Ultimate Traeger Smoked Chicken Recipe (Whole Chicken)
This easy Traeger smoked chicken recipe is a game changer. It results in tender, juicy meat 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.
Servings: 4 -6 people
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
How to Get Crispy Chicken Skin
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.Serving Tips
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 thermometer to check the internal temperature of the chicken. Insert it into the thickest part of the breast or thigh. The temperature should read 165 degrees F when done. 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!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Use it in salads, wraps, sandwiches, and grain bowls! Loved this recipe? Check out for @nickisizemore for more!