Traeger Whole Smoked Chicken (Easy Pellet Grill Recipe)

This Smoked Whole Chicken recipe is perfect for your next BBQ or gathering. It's cooked low and slow on a pellet grill, making your meat juicy, tender, and flavorful. You will never want to buy a rotisserie chicken again after you try this easy recipe!

Tired of dry, boring chicken or store-bought rotisserie that falls flat? Smoking a whole chicken has become a go-to in our house-I make it a couple of times a month on our Traeger grill, and it's hands-down one of my favorite ways to prep protein for the week. 

It's foolproof, packed with smoky flavor, and easy to use in everything from my Copycat Sonoma Chicken Salad to Gluten-Free Enchiladas to Dutch Oven Chicken Noodle Soup. Whether you're cooking for a crowd or stocking the fridge with something you'll actually want to eat, this low-and-slow smoked whole chicken delivers every time. You can even save the chicken bones to make Homemade Bone Broth!

For more smoker recipes, check out my Smoked Turkey, Juicy Traeger Smoked Burgers, Smoked Hot Dogs, Traeger Smoked Ham, Smoked Boneless Chicken Thighs, or Traeger Grilled Salmon.

• Whole Chicken: If able, I highly recommend getting a whole chicken that is organic. You can order one online from somewhere like Butcher's Box, or grab one at your local farmers market. I typically use a 3-4 pound whole chicken.
• Spice Rub: You can use any spice rub that you enjoy. For this recipe, I used some Aw Shit! Seasoning, which adds a little bit of heat! You can also make your own dry rub by combining salt, black pepper, onion powder, garlic powder, and some cayenne pepper.
• Butter: I like to add some butter under the skin to help add flavor and keep the chicken moist. Something like Kerrygold Butter works great.
• Lemon: You will want one fresh lemon cut into quarters.
• Onion: A white or yellow onion will help flavor this chicken from the inside.
• Garlic: You can leave garlic out if it's not your thing!
• Aromatics: Thyme, Oregano, Rosemary, and Sage are my favorites. You can certainly get creative here and use any combination of the fresh herbs already mentioned; I use whatever is in my garden. 

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Chicken: You can use a whole Turkey or small Cornish hens instead.
• Butter: You can swap out butter for olive oil or ghee. Both will add moisture and flavor.
• Citrus: If you're not a fan of lemon, try using an orange instead.
• Spice Rub: Get creative with your spice rub! Mix and match flavors to create your perfect combo.

How To Smoke A Whole Chicken On A Pellet Grill

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Allow your whole chicken to come to room temperature. Pat the outside of the chicken dry with paper towels.

Step 2. Stuff the cavity with the onion, lemon, garlic, and aromatics.

Step 3. Truss the chicken by tying the legs together with kitchen twine.

Step 4. Slide a pat of butter under the skin of each breast.

Step 5. Thoroughly season the chicken with your dry rub, breast side down, first. Then turn it breast side up and season the other side.

Step 6. Place your whole chicken directly on the grill grates of your pellet smoker, breast side up. Smoke it for 3 hours at 225, then check the internal temperature with a digital thermometer. If the chicken has not reached an internal temperature of 165 degrees, increase the heat to 275 and smoke for another 30-45 minutes or until fully cooked. Your cooking time may vary depending on the size of the bird. Once the thickest part of the breast registers an internal temperature of 160-165 degrees f, remove the chicken and allow it to rest for 15-30 minutes before serving.

Expert Tips And Notes

• Brine: If you have time, brine the chicken, as it will impart a ton of flavor-all while also helping to keep your whole chicken moist, tender, and juicy. 
• Spray: Every 30-40 minutes, squirt the chicken skin with a little bit of apple cider vinegar from a conventional spray bottle. This will help keep the skin moist and help prevent the skin from drying out. You can also rub a little olive oil on it to help ensure you are left with crispy skin.
• Season: Don't skip on the dry rub! You will want to really cover the whole chicken with seasoning; be generous! The dry rub will provide a lot of flavor.

What To Serve With Traeger Smoked Chicken

• Sides: Serve with classic comfort dishes like classic potato salad, smashed potato salad, or Elote pasta salad for a flavor-packed plate. For something rich and satisfying, try pairing with truffle mashed potatoes or mashed potatoes with cottage cheese.
• Full Smoked Menu: Try pairing with other smoked dishes like smoked baked beans, Traeger smoked potatoes, or Traeger scalloped potatoes.
• Vegetables: Balance out the meal with bold, flavorful veggie sides like hot honey Brussels sprouts, maple bacon Brussels sprouts, corn on the cob, or a creamy American coleslaw.
• Leftovers: Use the leftover chicken in easy weeknight meals like sourdough chicken and dumplings, creamy lemon chicken noodle soup, or sourdough chicken pot pie for a cozy and nourishing option.
• Sauces & Extras: Add flavor with a drizzle of your favorite BBQ sauce, hot honey mustard, or a spoonful of Smashburger sauce for something a little different.

Storage And Reheating

• Storage: Once the bird is cool enough to handle, you will want to debone it. Place all the meat in an airtight container and store it in the fridge for 3-4 days. I'd also recommend freezing the bones to make Easy Homemade Bone Broth.
• Reheating: Place leftovers in an oven-safe dish and heat in the oven at 250 degrees for 5-10 minutes.