1/2 teaspoon cayenne pepper (adjust to your spice preference)
1/4 cup honey
2 tablespoons sriracha sauce (adjust to your spice preference)
Wood chips or chunks for smoking (hickory, apple, or cherry wood are great choices)
In a small bowl, combine the paprika, salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper. Mix well to create your poultry rub.
Season the chicken both inside and out with olive oil, ensuring it’s well coated. Generously season the chicken with spice rub mixture. Be sure to season both the inside and outside of the bird.
If you’re using a charcoal smoker, light the charcoal and let it burn until it’s covered with white ash. If you’re using a gas or electric smoker, follow the manufacturer’s instructions to get it up to the desired temperature (usually around 225-250°F).
Soak your wood chips or chunks in water for at least 30 minutes. Drain them before adding them to the smoker. Place the wood chips or chunks in the smoker box or directly on the coals (if using a charcoal smoker).
Place the seasoned chicken on the smoker’s grate, breast side up. Close the smoker’s lid. Maintain a consistent temperature of around 225-250°F inside the smoker. This may require adjustments to the smoker’s vents or temperature controls.
In a small saucepan, combine honey and sriracha sauce. Heat over low heat, stirring continuously, until the mixture is well combined and heated through. Remove from heat.
Smoke the chicken until it reaches an internal temperature of 165°F. This usually takes around 2.5 to 4 hours, depending on the size of the chicken and the smoker temperature.
Once the chicken is done, carefully remove it from the smoker and let it rest for about 15 minutes. During the resting period, brush the honey sriracha glaze over the chicken to add a delicious finishing touch. Slice and serve the smoked chicken with extra glaze on the side.