A whole chicken stuffed with lemon and thyme, smoked over indirect heat until the skin is bronze and the meat is juicy and fragrant. The foundational smoked chicken.
smokeandsoil.com/recipes/smoked-chicken-with-lemon-and-thyme
by L Field
Prep
12 min
Cook
1h 30m
Total
1h 42m
Serves
4
Level
Hard
Method
BBQ
Target Temps
Ingredients
A whole chicken cooked slowly over indirect heat with a subtle blend of apple and cherry wood smoke is a dependable weekend project that delivers consistent results. The skin gradually develops a deep, even colour while the meat remains tender and juicy throughout. Adding lemon and thyme towards the end brightens the flavour profile, cutting through the richness and lending a fresh, herbal note that keeps the dish balanced.
This recipe embraces the principles of clean, whole-food cooking by focusing on simple, seasonal ingredients and thoughtful technique. The indirect heat method ensures gentle, even cooking without flare-ups, while careful smoke management—aiming for clean rather than heavy smoke—allows the natural flavours of the chicken and aromatics to shine. Using an instant-read thermometer to monitor internal temperature and resting the meat properly are essential steps that make all the difference.
By treating the BBQ as a versatile cooking tool rather than an occasional event, this recipe fits seamlessly into everyday life, combining the precision of a chef, the attentiveness of a gardener, and the skill of a craftsman. It’s a straightforward way to elevate a humble ingredient with minimal fuss, relying on technique and quality produce to do the work.
Ingredients
one halved, one zested and juiced
crushed
Health Notes
Chicken is a lean, versatile source of protein. Thighs and legs are slightly higher in fat than breast, but the difference is not dramatic. Removing the skin before eating reduces the overall fat content significantly.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Chicken
Pat the chicken dry inside and out with kitchen paper. Stuff the cavity with the halved lemon and 3 sprigs of thyme.
Season the Chicken
Mix together the lemon zest, lemon juice, crushed garlic, olive oil, leaves from the remaining thyme sprigs, sea salt and black pepper. Rub this mixture all over the chicken, including under the skin where possible.
Fire Setup
Set the Weber Master-Touch for indirect cooking at 160 to 170°C using Weber briquettes. Add apple wood chunks for smoke. Place a foil tray under the indirect zone to catch drippings.
Smoke the Chicken
Place the chicken on the indirect side, breast side up. Close the lid and smoke for 1 hour 20 minutes to 1 hour 30 minutes, until the internal temperature in the thickest part of the thigh reaches 74°C and the juices run clear.
Rest the Chicken
Remove the chicken from the grill and rest on a board, loosely covered with foil, for 15 minutes before carving.
Carve and Serve
Carve the chicken into portions and serve immediately. The meat should be moist and infused with lemon and thyme, with a light smoke flavour.
Carve and Serve
Carve the chicken into portions and serve immediately. The meat should be moist and infused with lemon and thyme, with a light smoke flavour.
Health Notes
Chicken is a lean, versatile source of protein. Thighs and legs are slightly higher in fat than breast, but the difference is not dramatic. Removing the skin before eating reduces the overall fat content significantly.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Temperature Targets
Written by
L Field
