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
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.
Rub the chicken all over with olive oil or melted butter.
Combine the salt, paprika, garlic powder, onion powder, pepper, thyme and rosemary.
Season the outside, inside the cavity and underneath the breast skin when possible.
Place the lemon, onion and garlic inside the cavity. Do not tightly pack or stuff it.
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
Cook over indirect heat for approximately 60 minutes.
Rotate the chicken halfway through for even cooking, but do not place it directly over the flame.
After the first hour, begin checking the temperature every 10–15 minutes.
For crisper skin, move the chicken slightly closer to the heat during the final 10 minutes. Watch carefully to prevent burning.
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.
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.
8. Roasted Garlic Whole Grilled Chicken
Serves: 4–6.
Prep time: 20 minutes
Cook time: about 1–1½ hours
Ingredients
1 whole chicken, about 4–5 lb
2 tbsp olive oil
2 tbsp softened butter
1 tbsp kosher salt
2 tsp coarse black pepper
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 lemon, halved
4–6 fresh garlic cloves
1 Bergeron’s Roasted Garlic Smoke Can
Directions
Preheat the grill for indirect cooking at 350–375°F.
Pat the chicken completely dry.
Rub the chicken with olive oil and softened butter.
Combine the salt, pepper, paprika, onion powder, thyme, and rosemary, then season the chicken generously inside and out.
Place the lemon halves and garlic cloves inside the cavity.
Position the Roasted Garlic Smoke Can close to the heat or embers, following your normal Smoke Can setup.
Allow the Smoke Can a few minutes to begin producing a strong stream of smoke.
Once the smoke is at full strength, place the chicken over the indirect side of the grill and close the lid.
Grill until the thickest part of the breast reaches 165°F and the thigh reaches approximately 175°F.
Rest for 10–15 minutes before carving.
The result is a deeply savory chicken with roasted-garlic aroma throughout the skin and meat.
Roasted Garlic Herb Butter Chicken
For a richer version, combine 4 tbsp softened butter, 1 tsp rosemary, 1 tsp thyme, ½ tsp black pepper, and 1 tsp lemon zest. Carefully loosen the skin over the breast and thighs and spread some of the herb butter underneath the skin. Rub the remaining butter over the outside.
Smoke and grill with the Roasted Garlic Smoke Can at 350–375°F until the chicken reaches safe internal temperature. This version is especially good when you want crispy skin with a buttery garlic-herb flavor.
Roasted Garlic Parmesan Chicken
Before grilling, season the whole chicken with olive oil, salt, pepper, paprika, and Italian seasoning.
During the final 10–15 minutes, brush the chicken with melted butter mixed with:
2 tbsp grated Parmesan
1 tsp garlic powder
1 tsp chopped parsley
Keep the Roasted Garlic Smoke working during the finish. The Parmesan develops a slightly toasted crust while the garlic smoke adds another layer underneath.
Roasted Garlic Lemon-Pepper Chicken
Rub the chicken with:
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp lemon zest
2 tsp coarse black pepper
1½ tsp kosher salt
1 tsp thyme
Stuff the cavity with lemon, onion, and fresh herbs.
Grill indirectly with the Roasted Garlic Smoke Can.
The bright citrus cuts through the richer roasted-garlic smoke, making this a particularly good summer grilling recipe.
Roasted Garlic BBQ Whole Chicken
Season the chicken with:
1 tbsp brown sugar
2 tsp paprika
1½ tsp salt
1 tsp black pepper
1 tsp onion powder
½ tsp cayenne
Cook with the Roasted Garlic Smoke Can until the chicken is almost finished.
During the final 15 minutes, brush on your favorite BBQ sauce in two thin layers. The combination gives you sweet BBQ + roasted garlic + wood smoke, which should be one of the stronger crowd-pleasing combinations in the collection.
Roasted Garlic Beer-Can-Style Chicken
Season a whole chicken with olive oil, salt, pepper, paprika, thyme, and onion powder. Mount it vertically using a chicken roaster or beer-can-style stand and cook indirectly at about 350°F.
Place the Roasted Garlic Smoke Can near the heat source and allow it to reach full smoke before closing the grill.
Cook until the breast reaches 165°F. The upright position helps expose more of the skin to the Roasted Garlic Smoke and produces excellent browning.
Bergeron’s Signature Combination
Bergeron’s Roasted Garlic Butter & Herb Smoked Chicken
Use butter, rosemary, thyme, lemon, black pepper, paprika, and fresh garlic with the Roasted Garlic Smoke Can.
Savory roasted garlic smoke surrounds a whole grilled chicken while butter, herbs, lemon and cracked pepper create crispy skin and juicy, richly flavored meat.
Smoke pairing: ★★★★★
Garlic intensity: ★★★★☆
Difficulty: Easy
Best with: roasted potatoes, grilled asparagus, corn on the cob, or crusty bread.
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
Bergeron’s “Let Your Flavor Flag Fly” Chicken Collection.
