The easiest way to load smoked chicken with bold, mouthwatering flavor is with an injection.

Unlike a marinade, it gets right into the meat, so every bite is juicy, buttery, and bursting with flavor.

The best part? This recipe only takes about 20 minutes, and it beats anything you’ll find in a store. Plus, you can season it however you like, spicy, herby, or smoky, so every bird comes out exactly the way you love it.

Use this injection with our smoked chicken halves or our whole smoked chicken.

Ingredients you’ll need to make this chicken injection

• Chicken bouillon – This, with water, makes the base broth. If you prefer, you can substitute chicken broth or chicken stock, but I’ve found that nothing beats the flavor of chicken bouillon for this type of thing (I think it’s probably the MSG!).
• Butter – Nothing goes better in an injection than a hefty dose of butter, and this recipe calls for two sticks. You can use salted or unsalted butter, but I typically use salted just because it’s what I keep on hand in the fridge.
• Seasonings – I use a combination of garlic powder, dried mustard, smoked paprika, and cayenne pepper. You’ll need about three to four teaspoons of seasoning in total.

How much does this recipe make?

This makes around two cups. Depending on how much injection you use and the size of your birds, it should be enough for six to eight whole chickens or two to three whole turkeys.

I typically use around ¼ cup of injection for a whole chicken and between ½ – ¾ of a cup for a large, whole turkey.

Storage

Leftovers can be stored in the fridge in an airtight container for up to a week or so. It should not be frozen.

Pour only the amount of injection you plan to use into a separate bowl, and refill as needed. Discard any leftovers; never pour them back into the main batch, since they may have been contaminated by contact with raw chicken.

How to make a smoked chicken injection

The key to a great poultry injection is getting a good balance of flavor: salt, umami, heat, and richness. This combination enhances the flavor of the injection and produces the best flavor in your smoked chicken.

1. Make the base

Place the water in a saucepan over medium heat, and let it warm up a little. Add the chicken bouillon, and whisk until it’s well-combined and the bouillon has fully dissolved

2. Add the butter

Next, add the butter to the pot. The water should be hot enough to melt it, but you can stir it occasionally to help it along.

Make sure the butter is fully melted before you add the remaining seasonings so that your injection has an even consistency.

3. Add the seasonings

Add the garlic powder, smoked paprika, dried mustard, and cayenne pepper. Bring the mixture to a boil and whisk to dissolve the seasonings fully.

4. Simmer

Reduce the heat to low and let the mixture simmer gently for five minutes.

Let it rest for 15 minutes to cool before injecting it into your chicken.

How to inject a chicken

When I’m working with a whole chicken, I like to start with the breast meat since it is the thickest and most likely to dry out. Inject in three or four spots on each side, angling the needle so the liquid spreads through the muscle.

Move to the thighs and legs, pressing the needle deep and pulling back slowly as you inject. A couple of shots in each drumstick will keep them juicy. Finish with a small injection in each wing near the joint.

If some liquid seeps out, shift to a new spot until the bird feels evenly plump.

More BBQ flavor boosters

East Carolina Vinegar Sauce: BBQ Mop Sauce

The Best Homemade Salmon Seasoning (Seriously, it’s THAT good) 

Maple Bourbon BBQ Sauce

The Best Turkey Injection Recipe

This buttery injection makes smoked chicken juicy, bold, and full of flavor. Skip the store-bought and try it at your next BBQ, you’ll taste the difference in every bite.

If you try this homemade injection, please let us know what you think in the comments below and leave a five-star rating. Your rating will help others find the best recipes.

Print

The Best Chicken Injection Recipe for Smoking 

A rich, buttery injection infused with savory spices that makes smoked chicken irresistibly juicy and bursting with flavor in every bite.

Course Rub/Seasoning

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Cooling time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 whole chickens

Calories 206kcal

Author Breanna Stark

Equipment

• meat injector

Ingredients

• 1 cup water
• 1½ tbsp chicken bouillon
• 2 sticks butter
• 1 tsp garlic powder
• 1 tsp dried mustard
• 1 tsp smoked paprika
• ½ tsp cayenne pepper

Instructions

• Add the water to a pot over medium heat, let it warm up, and add the chicken bouillon. Stir until it is dissolved.
• Add the butter and let it simmer until fully melted, then add the garlic powder, dried mustard, smoked paprika, and cayenne pepper.
• Bring to a boil, reduce the heat, and let it simmer for five minutes.
• Remove from the heat and let cool to room temperature (about 15 minutes).
• Place the chicken on a tray to catch any drips. Fill your injector, then insert it into the top of the breast and inject in a few spots as you work your way down.
• You can use it immediately or store it in an airtight container in the fridge for up to one week.

Notes

Safety tip – Pour only the amount of injection you plan to use into a separate bowl, and refill as needed. Discard any leftovers; never pour them back into the main batch, since they may have been contaminated by contact with raw chicken.

Nutrition

Calories: 206kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 16mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 881IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg