Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken by patting it dry and generously rubbing 1 tablespoon of sea salt and 1 teaspoon of black pepper all over its skin and cavity.

2. 2

   In a small bowl, combine 2 tablespoons of ground cardamom, 1 tablespoon of smoked paprika, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder, then thoroughly rub this spice mixture onto the entire surface of the chicken.

3. 3

   Preheat your smoker to 250 degrees Fahrenheit (120 degrees Celsius) and add 2 cups of apple wood chips to generate a steady smoke.

4. 4

   Place the seasoned whole chicken directly onto the smoker grates and smoke for 2 to 2.5 hours, or until an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is reached in the thickest part of the thigh, making sure to avoid the bone.

5. 5

   While the chicken is smoking, prepare the lingonberry glaze by combining 0.5 cup of lingonberry jam, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey in a small saucepan over medium heat, stirring until the jam melts and the mixture is well combined.

6. 6

   During the last 30 minutes of smoking, generously brush the prepared lingonberry glaze over the chicken every 10 minutes, allowing it to caramelize and form a beautiful crust.

7. 7

   Once the chicken reaches the desired internal temperature, carefully remove it from the smoker and let it rest, tented with foil, for 15 minutes before carving to allow the juices to redistribute.