Skip to Main Content
  • Start Enjoying Wood-Fired Flavor Today With 0% APR  |Learn More
Traeger Whole Smoked Chicken

Traeger Whole Smoked Chicken

By Traeger Kitchen

Wrap your next poultry cook with a little smoke. This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor.

Prep Time

10 Min

Cook Time

3 Hr

Pellets

Mesquite

Ingredients

This recipe serves:

6

Units of Measurement:
Brine
1 Gallon water
1/2 Cup kosher salt
1 Cup brown sugar
1 Whole (3 to 3-1/2 lb) whole chicken
Seasoning
1 Teaspoon minced garlic
To Taste Traeger Chicken Rub
1 lemon, halved
1 Medium yellow onion, quartered
3 Whole garlic cloves
5 Sprig fresh thyme
This recipe serves:

6

Units of Measurement:
Brine
1 Gallon water
1/2 Cup kosher salt
1 Cup brown sugar
1 Whole (3 to 3-1/2 lb) whole chicken
Seasoning
1 Teaspoon minced garlic
To Taste Traeger Chicken Rub
1 lemon, halved
1 Medium yellow onion, quartered
3 Whole garlic cloves
5 Sprig fresh thyme

Steps

  • 1

    Make the brine: In a large pot, combine the salt, sugar, and water, stirring to dissolve the salt and sugar. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. Refrigerate overnight.

  • 2

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 3

    While the grill preheats, remove the chicken from the brine and rinse well, then pat dry with paper towels. Rub the outside with the minced garlic and Traeger Chicken Rub. Stuff the cavity with the lemon, onion, whole garlic cloves, and thyme. Tie the legs together.

  • 4

    Insert the probe into the thickest part of the chicken breast. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160℉, 2 1/2-3 hours.

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C

    03:00

    Super Smoke

  • 5

    Remove the chicken from the grill and let rest for 15 minutes before carving. The internal temperature will rise to 165℉ while the chicken rests. Enjoy!

This is a carousel. Use Next and Previous buttons to navigate, or jump to a slide using the slider.

Recommended Products:


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.

My Notes


In order to add notes for this recipe, you must log in or create an account.