This smoked chicken recipe transforms an ordinary bird into a flavorful centerpiece, well worth the advance preparation. The secret lies in the brine: a carefully balanced blend of salt, mustard seed, garlic, onion, cumin, and celery seed that infuses the chicken with deep, savory notes and ensures a supremely tender and juicy result. The brining process, which requires 12-24 hours of patience, allows the flavors to penetrate every layer of the meat, creating a depth of taste that simply cannot be achieved through other methods.

Once brined, the chicken is then smoked, imparting a subtle smoky essence that complements the savory spice blend. The result is a truly exceptional bird with a moist, succulent texture and a captivating aroma. Feel free to experiment with the spice profile to create your own signature brine.

For a touch of French-inspired flavor, consider adding black peppercorns, fresh tarragon, and thyme, while omitting the cumin and celery seed. If a smoker isn't available, the chicken can be roasted in the oven at 425°F until it reaches an internal temperature of 165°F. Monitoring the internal temperature with a meat thermometer is essential for achieving perfectly cooked chicken that is moist and flavorful.

Serving suggestions include pairing the smoked chicken with creamy mashed cauliflower or a refreshing broccoli salad. Sautéed dark green vegetables with butter and garlic also make excellent accompaniments. Alternatively, the smoked chicken can be sliced and used as a protein-packed topping for a crisp, vibrant salad.

The possibilities are endless!