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Traeger Whole Smoked Chicken

10

3

Mesquite

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.

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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

  • Traeger Chicken Rub

  • 1 lemon, halved

  • 1 Medium yellow onion, quartered

  • 3 Whole garlic cloves

  • 5 Sprig fresh thyme

  • 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.
    • 1 Gallon water

    • 1/2 Cup Kosher salt

    • 1 Cup brown sugar

    • 1 Whole (3 to 3-1/2 lb) whole chicken

  • 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

  • 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.
    • 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

  • 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

    160 ˚F

  • 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!

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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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