Smoked Garlic Sriracha Chicken
Garlic and sriracha go together like peas and carrots… so you know that Smoked Garlic Sriracha Chicken is a flavor combo made in heaven!
On a side note… whoever decided that peas and carrots go together so well really should have used the phrase garlic and sriracha to begin with đŸ˜‰
This recipe is for a whole chicken, about 5 to 6 pounds.
It has a simple and tasty marinade and slow smoked for hours for maximum juiciness!
How to Make Smoked Garlic Sriracha Chicken
First pat your whole chicken dry with paper towels and place on a tray.
Then make your marinade by combining 2 tablespoons each of melted butter, soy sauce, sriracha, garlic, and dry sriracha seasoning.
Also a good amount of kosher salt and pepper.
Rub this mixture all over the outside of the chicken.
Also separate the skin between the breast and pour a good amount of this seasoning between skin and breast.
Another sprinkle of the dry sriracha seasoning, kosher salt, and pepper and we are ready for the smoker or pellet grill!
Set it to 225 degrees and place the chicken on the grill grate for 4 to 5 hours.
You’ll have to experience for yourself the mouth watering aroma of this smoked garlic sriracha chicken!
And don’t even get me started on the spicy deliciousness!
No sauce was needed for this flavorful and juicy bird.
We had half of it for dinner and used the other half to top salads with the next night.
Always a bonus when you can get two meals in one, am I right?!
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If you like Smoked Garlic Sriracha Chicken, you might also like these recipes…
Traeger Maple Sriracha Bacon
Traeger Nashville Hot Chicken Flatbreads
Smoked Pepperoni Pizza Pretzels Recipe
Leftover Smoked Chicken Recipes
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Smoked Garlic Sriracha Chicken
Equipment
- Smoker
- Traeger/Pellet Grill
Ingredients
- 1 whole chicken (5 to 6 pounds)
- 2 tablespoons melted butter
- 2 tablespoons soy sauce
- 2 tablespoons garlic paste or minced garlic
- 2 tablespoons sriracha
- 2 tablespoons dry sriracha seasoning (spice section of larger grocery stores or online) plus more to sprinkle over top
- kosher salt, pepper
Instructions
- Pat the chicken dry very well with paper towels.
- Put the melted butter, soy sauce, garlic, sriracha, dry sriracha seasoning, kosher salt, and pepper in a bowl and mix until evenly combined.
- Rub this mixture all over the chicken, separate the skin and breast meat and pour some of this mixture in between the skin and breast meat.
- Sprinkle more dry sriracha seasoning, kosher salt, and pepper over top.
- Preheat your smoker or pellet grill to 225 degrees. Place the chicken on the smoker or grill grate for 4 to 5 hours or until the internal temperature is above 165 degrees.
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