Ultimate Traeger Smoked Whole Chicken

Unlock the secrets to a perfectly smoked whole chicken with this comprehensive guide. Whether you’re a seasoned pitmaster or new to the world of pellet grills, this recipe for Traeger Smoked Whole Chicken guarantees a remarkably tender, incredibly juicy, and flavor-packed bird that practically falls off the bone. We’ll explore two fantastic seasoning options – a robust dry rub and a vibrant marinade – ensuring every bite is a culinary delight. This method is adaptable for any smoker or pellet grill, bringing that irresistible smoky aroma and taste right to your backyard.

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The journey to mastering smoked chicken begins long before it hits the grill. From choosing the right bird to the art of seasoning and precise temperature control, each step plays a crucial role in achieving that mouthwatering outcome. We’ve meticulously tested both dry rub and marinade techniques, refining them to perfection, so you can achieve flawless results every time. Imagine the captivating aroma filling your neighborhood, signaling a backyard cookout that promises delicious, memorable meals and even delightful leftovers you’ll truly savor.

How to Properly Thaw a Whole Chicken

Proper thawing is the first critical step to ensuring food safety and optimal cooking results for your whole chicken. I recommend two safe and effective methods: refrigerator thawing or cold water thawing.

• Refrigerator Thawing: This is the safest and most recommended method, though it requires more planning. Keep the chicken in its original packaging and place it on a sheet pan or in a large dish to catch any potential drips. Thawing a whole chicken in the refrigerator can take anywhere from 24 hours for a small bird (3-4 lbs) to several days for larger ones (5 lbs or more, allow about 5-6 hours per pound). Once fully thawed, the chicken can safely remain in the fridge for up to two additional days before cooking.
• Cold Water Thawing: If you’re short on time, cold water thawing is a faster alternative. Place the chicken, still in its watertight packaging, into a large bowl or sink filled with cold tap water. Change the water every 30 minutes to ensure it remains cold and to prevent bacterial growth. A 4-5 pound chicken typically thaws in 2-3 hours using this method. Cook immediately after thawing.

Never thaw chicken at room temperature, as this can allow harmful bacteria to multiply rapidly.

The Benefits of Spatchcocking Your Chicken

While not strictly necessary, spatchcocking (also known as butterflying) your chicken offers significant advantages for smoking. Have you ever wondered how those beautifully cooked, evenly browned whole chickens in magazines achieve such perfection? Often, the secret lies in spatchcocking.

Spatchcocking involves removing the backbone, allowing the chicken to lay flat. This creates a more uniform thickness across the bird, leading to several key benefits:

• Even Cooking: The breast and thigh areas, which typically cook at different rates, are exposed more evenly to the heat, reducing the risk of dry breasts or undercooked dark meat.
• Faster Cook Time: By laying flat, more surface area is exposed to the heat, significantly reducing overall cooking time, often by an hour or more. This is a huge advantage when you’re in a hurry.
• Crispier Skin: With the skin more exposed to direct heat and smoke, it has a better chance of rendering fat and achieving that coveted crispy texture.

To spatchcock, place the chicken breast-side down. Using sharp kitchen shears (I highly recommend these cooking shears from Amazon for precision and ease), cut along both sides of the backbone from the tail to the neck. Remove the backbone (you can save it for stock!). Flip the chicken over and press firmly on the breastbone until it flattens with a satisfying crack. You may also want to tuck the wing tips under the breast for a neater presentation and to prevent them from burning.

Tying Chicken Legs for Even Cooking

If you opt not to spatchcock your chicken, a simple but effective technique to promote even cooking and prevent the leg tips from burning is to tie the legs together with butcher’s twine. This practice, often referred to as trussing, keeps the chicken more compact, allowing it to cook more uniformly. It also helps maintain a more appealing presentation as the chicken holds its shape better on the grill.

Mastering the Art of Seasoning: Dry Rub vs. Marinade

The flavor profile of your smoked chicken largely depends on your choice of seasoning: a dry rub or a liquid marinade. Both methods infuse the chicken with incredible taste, but they achieve it in different ways, offering distinct culinary experiences.

Dry Rubs: Flavorful Crust and Depth

A dry rub is a blend of dry spices and herbs applied directly to the surface of the chicken. When rubbed onto the skin, it adheres and, during cooking, creates a flavorful crust that amplifies the taste of the spices. My Dry Rub for Chicken recipe is perfectly suited for a whole smoked chicken, similar to how it enhances my Dry Rub Chicken Wings. The coarseness of a rub, compared to a simple seasoning, helps it stick and form a crust.

For a deeper flavor penetration, you can apply the dry rub and allow the chicken to rest, refrigerated, for at least 30 minutes, or even overnight. While entirely optional, this resting period allows the flavors to meld and seep into the meat. The primary goal of a dry rub is to build a robust flavor on the surface and contribute to a crispy skin texture.

Liquid Marinades: Tenderizing and Zesty Flavors

The key difference between a dry rub and a marinade is the presence of moisture. Marinades, being liquid-based, often contain acids (like citrus or vinegar) or enzymes that help tenderize the meat. While a dry rub focuses on surface flavor and crust, a marinade works to infuse flavor and moisture throughout the meat, resulting in an even more tender final product.

I absolutely love the marinade from my Pollo Asado Recipe. It’s a vibrant blend of citrus juices (lime and orange) combined with aromatic spices such as chipotles in adobo sauce, cumin, and smoked paprika. This marinade is renowned for its zesty, smoky, and slightly spicy notes, creating a uniquely delicious chicken. If you prefer a simpler approach to tenderizing with a liquid, a soy sauce-based marinade can also effectively tenderize the meat while adding savory depth.

Essential Chicken Preparation Steps

Before seasoning your chicken, a few crucial preparation steps ensure a successful and delicious smoke:

1. Remove Giblets and Neck: Most whole chickens come with a small package of giblets (the heart, liver, and gizzard) and sometimes the neck, tucked inside the main cavity or beneath the neck flap. It’s essential to remove these before cooking. While some cooks save them for gravy or stock, you can discard them if you prefer.
2. Rinse (Optional, with caution): While many culinary experts suggest that rinsing chicken is unnecessary and can spread bacteria, if you choose to rinse, do so carefully under cold running water. Immediately clean and sanitize your sink and surrounding surfaces afterwards.
3. Pat Dry: This step is critical for both dry rub and marinade applications. Use paper towels to thoroughly pat the chicken dry, both inside and out. Excess moisture on the skin prevents the rub from adhering properly and hinders the development of crispy skin. A dry surface allows for better smoke penetration and a more appealing finish.

Smoking a Whole Chicken on Your Traeger Grill

Smoking a whole chicken on a Traeger or any pellet grill is a straightforward process that yields incredibly flavorful results. Here’s a detailed breakdown of the steps:

1. Season Your Chicken: As discussed, choose your preferred method: a generous application of dry rub, ensuring it’s massaged well into the skin and cavity, or brushing with a flavorful marinade. If using a marinade, allow it to soak for at least 30 minutes, or ideally, several hours in the refrigerator for maximum flavor.
2. Preheat Your Smoker: Begin by preheating your Traeger or pellet grill to a low temperature, typically 225°F (107°C). This initial low temperature is crucial for maximizing smoke penetration, infusing the chicken with that deep, smoky flavor.
3. Smoke the Chicken: Carefully place the seasoned chicken directly on the grill grates. Insert a reliable meat thermometer into the thickest part of the thigh, avoiding the bone. Close the lid and let the chicken smoke until its internal temperature reaches around 150°F (65°C). The exact time will vary based on chicken size and smoker consistency, but this phase usually takes a few hours.
4. Achieve Crispy Skin (Optional but Recommended): For that desirable crispy skin, once the chicken reaches 150°F (65°C), increase the smoker temperature to 350°F (175°C). Continue cooking at this higher temperature until the internal temperature of the chicken reaches 165°F (74°C). This higher heat helps render the fat in the skin, making it wonderfully crisp without overcooking the meat.
5. Rest the Chicken: Once the chicken reaches 165°F (74°C), remove it from the smoker and place it on a cutting board, tented loosely with foil. Allow it to rest for 15-20 minutes before carving. This resting period is vital for the juices to redistribute throughout the meat, ensuring a tender and moist chicken.

Choosing the Best Wood Pellets for Smoked Chicken

The type of wood pellets you use significantly impacts the final flavor of your smoked chicken. For poultry, lighter, fruitier woods are generally preferred as they impart a subtle, sweet smoke that complements the chicken without overpowering it. Excellent choices include:

• Cherry: Offers a mild, sweet, fruity smoke and a beautiful dark red color to the chicken skin.
• Apple: Similar to cherry, apple provides a delicate, sweet, and fruity flavor. It’s very versatile and pairs well with almost any poultry.
• Alder: Known for its very mild, slightly sweet smoke, alder is a great choice if you prefer a less intense smoky flavor.
• Oak: A classic choice, oak provides a medium, robust smoky flavor that’s not too strong.
• Hickory: Delivers a stronger, more bacon-like smoke flavor. Use sparingly or blend with milder woods if you prefer a less intense smoke.

The Traeger Signature blend, which often combines several of these woods, is also a fantastic all-around option that pairs beautifully with poultry and many other foods.

Achieving Perfect Doneness: Smoking Times and Temperatures

The total cooking time for a whole smoked chicken will vary depending on its size, the consistency of your smoker’s temperature, and whether it’s spatchcocked. For instance, a 4 ½-pound chicken typically takes about 4 hours using the two-stage temperature method described.

The Golden Rule: Use a Meat Thermometer!
Relying solely on cooking time can lead to over or undercooked chicken. The only way to guarantee safety and doneness is to use an accurate meat thermometer. Chicken is safely cooked when it reaches a minimum internal temperature of 165°F (74°C).

Where to Check the Temperature:

• Insert the thermometer into the thickest part of the thigh, ensuring it does not touch the bone.
• Also check the thickest part of the breast.
• For a whole chicken, checking multiple spots helps ensure even cooking throughout.

Always aim for 165°F (74°C) as your target internal temperature.

Ideal Smoking Temperatures for a Whole Chicken

To achieve the best balance of smoky flavor and crispy skin, I recommend a two-stage temperature approach for smoking a whole chicken:

1. Low Temperature for Smoke Infusion (225°F / 107°C): Start your smoker at a lower temperature of 225°F (107°C). This allows the smoke to penetrate the meat more effectively and for a longer duration, building a deeper, richer smoky flavor. Maintain this temperature for the first few hours of cooking, until the internal temperature of the chicken reaches approximately 150°F (65°C).
2. Higher Temperature for Crispy Skin (350°F / 175°C): Once the chicken hits 150°F (65°C) internally, increase the smoker temperature to 350°F (175°C). This higher heat will help render the fat in the skin, making it wonderfully crisp, and will quickly bring the chicken up to its final safe internal temperature of 165°F (74°C). This method ensures both maximum smoke flavor and a satisfyingly crispy exterior.

The Importance of Resting Your Smoked Chicken

After your smoked chicken reaches its target internal temperature of 165°F (74°C) and comes off the grill, resist the urge to slice into it immediately. This resting period is one of the most crucial steps for ensuring a juicy and tender result.

When meat cooks, its muscle fibers contract, pushing the internal juices towards the center. If you cut into the chicken right away, those juices will simply run out onto your cutting board, leaving you with dry meat. Allowing the chicken to rest for 15-20 minutes, loosely tented with foil, provides time for the muscle fibers to relax and for the juices to redistribute throughout the entire bird. This ensures that every slice is moist, flavorful, and succulent. Trust the process – patience here truly pays off!

Storing and Reheating Leftover Smoked Chicken

Proper storage and reheating are essential for enjoying your delicious smoked chicken leftovers while maintaining food safety and quality.

Refrigeration:

Once cooled to room temperature (within two hours of cooking), store any leftover smoked chicken in an airtight container in the refrigerator. It will remain fresh and safe to eat for 3-4 days. For best results, consider deboning and shredding or slicing the chicken before storing, as this makes reheating easier and more efficient.

Freezing Smoked Chicken for Future Meals

Smoked chicken freezes beautifully, allowing you to enjoy its rich flavor for much longer. You can freeze cooked chicken for up to 4 months.

Freezing Tips:

1. Slice or Shred: It’s best to slice, dice, or shred the chicken before freezing. This not only makes it easier to portion but also speeds up thawing and reheating later.
2. Portioning: Divide the chicken into individual or meal-sized portions.
3. Wrap and Bag: Wrap the chicken tightly in foil or plastic wrap, then place it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label with the date.

Best Methods for Reheating Smoked Chicken

To retain moisture and flavor, avoid high-heat reheating methods that can dry out the chicken.

• Oven: Preheat your oven to 325°F (160°C). Place the chicken in an oven-safe dish, possibly with a splash of chicken broth or water to keep it juicy. Cover with foil and bake until thoroughly warmed through, typically 15-25 minutes depending on the size and thickness of the pieces.
• Microwave: While convenient, the microwave can sometimes dry out chicken. If using, place chicken in a microwave-safe dish with a tablespoon of broth or water, cover, and microwave in short intervals (30-60 seconds) until hot.
• Skillet: For smaller pieces or shredded chicken, a covered skillet over medium-low heat with a little broth or water can gently warm the chicken while keeping it moist.

Perfect Side Dishes to Complement Your Smoked Chicken

A perfectly smoked whole chicken deserves equally delicious side dishes. Here are some fantastic recipes that pair wonderfully with the rich, smoky flavors of your chicken:

• Bow Tie Pasta Salad
• Bacon Ranch Pasta Salad
• Broccoli Salad with Cheese and Bacon
• Chipotle Cilantro Lime Rice
• Instant Pot Black Beans
• Oven Baked Roasted Corn on the Cob

More Traeger Chicken and Turkey Recipes

If you love cooking poultry on your Traeger, explore these other incredible recipes:

• Traeger Smoked Chicken Wings
• Traeger Smoked Chicken Breast
• Traeger Smoked Turkey
• Traeger Smoked Turkey Breast
• Smoked Turkey Wings
• Traeger Beer Can Chicken

Explore More Traeger Recipes

Beyond poultry, your Traeger grill is capable of creating a wide array of smoked delicacies. Dive into more Traeger recipes:

• Traeger Smoked Salmon
• Traeger Smoked Ham
• Traeger Smoked Bacon
• Smoked Mac and Cheese
• Smoked Salsa
• Smoked Lobster Tail
• Traeger Smoked Brisket

Traeger Smoked Whole Chicken (Dry Rub or Marinade) Recipe Card

By Brandi Crawford

This Traeger Smoked Whole Chicken can be marinated or seasoned with a dry rub. The result is always tender, juicy, fall off the bone chicken loaded with flavor. This recipe works for any smoker or pellet grill.

Average Rating: 5 stars from 2 votes.

Prep Time: 20 mins

Cook Time: 4 hrs

Total Time: 4 hrs 20 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 5 servings

Calories: 340 kcal

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Equipment Needed for Smoking Chicken

• Traeger Pellet Smoker
• Meat Thermometer
• Air Fryer Oil Spray Bottle
• Butcher’s Twine (optional, if not spatchcocking)
• Sharp Kitchen Shears (if spatchcocking)

Ingredients for Traeger Smoked Whole Chicken

• 4.5-5 pound whole chicken (Ensure giblets and neck have been removed)

Option 1: Homemade or Store-Bought Dry Rub

• 1 tablespoon olive oil (enough to fully coat the chicken)
• 1 ½ tablespoons brown sugar or brown sweetener
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Option 2: Chipotle Citrus Marinade

• 7 oz Chipotles in Adobo Sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice (from one juiced orange)
• ¼ cup fresh cilantro
• 3 garlic cloves
• ¼ cup chopped onions
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Detailed Instructions for Smoking a Whole Chicken

1. Preheat smoker to 225 degrees F (107 degrees C).
2. Pat chicken thoroughly dry with paper towels. Remove all contents from the inner cavity (giblets, neck).

Dry Rub Chicken Preparation

1. Drizzle the chicken with olive oil, or use an oil spray bottle for easier, even coating.
2. Generously season the entire chicken, rubbing the spices into the skin for maximum flavor.
3. If you are not spatchcocking (see optional instructions below), tie the chicken legs together with butcher’s twine. This helps promote even cooking and prevents the leg tips from burning.

Chipotle Citrus Marinade Preparation

1. Combine all marinade ingredients (Chipotles in Adobo Sauce, lime juice, orange juice, cilantro, garlic, onions, cumin, smoked paprika, salt, and pepper) in a blender, food processor, or a large bowl for an immersion blender.
2. Blend until a thick, smooth sauce forms.
3. Brush the marinade generously over the chicken. Marinating overnight in the refrigerator is optional but recommended for deeper flavor.
4. If you are not spatchcocking (see optional instructions below), tie the chicken legs together with butcher’s twine to ensure even cooking and prevent burning.

Smoking and Grilling Instructions

1. Place the prepared chicken directly onto the preheated smoker grates.
2. Smoke the chicken at 225 degrees F (107 degrees C) until it reaches an internal temperature of 150 degrees F (65 degrees C). Cooking time will vary, typically 3-6 hours depending on chicken size and smoker.
3. For crispy skin, once the chicken reaches 150 degrees F (65 degrees C) internally, increase the smoker temperature to 350 degrees F (175 degrees C). Continue cooking at this higher temperature until the chicken reaches a final internal temperature of 165 degrees F (74 degrees C).
4. Always use a reliable meat thermometer to check doneness. Insert the probe into the thickest part of the chicken (usually between the thigh and leg, or in the breast), ensuring it doesn’t touch bone. Verify 165 degrees F (74 degrees C) in several areas for accuracy.
5. Remove the chicken from the smoker and allow it to rest for a minimum of 15-20 minutes before slicing. This crucial step allows the juices to redistribute, resulting in a much juicier chicken. Slicing too soon will lead to dry meat.

Optional Spatchcock Instructions (Before Seasoning)

1. Place the chicken breast-side down. Locate the backbone, which runs down the center of the chicken’s back, below the neck.
2. Using sharp cooking shears or a sturdy knife, cut along both sides of the backbone to remove it completely. Save the backbone for stock if desired.
3. Flip the chicken breast-side up and firmly press down on the breastbone until it flattens and you hear a crack. Reposition the drumsticks as needed. For better presentation and to prevent the wings from browning too quickly, tuck the wing tips back under the breast.

Chef’s Notes for the Best Smoked Chicken

• Feel free to experiment with any of your favorite poultry dry rubs or marinades. The key is thorough seasoning.
• Always ensure the chicken is fully coated with your chosen spices or marinade. Add more if necessary to achieve full coverage.
• The best wood pellets for poultry are typically fruit woods like cherry or apple, or milder woods like alder and oak. Hickory can be used, but in moderation, or blended with other woods for a less intense flavor. Traeger’s Signature blend is also an excellent versatile choice.
• The Importance of Resting: Do not skip the resting period! Allowing the chicken to rest for at least 15 minutes after smoking is crucial. During this time, the muscle fibers relax, and the internal moisture (juices) redistributes throughout the meat. Cutting into the chicken too soon will cause these precious juices to escape, resulting in a dry bird.

Nutritional Information

Serving: 1 serving

Calories: 340 kcal

Carbohydrates: 2 g

Protein: 33 g

Fat: 22 g

Important Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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