Bergeron’s Smoke Can Whole Grilled Chicken

This recipe produces a juicy, smoke-infused whole chicken with crisp, seasoned skin. Choose one Bergeron’s Smoke Can flavor, then match it with one of the flavor variations below.

Servings: 4–6
Preparation: 20 minutes
Estimated grilling time: 1¼–1¾ hours

Ingredients

  • 1 whole chicken, about 4–5 pounds

  • 2 tablespoons olive oil or melted butter

  • 1 tablespoon kosher salt

  • 2 teaspoons smoked paprika

  • 1½ teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon coarse black pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon dried rosemary

  • 1 lemon, quartered

  • ½ onion, quartered

  • 3 garlic cloves

  • 1 Bergeron’s Smoke Can in your chosen flavor

Prepare the Chicken

  1. Remove the giblets and pat the chicken completely dry with paper towels. Do not rinse raw chicken because splashing water can spread bacteria around the kitchen.

  2. Rub the chicken all over with olive oil or melted butter.

  3. Combine the salt, paprika, garlic powder, onion powder, pepper, thyme and rosemary.

  4. Season the outside, inside the cavity and underneath the breast skin when possible.

  5. Place the lemon, onion and garlic inside the cavity. Do not tightly pack or stuff it.

  6. Tie the legs loosely together and tuck the wing tips underneath the chicken.

Prepare the Grill

Set up the grill for two-zone indirect cooking at approximately 350–375°F.

  • On a gas grill, heat burners on one side and leave the opposite side off.

  • On a charcoal grill, arrange the hot coals on one side.

  • Activate the Bergeron’s Smoke Can according to its directions and place it over the heated portion of the grill.

  • Position the chicken breast-side up over the indirect-heat area.

  • Point the legs toward the hotter side because dark meat can handle more heat.

Close the lid and keep it closed as much as possible, so the flavored smoke surrounds the chicken.

Grill the Chicken

  1. Cook over indirect heat for approximately 60 minutes.

  2. Rotate the chicken halfway through for even cooking, but do not place it directly over the flame.

  3. After the first hour, begin checking the temperature every 10–15 minutes.

  4. For crisper skin, move the chicken slightly closer to the heat during the final 10 minutes. Watch carefully to prevent burning.

  5. The chicken is ready when a food thermometer registers at least 165°F in the thickest part of the breast and the innermost portions of the thigh and wing, without touching bone. A thermometer is more reliable than judging doneness by skin color or clear juices.

  6. Rest the chicken for at least 10–15 minutes before carving.

Smoke Can Flavor Options

1. Apple & Honey Crisp

Apple-Honey Glazed Chicken

This flavor delivers a lightly sweet and fruity smoke that pairs especially well with poultry.

Add to the basic seasoning:

  • ½ teaspoon ground sage

  • ½ teaspoon cinnamon, optional

Mix the glaze:

  • ¼ cup apple juice

  • 2 tablespoons honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon melted butter

  • 1 teaspoon apple-cider vinegar

Simmer or warm the glaze until blended. Brush it onto the chicken only during the final 10–15 minutes so the honey does not burn.

Serve with: grilled apples, sweet potatoes or coleslaw.

2. BBQ Mesquite

Bold Mesquite Barbecue Chicken

Mesquite creates one of the strongest smoke profiles in the collection, so it works well with bold seasoning and barbecue sauce.

Add to the basic seasoning:

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon dry mustard

During the final 10–15 minutes, brush the chicken with:

  • ½ cup barbecue sauce

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Worcestershire sauce

Use the sauce sparingly so the mesquite smoke remains noticeable.

Serve with: baked beans, corn on the cob or potato salad.

3. Bing Cherry

Cherry-Glazed Smoked Chicken

Bing Cherry gives the chicken a sweet, fruity smoke without making it taste like dessert.

Mix the glaze:

  • ⅓ cup cherry preserves

  • 2 tablespoons barbecue sauce

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Dijon mustard

  • Pinch of black pepper

Warm until smooth and brush onto the chicken during the final 10–15 minutes.

For extra cherry character, place a few fresh or frozen cherries around the chicken in a grill-safe pan.

Serve with: wild rice, grilled vegetables or a spinach salad.

4. Black Peppered Bacon

Black Pepper Bacon-Rubbed Chicken

This combination creates a rich, savory chicken with a pronounced peppery finish.

Adjust the seasoning:

  • Increase coarse black pepper to 2 teaspoons

  • Add ½ teaspoon ground mustard

  • Add ½ teaspoon smoked paprika

  • Reduce the kosher salt slightly if using bacon

Lay 4–6 thin bacon strips over the chicken breast for the first 45 minutes. Remove them once the breast has absorbed some bacon flavor so the skin can finish crisping.

The removed bacon can be cooked until crisp and crumbled over the carved chicken.

Serve with: grilled potatoes, macaroni and cheese or green beans.

5. Hickory on Hickory

Classic Double-Hickory Chicken

Hickory creates a deep, familiar backyard-barbecue flavor and is an excellent all-purpose choice for whole chicken.

Add to the basic seasoning:

  • 1 teaspoon brown sugar

  • ½ teaspoon dry mustard

  • ½ teaspoon additional smoked paprika

Mix a finishing sauce:

  • ¼ cup barbecue sauce

  • 1 tablespoon melted butter

  • 1 teaspoon Worcestershire sauce

Brush on lightly during the final 10 minutes.

Serve with: cornbread, baked beans or grilled zucchini.

6. Maple Brown Bourbon

Maple-Bourbon Smoked Chicken

This option creates a rich balance of sweet maple, brown sugar and warm bourbon-style smoke.

Add to the basic seasoning:

  • 1 teaspoon brown sugar

  • ½ teaspoon ground mustard

  • Pinch of cayenne pepper

Mix the glaze:

  • 3 tablespoons pure maple syrup

  • 2 tablespoons barbecue sauce

  • 1 tablespoon melted butter

  • 1 teaspoon Dijon mustard

  • 1 teaspoon apple-cider vinegar

Brush it on during the final 10–15 minutes. Additional bourbon is not required because the Smoke Can supplies the bourbon-inspired smoke profile.

Serve with: roasted squash, maple-glazed carrots or grilled peaches.

7. Summertime Smoky Chipotle

Chipotle-Lime Smoked Chicken

This version provides smoky heat with a slightly sweet finish.

Add to the basic seasoning:

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ¼–½ teaspoon cayenne pepper

  • Zest of one lime

Mix the finishing glaze:

  • 2 tablespoons honey

  • 2 tablespoons lime juice

  • 1 tablespoon melted butter

  • 1 teaspoon chipotle sauce

  • Pinch of salt

Brush it onto the chicken during the final 10 minutes.

Serve with: Mexican-style corn, avocado salad or cilantro-lime rice.

Best Smoke Can Choices for Whole Chicken

Best traditional choice: Hickory on Hickory
Best sweet choice: Apple & Honey Crisp
Best bold barbecue choice: BBQ Mesquite
Best savory choice: Black Peppered Bacon
Best sweet-and-rich choice: Maple Brown Bourbon
Best fruity choice: Bing Cherry
Best spicy choice: Summertime Smoky Chipotle

Let Your Flavor Flag Fly!