Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken. You might even like it more than our Traeger Chicken Breast or our smoked chicken wings.
Traeger Smoked Whole Chicken Recipe
Whole chicken recipes are really difficult to sort through. I’ve made enough of them, all of which claimed to be the best of the best but all were just cooked chicken. I mean, just because it’s a whole bird does not mean it has to be difficult, time consuming and especially not bland.
So I got all obsessed. I decided to make a whole chicken that you’d order in a restaurant over the steak. I know, I know, but really, this smoked whole chicken is going to knock your dang socks clean off of you.
Why, why is that a saying? Knock your socks off? What about your shoes? Why didn’t we knock those off first? Who are all of these people walking around in socks?
Actually, it’s me.
If you know me, if you’re a friend or a neighbor you know that I’m ALWAYS in socks because my feet are ALWAYS cold.
Smoked Whole Chicken Ingredients
Believe it or not, you only need a handful of ingredients to make a Traeger smoked chicken. This Traeger whole chicken recipe has three main components: the dry rub used to flavor the smoked chicken, the few extra ingredients needed to actually smoke the chicken, and the ingredients needed to make a gravy from the pan drippings.
Here’s what you’ll need to make a smoked whole chicken on a Traeger:
- Fresh Thyme Leaves
- Salt and Pepper
- Onion Powder
- Cumin
- Smoked Paprika
- Ground Mustard
- Cayenne
- Dark Brown Sugar
- Garlic
- Chili Powder
- Butter
- Apple Juice
- Cornstarch
Note that adding a pan of apple juice to the smoker creates a delicious steam that keeps the meat moist and adds flavor as well.
How to Smoke a Whole Chicken
Smoked whole chicken does not need much time or attention at all. The most important step starts out the morning of, or even the night before is fine.
The most important step is to rinse, dry and set the bird in the fridge to dry out the skin. If you absolutely don’t have time or you forget, no biggie, it will still turn out awesome, but it does make for a better skin on the whole chicken.
Here are the basic steps to making a Traeger smoked chicken:
- Place a rinsed and dried chicken in the fridge all day to dry out the skin.
- Heat the smoker.
- Mix the chicken dry rub together.
- Sprinkle a little dry rub in the cavity of the bird. Using kitchen twine, tie together the legs if needed.
- Mix the remaining spice mixture with softened butter.
- Pull the skin up and loosen it from the meat. Spread the butter under the skin and all over the meat and then the rest all over the outside of the bird.
- Fill a pan with the juice and if your smoker permits, place it on the bottom rack and the chicken on the rack right above it.
- Smoke the bird for until the internal temperature reaches 165 degrees F. Remove to rest while you whisk up the drippings.
How Long to Smoke a Whole Chicken
Depending on the size of your bird, it’ll need to smoke for roughly 60 to 80 minutes at 375 degrees F. You’ll know your smoked whole chicken is done when it reaches an internal temperature of 165 degrees F.
How to Make Gravy from Pan Drippings
I will never forget roasting my first chicken, calling my mom and saying, “Now, how do I make a gravy? Is there a packet I buy?”
Silence, followed by “that’s what the pan drippings are for.” More silence, this time from me. 😬
Here’s how to make gravy from pan drippings:
- Strain out any bits that you don’t want from the drippings in the apple juice, reserving all liquids.
- If you couldn’t gather drippings, add 1 cup of chicken broth.
- Bring the liquids to a simmer in a skillet with raised sides.
- Whisk cornstarch and water together in a dish and whisk into the gravy until desired thickness.
- Brush over the chicken or use to dip pieces of chicken in.
How Long Will Smoked Chicken Keep?
A smoked chicken will keep for 7 days in the refrigerator.
Can You Freeze Smoked Chicken?
Smoked chicken can be frozen for 1 month. A FoodSaver will help you to be able to get the best results as it sucks out the air and vacuum seals the meat.
What to Serve with a Whole Chicken
Congrats! You’ve just smoked a whole chicken. Now the question is, what should you serve with your delicious Traeger whole chicken?
Here are a few of our favorite chicken side dishes to give you some ideas:
- Broccoli Bake
- Tomato Tart
- The BEST Mashed Potatoes
- Cheesy Zucchini Casserole
- Pea Salad
- More of our Favorite Side Dishes!
Tips for the Best Smoked Whole Chicken
The dry rub is the most important part of flavoring a whole chicken. Dry rub goes both under and over the skin, but I’ve found that throwing a little in the cavity makes the spices bloom out and increase flavor from inside out too.
We use fresh thyme leaves in the dry rub as it brings on a little different flavor than dried thyme. It transforms the chicken into something a lot more delicious and wonderful. If you must used dried thyme, use half the amount of fresh as it’s a condensed version and stronger.
As for the smoked paprika in the dry rub — find it. The end. It is not the same to use regular paprika. Really, smoked paprika is incredible. You can find it at most stores, but it’s sold on Amazon as well if you need it.
More Traeger Recipes:
- Glazed Chicken Wings
- Smoked Chicken Breasts
- Brisket on a Traeger
- Dry Rub Chicken Wings
- Pork Butt on a Traeger
- Tri Tip Recipe
- Chicken Kale Salad
- All of our favorite Traeger recipes!
How to Cook a Smoked Whole Chicken on a Traeger
Description
Ingredients
- 1 Whole Chicken, , giblets removed, rinsed and patted dry.
For the Dry Rub:
- 2 teaspoons Fresh Thyme Leaves, (or 1 teaspoon dried)
- 2 teaspoons Kosher Salt
- 1 teaspoon Onion Powder
- 2 Cloves Garlic, , minced
- 1 Tablespoon Dark Brown Sugar
- 2 teaspoons Smoked Paprika
- 1 Crack Black Pepper
- 1/2 teaspoon Ground Mustard
- 1 Pinch Cayenne
- 1 Pinch Chili Powder
- 1/4 teaspoon Cumin
- 6 Tablespoons Unsalted Butter, , softened
For Cooking:
- 16 oz Apple Juice
- Foil Pan
For the Gravy:
- 1 teaspoon Cornstarch
- 1 teaspoon Water
- Pan of apple juice and drippings from the Traeger
Instructions
Smoke the Whole Chicken:
- If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.
- Heat a smoker to 375 degrees F.
- Place the spices in a bowl and mix to combine.
- Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.
- Add the butter to the remaining spices and mix until it forms a smooth paste.
- Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.
- Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.
- Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.
- Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.
Make the Gravy:
- Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.
- Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.
- Slice the chicken and brush with the gravy. Serve!
Notes
- If you don't have drippings leftover, just use 1 cup of chicken broth to make the gravy.
Carla
WOW!!!! This recipe is truly incredible. My entire family of five had seconds and loved every bite. The flavors are perfect and the chicken turned out so juicy and flavorful. It was better than a Costco rotisserie chicken and obviously way more healthy than that! Definitely putting this whole chicken recipe in the rotation. First time making a dish from you and I plan on looking up more now. WELL DONE!!! Awesome recipe, thank you.
Sweet Basil
Carla!! You’ve made my whole day! Thank you so much! Whole chickens on the Traeger are so simple but so delicious! Can’t wait to hear which recipe you try next!
Carla
I have now made this 5 times, comes out perfect every time – this is solidly in the weekly meal rotation. The best part is I can use the leftover chicken in other dishes also, so it’s a win win. We’ve also had your “Cheesy ground beef and rice” casserole and it was another HIT. My mom was over when I made it the first time and she flipped out. She made it for my sister’s family and now they all wanted the recipe as well. Your food is very, very good, I look forward to trying more of your recipes. I bought your cookbook off Amazon too!
Sweet Basil
Thank you so, so much Carla!! Your support means the world to us!
Megan Galgano
Did not care for the sweetness of the gravy and chicken lacked smoke flavor despite cooking lower longer and slower. IMO a store bought rotisserie chicken is a whole lot easier and tastier. Wanted to like tonight’s dinner but didn’t, unfortunately.
Sweet Basil
Thank you for the feedback Megan!
John B
What is 1 Crack Black Pepper? 1 black peppercorn cracked?
Sweet Basil
It will keep in the freezer for up to 2 months but it will keep its shape after freezing. So after it is frozen, you won’t be able to spread it or pipe it. So freeze it how you want it to look. Or you can pipe it onto your dessert and then freeze the whole dessert.
Sweet Basil
Hi John! It means 1 turn of your fresh pepper grinder or a larger pinch of ground pepper.
Candace Jones
Question… when you say mix the juices to make the gravy are you including the apple juice?
Sweet Basil
Hi Candace! Yes, it includes the apple juice.
Bob R
Can you cook this at lower temp for a longer period of time?
Sweet Basil
Hi Bob! You can smoke it at 275-325 and it will take 2-3 hours. Enjoy!
Bob r
Thanks for the response! We are making this tomorrow. We will let you know how we made out. Thank you!
Sweet Basil
Please do let us know!
Kelly
Amazing flavor!!!
Sweet Basil
Thank you! So glad you enjoyed it!
David
I got my first Traeger at a Costco roadshow about 20 years ago. They weren’t even digital back then. The guy told me to take the “Chicken Challenge. “ Set it to high for 70 minutes and don’t open the lid. Used their chicken rub. Best chicken I’ve ever had.
Sweet Basil
We are obsessed with our Traeger! Such a great product!