Spiceology Recipe: Mother Plucker Chicken

You’ve been looking for a new recipe to try?

This is the best chicken you will ever have. I promise. It’s juicy, flavorful and so easy to make. Better yet, it only takes about 30 minutes of your time! The perfect weeknight meal that tastes like you slaved away all day in the kitchen.

You can whip up this dish with just 5 ingredients and no fussing around with complicated recipes or cooking techniques. And if you don’t want to spend your entire evening in the kitchen, we’ve got some tips on how to get this done fast! Our smoked mother plucker chicken recipe is as simple as they come but still packs tons of flavor into every bite.

Get cooking and try the smoked mother plucker chicken recipe!

Recipe originally published on spiceology.com by Chef Tony Reed

  • Recipe by: Chef Tony Reed, Spiceology Foodservice Director
  • Difficulty level: Easy
  • Time: 3 hours



  • Pot or container large enough to fit a full-sized chicken
  • 6 pack of your favorite beer (used Georgetown Brewery Bodhizafa IPA)
  • Full chicken

Smoking Chicken


  • 1 cup Sasquatch BBQ Mother Plucker Blend

Brined Chicken


  1. Place chicken in container and pour your 6 pack of beers into container.
  2. Cover and put into your refrigerator overnight.
  3. Next day remove chicken from beer bath and pat dry.
  4. Once dry, rub the Mother Plucker blend under the skin of the chicken and proceed to. cover the outside of the chicken. Place in fridge for another two hours to dry brine
  5. Preheat your smoker to 225 degrees F (I used Traegers applewood pellets). Once to temp place chicken on grill until internal temperature reaches 158 degrees in the breast.
  6. Remove from heat and let the chicken rest and come to 165 degrees on its own.
  7. Serve immediately or break your chicken down and save for later!