Quick Look at this Traeger Smoked Whole Chicken Recipe
- Ready In: about 4 hours
- Serves: 6
- Main Ingredients: whole roasting chicken and the BEST smoked chicken dry rub!
- Dietary Info: Whole30, Paleo, Dairy-Free, Gluten-Free
- Best For: backyard cookouts, Sunday Supper, great for meal prep
- Why You’ll Love It: Our Traeger smoker is best way to cook any cut of chicken! It will take some time, but that low-and-slow cooking technique results in the most juicy, tender, and flavorful chicken I have EVER tasted. Whether you are new to smoking meats or are a master, I will take you through everything you need to know to make the best smoked whole chicken recipe!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Whole Chicken – pick-up a fresh chicken or make sure it is fully thawed before seasoning.
- Dry Rub – my tried-and-true smoked chicken rub is made with 10 spices from your cabinet and adds so much flavor!
- Butter + Garlic – an alternative way to make a simple smoked whole chicken, if you want to skip the rub.
How To Smoke A Whole Chicken
Step 1 – Pat the chicken dry, rub it down with olive oil, and then coat with the dry rub.
Alternative Step 1 – Pat the chicken dry, rub with garlic butter, and season with salt & pepper.
Pro Tip
Pat the chicken as dry as possible! Just when you think it is dry, pat it again with paper towels. This will give you a more crisp skin and make it easier to spread the butter (if you are making that option).
Step 2 – Place the chicken on a preheated smoker and close the lid.
Step 3 – Check the internal temperature and remove the chicken when it reaches 160-165 degrees F.
How Long Do You Smoke A Whole Chicken?
It will take approximately 3.5 – 4.5 hours to smoke a whole chicken at 225 degrees F. The best way to track when it is done, is to keep track of the internal temperature with a meat thermometer. There are many variables at play when when smoking meats (such as humidity, hot spots on your smoker, wind, etc).
| Undercooked | Below 160 degrees F |
| Fully Cooked | Around 162-165 degrees F |
*Note that the internal temperature will rise a few degrees while the meat rests.
Step 4 – Let the chicken rest for 10-15 minutes, carve, and serve!
How To Carve A Chicken?
This is a similar process to how to carve a turkey. Simply cut off the kitchen twine, then use a large knife to remove the legs by cutting down on the joint between the leg/thigh and the body of the chicken. Now find the breastbone and cut diagonally down to remove each chicken breast. Finally, cut off each chicken wing. Voila!
What To Pair With Smoked Chicken
Anything that you would traditionally eat with a whole roasted chicken can also be enjoyed with this smoked chicken:
- Keep it on the smoker with smoked broccoli, smoked potatoes, or smoked baked beans.
- BBQ classics: 10-minute creamy coleslaw and slow cooker baked beans.
- Family Dinner: yukon gold mashed potatoes and garlic green beans.
Spatchcock vs. Whole Chicken Testing
- The process of spatchcocking a chicken will take a little extra time, but it is worth it!
- A spatchcock chicken will cook more evenly and with a shorter overall cook time, due to it laying flat. This increased surface area also allows for more smoke exposure and, therefore, flavor.
- It might look a little funny and require some extra work, but I would highly recommend spatchcocking a chicken before placing it on the smoker!
Smoked Whole Chicken FAQs
Using a smoked chicken brine is not required. It is an optional step that can result in a more juicy chicken but not necessary.
A slightly sweet, fruit wood works great, like cherry or apple wood. Pecan and mesquite are also nice options!
Typically, when smoking meats, it is best to keep the lid closed as much as possible to keep the temperature consistent. Therefore, using a probe that inserts and stays in the meat while it cooks is the best option. If you do not have one, just use a digital meat thermometer and try to check the temp quickly and then close the lid.
Use a reliable internal meat thermometer or probe to track the internal temperature. If you feel like it is stalling, turn up the heat a bit to 235 degrees F or even 250 degrees F towards the end of the cooking time.
Other Smoked Chicken Recipes You Might Like
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Ingredients
Smoked Whole Chicken
- 4 pound whole chicken
- 1-2 tablespoons extra virgin olive oil, or avocado oil
Smoked Chicken Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano leaves
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ¼ teaspoon ground ginger
- see Notes for Option #2
Instructions
- Prep: Preheat smoker to 225℉. Ensure the 4 pound whole chicken is fully thawed and and the cavity is empty. Pat chicken dry with a clean paper towel.
- Make Dry Rub: In a small bowl, add 1 tablespoon kosher salt, 1 tablespoon dried oregano leaves, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, ½ teaspoon turmeric, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon coriander, and ¼ teaspoon ground ginger. Mix to combine; set aside.
- Season Chicken: Drizzle chicken with 1-2 tablespoons extra virgin olive oil and rub all over until it is fully coated. Cover the outside of the chicken with the dry rub, including under the skin where you can – ensure you get into every nook and cranny.
- Smoke Chicken: Use kitchen twine to tie the chicken legs together and tuck the wings. Place chicken on the smoker (breast side up) and close. Let cook approximately 3½ – 4½ hours or until the internal temperature reaches 165℉. Keep an eye on the smoking chips, so you don't run out!
- Rest + Serve: Remove from smoker and let rest 10-20 minutes before carving (cover will aluminum foil). Enjoy!
Notes
- Option #2: instead of using the Smoked Chicken Dry Rub, you can take 2-3 tablespoons softened butter and mix with 2-3 teaspoons minced garlic and then rub that all over the chicken (including under the skin where you can). Then sprinkle generously with kosher salt and ground black pepper. Smoke according to the instructions above.
- Smoke Time: keep a close eye on the internal temp. Every smoker can be different and there are always so many variables at play when when determining how long it will take to become fully cooked (such as humidity, hot spots on your smoker, wind, etc). Use an internal meat thermometer or probe to track the internal temp – if you feel like your internal temp is stalling, you can turn up the heat a bit (235 degrees F or even 250 degrees F) towards the end of cooking time.
- Optional Brine: Make a batch of our smoked chicken brine and brine the chicken for 12-24 hours. Remove from brine and pat dry.
- Hot Finish: to get a more crispy skin, you can take the chicken off when it hits 160 degrees F and then transfer it to a grill at high heat (500 degrees) for about 5 minutes.
- Leftovers: got leftovers or smoked an extra chicken – we love this Smoked Chicken Salad!
- Wood Chips/Wood Pellets: I love using cherry, apple wood, pecan or mesquite here!
- BBQ Sauce: feel free to baste with your favorite BBQ Sauce during the last 30 minutes of cook time!
Bridget says
Highly recommend making the option with the dry rub! Yum!
Erin says
Made the dry rub version and LOVED it – so juicy!