How to Cook a Smoked Whole Chicken on a Traeger
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.
Servings: 6
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
- ½ teaspoon Ground Mustard
- 1 Pinch Cayenne
- 1 Pinch Chili Powder
- ¼ teaspoon Cumin
- 6 Tablespoons Unsalted Butter softened
For Cooking:
- 16 oz Apple Juice
- Foil Pan
For the Gravy:
- Pan of apple juice and drippings from the Traeger
- 1 teaspoon Cornstarch
- 1 teaspoon Water
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.1 Whole Chicken
- Heat a smoker to 375 degrees F.
- Place the spices in a bowl and mix to combine.2 teaspoons Fresh Thyme Leaves, 2 teaspoons Kosher Salt, 1 teaspoon Onion Powder, 2 Cloves Garlic, 1 Tablespoon Dark Brown Sugar, 2 teaspoons Smoked Paprika, 1 Crack Black Pepper, ½ teaspoon Ground Mustard, 1 Pinch Cayenne, 1 Pinch Chili Powder, ¼ teaspoon Cumin
- 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.6 Tablespoons Unsalted Butter
- 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.16 oz Apple Juice, Foil Pan
- 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.Pan of apple juice and drippings from the Traeger
- Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.1 teaspoon Cornstarch, 1 teaspoon Water
- 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.
Nutrition
Serving: 1cup | Calories: 424kcal | Carbohydrates: 12g | Protein: 24g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 969mg | Potassium: 332mg | Fiber: 1g | Sugar: 9g | Vitamin A: 888IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg