Herb Smoked Chicken Recipe

Basil, oregano, parsley, thyme, and rosemary lend a special flavour to this Herb Smoked Chicken. Butter helps keep the chicken moist while smoking. Better results if you use our Premium Hunter’s Blend bisquettes.


4 Chicken thighs, bone-in, skin-on

For Brine:

3½ L (about 1 gallon) Water

½ Cup kosher salt

½ Cup brown sugar

For herb compound butter:

¾ Cup butter, at room temperature

Juice and zest of one lemon

¼ Cup of fresh chopped herbs (we used basil, oregano, parsley, thyme, and rosemary; have fun with it and mix it up!)

½ Tsp salt

½ Tsp black pepper

2 cloves garlic, minced

Bradley Flavour Bisquettes – premium hunter’s blend bisquettes


Dissolve ingredients for brine.

Brine chicken overnight.

Remove chicken from brine, rinse and pat dry.

Preheat smoker to 275-300°F with premium hunter’s blend bisquettes.

Place chicken on a rack in a roasting pan or aluminum baking dish then place inside the smoker.

Mix together ingredients for herb butter.

Baste chicken periodically with butter.

Smoke for 2-3 hours or until an internal temperature of 165°F is reached.

Remove from smoker and brush with remaining butter.

Recipe by: Lena Clayton


Premium Hunter’s Blend Wood Bisquettes

Infused rosemary, thyme, and black pepper with our maple wood bisquette pair with game meat, poultry, fish, lamb, beef, and vegetables.

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