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Smoke Roasted Chicken with Herbed Butter

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Mesquite

Cook up this whole-roasted chicken for your next family Sunday dinner, or make your weekly meal prep simple and flavorful by portioning it out into containers.

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Herbed Butter

  • 8 Tablespoon unsalted butter, room temperature

  • 1 Clove garlic, minced

  • 1 scallion, minced

  • 2 Tablespoon minced fresh herbs such as thyme, rosemary, sage or parsley

  • 1 1/2 Teaspoon Traeger Chicken Rub

  • 1/2 Tablespoon Fresh lemon juice

main

  • 1 (4 to 4-1/2 lb) chicken

  • Traeger Chicken Rub

  • 1

    In a small bowl, combine butter, scallions, garlic, minced fresh herbs, Traeger Chicken Rub and lemon juice. Blend well with a wooden spoon.

    • 8 Tablespoon unsalted butter, room temperature

    • 1 Clove garlic, minced

    • 1 scallion, minced

    • 2 Tablespoon minced fresh herbs such as thyme, rosemary, sage or parsley

    • 1 1/2 Teaspoon Traeger Chicken Rub

    • 1/2 Tablespoon Fresh lemon juice

  • 2

    Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.

    • 1 (4 to 4-1/2 lb) chicken

  • 3

    Sprinkle a generous amount of Traeger Chicken Rub into the cavity of the chicken

    • To Taste Traeger Chicken Rub

  • 4

    Gently loosen the skin around the chicken breast and slide in a few tablespoons of the herb butter and cover evenly. Smear the outside of the chicken with the remaining herb butter.
  • 5

    Tuck the chicken wings behind the back. Tie the legs together with butcher’s twine.
  • 6

    Sprinkle the outside of the chicken with more Traeger Chicken Rub and insert sprigs of fresh herbs into the cavity of the chicken if desired.
  • 7

    When ready to cook, set Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 8

    When grill is hot, place chicken directly on the grill grate, breast side up. Cook for 1 to 1-1/4 hours or until the internal temperature registers 165℉. If the chicken is browning too quickly, loosely cover the breast and legs with foil and continue to cook.

    165 ˚F

  • 9

    Remove from the grill and let rest 15 minutes at room temperature before carving. Serve. Enjoy!

Tips From the Pros: How to Smoke a Whole Chicken

Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.

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