 2 hours, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast.
- Once target temperature is reached, remove chicken from grill and let rest for 10-15 minutes to allow juices to redistribute.
- Carve chicken and serve hot, garnishing with fresh herbs if desired. Recommended side dishes include roasted vegetables or crisp salad.
Tips
- Always start with a dry chicken: Moisture is the enemy of crispy skin, so pat your chicken completely dry before seasoning.
- Let the chicken come to room temperature before grilling to ensure even cooking.
- Don't rush the smoking process—low and slow is the key to tender, juicy meat.
- Use a meat thermometer to guarantee perfect doneness without overcooking.
- Allow the chicken to rest after cooking to help redistribute the juices, ensuring maximum flavor and tenderness.
- Experiment with different wood pellets like hickory or applewood to find your perfect smoky profile.
- For extra flavor, consider brining the chicken for a few hours before smoking to enhance moisture and taste.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
