How to Smoke a Chicken

Laura Lynch

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This recipe makes the best Traeger Smoked Chicken that turns out tender, slightly smoky, and super juicy. Traeger smoke chicken is easy to make and results in that perfect juicy chicken you crave.

Making a whole chicken on the Traeger is super easy and makes the best dinner. We’ve all had grilled chicken, so why not mix it up a little and smoke your chicken instead! All you have to do is brine the chicken so that the meat is seasoned, then slow cook it on the smoker until you reach the desired temperature.

We’ve made this whole chicken on the Traeger so many times and it always turns out great. You really can’t beat it because the Traeger imparts a wonderful smokiness and tenderness to the poultry with very little intervention from you.

» You might also like this Traeger Brisket recipe and Traeger Smoked Sweet Potatoes.

Ingredients You’ll Need For This Recipe

Here is what you will need to make a whole chicken on the Traeger:

• Whole Chicken – You can cook any size whole chicken you want, just remember that the cooking time will vary. This recipe uses a 4-pound chicken.
• Brine – To make the brine, you need a large pot that can fit the brine and the chicken and also fit inside your refrigerator. Combine water, salt, lemon, thyme, rosemary, brown sugar, garlic, black peppercorns.
• Homemade Rub: Paprika, salt, pepper, dried rosemary, garlic powder, chili powder, onion powder. This rub is one that we use for all of the bbq meats we make. It’s easy to mix up and use for everything.
• Lemon – You’ll use lemon for the brine and to stuff inside the chicken for cooking.
• Garlic – Garlic is also used in the brine and in the chicken.
• Rosemary – I love the aroma of rosemary with chicken
• Thyme – Thyme is also one of the classic chicken herbs, but you can also use oregano, marjoram or any stem herbs you like.
• Butter – I use salted butter. Mixed with the seasonings, this makes a great coating on the chicken to get a nice crispy skin.
• OPTIONAL: Smoky bourbon BBQ sauce: You don’t need bbq sauce with this chicken. It’s great all on its own, but we like to add the delicious smoky flavor of this homemade Bourbon BBQ Sauce.

What Pellets to Use for the Traeger?

You’ll also need pellets for your Traeger. Traeger pellets come in many different types that you can choose from. I like to use cherry wood pellets for mine. I actually use these Bear Mountain cherry wood pellets from Amazon.com. They also have a bourbon wood pellet that’s very good.

How to Make Homemade Chicken Rub

A perfectly balanced dry rub does wonders for the flavor, but also seals in the juices and keeps the chicken from drying out.

We use this dry spice rub on everything, because it’s packed with flavor and adds a perfectly balanced punch of spice to every bite. The spices that go into this rub all work together to create a great flavor profile.

What you’ll need (you can find the quantities for each in the recipe at the bottom of this post):

• Paprika
• Salt and pepper
• Dried rosemary
• Chili powder
• Onion powder
• Garlic powder

How to Make Traeger Smoked Chicken

There is some controversy over whether to brine the chicken in advance or not when smoking it. I think it comes down to personal preference. A lot of recipes don’t call for it. I do it because it keeps the breast from drying out. Smoked chicken thighs tend to keep their moisture better than the breast does. Brining really helps poultry stay moist.

Also since this is a whole chicken with the bone still in, the chicken will cook at different rates, so brining helps even that out.

In a saucepan over medium heat, combine 2 cups water and remaining brine ingredients. Simmer until the salt has fully dissolved. Remove from heat and cool.

Once cooled, combine the brine with the remaining cold water in a large enough container to hold the water and chicken (that will fit in your refrigerator).

Submerge the chicken, breast side down, in the brine. Refrigerate for 12-20 hours (not longer than this!).

Remove the chicken from the brine and rinse it thoroughly to remove excess salt. Pat dry with a paper towel. Stuff the chicken with the lemon, garlic and herbs. Mix the butter and seasonings together and spread all over the chicken. Tie the legs together.

When ready to cook, start the grill on smoke with the lid open for 5 minutes for the fire to establish. Then close the lid and turn the temperature to 225° F(107°C) and preheat for 15 minutes.

Place the chicken, breast side up, directly on the grate. Insert a meat probe in the thickest part of the breast. Cook at 225° F(107°C) for about 3 hours, until the internal temperature reaches 140° F(60°C).

Increase the temperature to 325°F(163°C) and continue cooking the chicken for another 30 minutes, until the internal temperature reaches 165°F(74°C).

Remove the chicken from the smoker and rest for at least 20 minutes before carving.

Serve with smoky Bourbon BBQ sauce.

Tips for Making Smoked Chicken on the Traeger Grill

When making Traeger smoked chicken, here are a few things you should keep in mind:

• You may need to restock the pellets in the hopper on your Traeger, if they start to run low. Just keep an eye on the hopper. Most hold more than enough for a 3-hour smoke.
• Try to maintain a stable smoking temperature. Fluctuations in temperature can affect the cooking process. This means not raising the lid more than absolutely necessary.
• Refrigerate the chicken in the brine for 12-20 hours for maximum flavor benefit. Not longer than this though. Chickens can start to break down the longer they are brined.
• If you like garlic, you can use minced garlic or a garlic clove in the brine. Minced will add more distinct flavor.
• Let the chicken rest for at least 20 minutes before carving. This allows the juices to be redistributed, resulting in a moist and flavorful dish.

How to Store Leftover Chicken

Wrap any leftovers in butcher paper or plastic wrap and refrigerate it for up to 3 days. Reheat it in the oven or air fryer until it is warm and juicy. The skin will get crispy again with either of these methods. I recommend avoiding the microwave. If you’re looking for something to make with that leftover chicken, try these buffalo ranch chicken wraps.

The chicken breast can be used for salads, sandwiches, and bowls. Trust me, smoked chicken breast is such a great addition to just about anything you’re making.

What to Serve With Smoked Chicken

You can serve this smoked chicken with several side dishes. It goes well with fresh salad, potato salad, mashed potatoes, sweet potatoes, mac and cheese etc. You can slice it thinly and make a sandwich out of it. 

If you’re serving this smoked chicken to a crowd and want to make a full meal of it, I would recommend smoking your side dishes on the Traeger at the same time. We love these smoked brussels sprouts and smoked cauliflower.

Questions About the Recipe

Before You Go

Since you made it to the end of this article, you’re probably pretty interested in smoking on a Traeger. Here are a few more articles we think you might enjoy.

• Delicious Traeger Smoked Sweet Potatoes
• Simple & Delicious Trager Baked Potatoes
• Smoked Cream Cheese
• Easy Smoked Prime Rib
• Easy Smoked Chicken Thigh Recipe

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Traeger Smoked Chicken

This recipe makes the best Traeger Smoked Chicken that turns out tender, slightly smoky, and super juicy. Traeger smoke chicken is easy to make and results in that perfect juicy chicken you crave.

4.81 from 78 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Brining Time: 12 hours hours

Total Time: 15 hours hours 40 minutes minutes

Servings: 8 Servings

Calories: 293kcal

Author: Laura Lynch

Ingredients

For the brine:

• 2 quarts (1.89 l) water divided
• 1/3 cup (97 g) salt
• 1 lemon quartered
• 4-5 sprigs fresh thyme and rosemary
• 2 tablespoons (24 g) brown sugar
• 4 cloves garlic smashed
• 1 tablespoon (10 g) black peppercorns

For the chicken

• 4 pound (2 kg) whole chicken
• 1 lemon halved
• 4 cloves garlic smashed
• 4-5 sprigs fresh thyme and rosemary
• 2 tablespoons (28 g) butter melted

For the dry rub:

• 1 tablespoon (7 g) paprika
• 2 teaspoons (12 g) salt
• 1 teaspoon (2 g) ground black pepper
• 1 teaspoon (0.1 g) dried rosemary
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (2 g) chili powder
• 1 teaspoon (2 g) onion powder

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Instructions

• In a saucepan over medium heat, combine 2 cups water and remaining brine ingredients. Simmer until the salt has fully dissolved. Remove from heat and cool.
• Once cooled, combine the brine with the remaining cold water in a large enough container to hold the water and chicken (that will fit in your refrigerator).
• Submerge the chicken, breast side down, in the brine. Refrigerate for 12-20 hours (not longer than this!).
• Remove the chicken from the brine and rinse it thoroughly to remove excess salt. Pat dry with a paper towel. Stuff the chicken with the lemon, garlic and herbs. Mix the butter and seasonings together and spread all over the chicken. Tie the legs together.
• When ready to cook, start the grill on smoke with the lid open for 5 minutes for the fire to establish. Close the lid, turn up the heat to 225° F(107°C) and preheat the grill with the lid closed for 15 minutes.
• Place the chicken, breast side up, directly on the grate. Insert a meat probe in the thickest part of the breast. Cook at 225° F(107°C) for about 3 hours, until the internal temperature reaches 140° F(60°C). Increase the temperature to 325° F(163°C)and continue cooking the chicken for another 30 minutes, until the internal temperature reaches 165° F(74°C).
• Remove the chicken from the grill and rest for at least 20 minutes before carving.

Equipment Needed

• Traeger grill or other smoker
• Wood pellets for the grill

Notes

• You may need to restock the pellets in the hopper on your Traeger, if they start to run low. With a 3 hour cook, refilling once is a good idea.

Nutrition

Calories: 293kcal | Carbohydrates: 9g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 5415mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 807IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 2mg

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.