Smoked whole chicken is super tender, flavorful, and requires just a few steps of prep work. Smoking a whole chicken might seem like a big job, but what if I told you it was super-simple and one of the best smoker recipes you can make on your smoker?
How To Make Whole Smoked Chicken
Our process for smoking this whole chicken is as simple as one-two-three.
One: We're hitting our chicken with olive oil and our homemade lemon and herb seasoning for chicken.
Two: We're tossing it on our Traeger at 225 degrees Fahrenheit until it hits 165 internal, about 4 hours.
Three: We're using our sear gun to hit the outside with some heat, in order to achieve a nice, crispy skin.
The "hardest" part of this recipe is waiting the 4 hours for the chicken to finish cooking!
You can serve this with any side you like, but our favorite is a nice, light salad dressed with olive oil and lemon juice.
The Ingredients
- Whole chicken. We got our hands on a Bell & Evans 3.5 pound bird for this cook.
- Olive oil. To act as a binder for our rub.
- Dry rub. We used our signature lemon and herb seasoning for chicken for this cook, but you can use whatever you like.
The Directions
1. Preheat your smoker to 225°F with your favorite pellets.
2. Pat the chicken dry with paper towels, and tie the legs together using butcher twine.
3. Rub the chicken all over with a light coating of olive oil, then apply the dry rub. Gently press the rub against the chicken to make sure it adheres.
4. Add the chicken to your smoker, breast side side up, and insert a wireless meat thermometer. Smoke the chicken until it hits an internal temperature of 165 F, about four hours.
5. Remove the chicken from the smoker and place onto a large baking sheet. Use a sear gun to torch the outside of the chicken, a minute or two, until nice and crispy.
6. Allow the chicken to cool for 15 minutes, then carve, serve and enjoy!
Storage Tips
- To Store. Place the carved chicken pieces in an airtight container or resealable plastic bag and refrigerate for up to 3-4 days.
- To Freeze. We're not fans of freezing cooked chicken, as it won't taste nearly as good when thawed out and reheated.
- To Reheat. Cover your cold chicken loosely with aluminum foil, and reheat in a 325F oven for 15-20 minutes. Or just serve cold with our smoked chicken salad recipe!
What To Serve With Whole Smoked Chicken
- Alabama white sauce. If you're looking to sauce your chicken, you can't go wrong with this creamy, tangy white BBQ sauce.
- Smoked baked beans. A flavorful side dish that adds a hearty and savory element to the meal.
- Smoked mac and cheese. A classic comfort food that pairs nicely with the smokiness of the chicken.
Recommended Tools
- Traeger Grill. I love my Traeger 780 for all things smoking, but you can use the smoker of choice.
- Meat Thermometer. I use this MEATER to keep an eye on the internal temp during the cook, and then just to be sure, I also check it with this Thermapen One at the end of the cook.
- Pellets. I've really been digging the pellets from BBQ'ers Delight.
- Sear Gun. I use the SearPro to get a good crisp and sear on all my smoked chickens and steaks.
Frequently Asked Questions
We recommend covering your chicken with aluminum foil, and then popping into a 325F oven for 15-20 minutes to reheat.
Cook your smoked whole chicken to 165F in the thickest part of the breast to make sure it's cooked all the way through.
Smoke your chicken at 225F until it hits 165F internal, about 4 hours.
More Chicken Recipes To Try
The Best Smoked Whole Chicken (On The Traeger)
Ingredients
- 1 whole chicken bone-in, skin-on
- 1 tsp olive oil
- 1/4 cup BBQ rub
Instructions
- Preheat your smoker to 225°F with your favorite pellets.
- Pat the chicken dry with paper towels, and tie the legs together using butcher twine.Â
- Rub the chicken all over with a light coating of olive oil, then apply the dry rub. Gently press the rub against the chicken to make sure it adheres.Â
- Add the chicken to your smoker, breast side side up, and insert a wireless meat thermometer. Smoke the chicken until it hits an internal temperature of 165 F, about four hours.
- Remove the chicken from the smoker and place onto a large baking sheet. Use a sear gun to torch the outside of the chicken, a minute or two, until nice and crispy.
- Allow the chicken to cool for 15 minutes, then carve, serve and enjoy!
Nutrition
Best Smoked Whole Chicken
Savor a juicy, smoked whole chicken with crispy skin with this easy recipe. Enjoy perfectly smoked, tender chicken in just four hours.
Type: Main
Keywords: smoked whole chicken
Recipe Yield: 4 people
Preparation Time: 15M
Cooking Time: 4H
Total Time: 4H15M
Recipe Ingredients:
- 1 whole chicken bone-in, skin-on
- 1 tsp olive oil
- 1/4 cup BBQ rub
Recipe Instructions: 1. Preheat your smoker to 225°F with your favorite pellets. 2. Pat the chicken dry with paper towels, and tie the legs together using butcher twine. 3. Rub the chicken all over with a light coating of olive oil, then apply the dry rub. Gently press the rub against the chicken to make sure it adheres. 4. Add the chicken to your smoker, breast side side up, and insert a wireless meat thermometer. Smoke the chicken until it hits an internal temperature of 165 F, about four hours. 5. Remove the chicken from the smoker and place onto a large baking sheet. Use a sear gun to torch the outside of the chicken, a minute or two, until nice and crispy. 6. Allow the chicken to cool for 15 minutes, then carve, serve and enjoy!
4.99
Best Smoked Whole Chicken
Savor a juicy, smoked whole chicken with crispy skin with this easy recipe. Enjoy perfectly smoked, tender chicken in just four hours.
Type: Main
Keywords: smoked whole chicken
Recipe Yield: 4 people
Preparation Time: 15M
Cooking Time: 4H
Total Time: 4H15M
Recipe Ingredients:
- 1 whole chicken bone-in, skin-on
- 1 tsp olive oil
- 1/4 cup BBQ rub
Recipe Instructions: 1. Preheat your smoker to 225°F with your favorite pellets. 2. Pat the chicken dry with paper towels, and tie the legs together using butcher twine. 3. Rub the chicken all over with a light coating of olive oil, then apply the dry rub. Gently press the rub against the chicken to make sure it adheres. 4. Add the chicken to your smoker, breast side side up, and insert a wireless meat thermometer. Smoke the chicken until it hits an internal temperature of 165 F, about four hours. 5. Remove the chicken from the smoker and place onto a large baking sheet. Use a sear gun to torch the outside of the chicken, a minute or two, until nice and crispy. 6. Allow the chicken to cool for 15 minutes, then carve, serve and enjoy!
4.99
