Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)

This easy smoked chicken recipe is a game changer. It results in tender, juicy chicken with crispy skin and an incredible flavor all the way down to the bone. A brown sugar and garlic spice rub infuses the meat with robust flavor and keeps it moist and tender (there's no need for a wet brine in this recipe!). You can use a Traeger grill or any smoker you have for this easy recipe.

I have to admit that for years I didn't like smoked chicken. I found most recipes too bland, too salty or too dry. It wasn't until I started experimenting with dry brining that I started to fall in love. This smoked whole chicken recipe is now one of my favorite recipes, and I hope you'll love it too.

Ingredients:

• Dry rub: A homemade spice rub of brown sugar, salt, black pepper, paprika, garlic powder, onion powder, oregano, cayenne and olive oil gives the chicken an incredible flavor. Even better, the rub acts like a dry brine, drawing moisture into the chicken and ensuring that it stays moist while smoking.
• Whole chicken: It's best to use a 3 ½ - 4 pound chicken for this recipe. You can use a smaller chicken, but it will cook faster so keep your eye on it. Larger chickens will need to cook for longer and tend to be tougher.
• Lemon: A half lemon in the chicken cavity helps keep it moist while smoking.
• Garlic cloves, shallot, fresh thyme: Aromatics in the chicken cavity infuse the meat with more flavor. You can swap out the shallot for a wedge of onion, and you can swap out the thyme for other herbs, such as parsley or rosemary.

How make this smoked chicken recipe:

• In a small bowl, whisk together the spice rub. The olive oil in the rub will help keep the chicken moist as well as crisp up the chicken skin.

• Rub the seasoning blend evenly over the entire chicken. Refrigerate the chicken, uncovered, overnight. This will allow the spices and salt to permeate into the meat.

• Preheat a Traeger pellet grill or other smoker to 225˚F (105˚C). You can use any wood chips or wood pellets you prefer (I love the Traeger Signature Blend). Stuff the chicken cavity with a half lemon, garlic cloves, shallot and thyme sprigs. Tie the chicken legs together. Let sit at room temperature for 30-60 minutes.

• Place the chicken directly on the grill grate. Cover and let the chicken cook until the internal temperature on an instant-read thermometer in the thickest part of the thigh reads 160˚F, about 2 hours 15 minutes to 2 hours 30 minutes.

• Transfer to a cutting board and let the chicken rest for 15 minutes. Carve the chicken and serve (if you're anything like me you will devour the chicken wings before the platter hits the table!).

How to get crispy skin on smoked chicken

There are two tricks to getting crispy skin on smoked chicken. First, use a spice rub with olive oil, which will help the skin to crisp up. Secondly, refrigerate the chicken (with the rub) uncovered overnight. This will dry out the skin, also helping it turn crispy.

What to eat with smoked chicken

Smoked chicken pairs perfectly with Skillet Cornbread (or Jalapeño Cheddar Cornbread Muffins) and Coleslaw. It's also fabulous with Grilled Broccoli and Grilled Potatoes! For dessert, try easy Grilled Peaches.

Recipe tips:

• You'll need to make a batch of this easy Spice Rub for Smoked Chicken before beginning.
• Use an instant read meat thermometer to check the internal temperature of the chicken. The juices should run clear when you prick the skin between the leg and thigh.
• Use kitchen twine to tie the chicken legs together before smoking. This will give the chicken a compact shape and will help it smoke more evenly.
• You can use a Traeger smoker for this whole smoked chicken recipe or any other smoker you have. Just be sure to maintain an even heat of 225 degrees F.
• Check out the web story for this recipe!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

FAQs

Other Traeger smoker recipes to try:

• Grilled Thick Cut Pork Chops
• Best Smoked Ribs
• Traeger Pulled Pork

Stay connected

I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

Get the recipe!

Print Recipe Pin Recipe

Whole Smoked Chicken Recipe (Traeger Smoked Chicken)

Forget dry, bland smoked chicken!! This easy smoked chicken recipe is a game changer. It results in tender, juicy chicken with crispy skin and an incredible flavor all the way down to the bone. You’ll need to start by making this Spice Rub, which gets rubbed all over the chicken the day before smoking. Refrigerating the chicken overnight not only allows the seasonings to permeate into the meat, but it also acts like a dry brine, drawing in moisture to keep the chicken juicy and tender when smoked (there's no need for a wet brine in this recipe!). You can use a Traeger grill or any smoker you have for this recipe.

Prep Time15 mins

Cook Time2 hrs 30 mins

Dry brining time1 d

Total Time1 d 2 hrs 45 mins

Course: Main Course

Cuisine: American

Keyword: smoked chicken recipe, traeger smoked chicken, traeger whole chicken

Servings: 4 -6 people

Author: Nicki Sizemore

Ingredients

• 1 batch Spice Rub for Smoked Chicken (recipe link in header)
• 1 3 ½ - 4 pound chicken, giblets removed
• ½ lemon
• 3 garlic cloves, peeled
• 1 small shallot, halved and peeled
• Small handful fresh thyme

Instructions

Dry brine the chicken

• Rub the spice paste all over the chicken (use all of the rub). You can either stuff the cavity with the lemon, garlic, shallot and thyme now or wait to do this tomorrow (if stuffing, tie the legs together). Refrigerate the chicken, uncovered, overnight (this will allow the spice paste to permeate into the meat as well as help the skin turn crispy on the smoker).

Smoke the chicken

• Preheat your smoker to 225˚F (105˚C). Take the chicken out of the fridge and let it sit at room temperature for 30-60 minutes. If you haven’t stuffed it yet, do that now (be sure to tie the legs together with kitchen twine).
• Position the chicken directly onto the grill grate. Cover and smoke until the internal temperature on an instant-read thermometer in the thickest part of the thigh reads 160˚F, about 2 hours 15 minutes to 2 hours 30 minutes.
• Transfer the chicken to a cutting board and let it rest for 15 minutes. Carve the chicken and serve.

Notes

Storage: Leftover smoked chicken can be refrigerated for up to 4 days.

Tips:

• Use an instant read meat thermometer to check the internal temperature of the chicken. The juices should run clear when you prick the skin between the leg and thigh.
• Use kitchen twine to tie the chicken legs together before smoking. This will give the chicken a compact shape and will help it smoke more evenly.
• Smoked chicken pairs perfectly with Skillet Cornbread (or Jalapeño Cheddar Cornbread Muffins) and Coleslaw. It's also fabulous with Grilled Broccoli and Grilled Potatoes. For dessert, try easy Grilled Peaches.