How to Smoke a Whole Chicken on a Pellet Grill Recipe.
If you’ve never smoked a whole chicken, get ready to feel like a backyard BBQ Master, with way less effort than you think.
Smoking a whole bird on the pellet grill gives you tender, juicy chicken meat with crispy, golden skin and that delicious smoky flavor.
This easy recipe keeps things simple and approachable. We’ll talk brining options, seasoning tricks, what to stuff inside for extra flavor, and how to get that drool-worthy crispy skin every time.
Grab your chicken, and let’s fire up the smoker!
Why you will love this recipe
Juicy, smoky flavor – thanks to the low-and-slow initial smoking process and your optional brine step, every bite is tender, flavorful, and never dry. This isn’t your average roasted bird.
Simple ingredients, big results – a few pantry spices, some fresh herbs, and everyday aromatics like onion and lemon turn a basic bird into something next-level, with very little effort.
Customizable – You can play with the spice rub, swap herbs, or go bold with extra aromatics inside. Want spicy? Sweet? Classic BBQ? Totally your call.
Ingredients, Variations and Substitutions
Whole Chicken – ideally around 4 to 5 pounds for even smoking. You can also spatchcock the chicken if you’re in a hurry; it’ll cook faster and more evenly. I used previously brined chicken.
Olive Oil or melted butter – this helps the spice rub stick to the skin. Olive oil gives a lighter, neutral flavor, while butter adds richness and that golden glow. Yes, you can mix the two.
Kosher Salt and black Pepper – are the foundation for the dry rub. Kosher salt is ideal for even coverage, and freshly cracked black pepper adds subtle heat. You can use sea salt in a pinch, but avoid fine table salt, it can make the bird overly salty.
Smoked Paprika – adds gorgeous color and a hint of smoky depth. Sweet paprika works if that’s what you have.
Garlic Powder + Onion Powder – add savory, umami-rich flavor to every bite. Fresh minced garlic is tempting, but it can burn during long smokes. Stick with the powdered versions for even seasoning.
Dried Thyme or Rosemary (optional) – bring earthy, herbal notes and a bold, piney flavor. You can use one, both, or skip them if you prefer a more classic BBQ-style chicken. Fresh herbs get added to the cavity, but dried herbs in the rub amp up the overall flavor.
Lemon (for the cavity) – the lemon steams inside the bird, keeping it moist and adding a subtle citrus brightness. If you’re out of lemons, a small orange or even apple slices work nicely for moisture and sweetness.
Fresh Herbs (Thyme, Parsley, Dill, Rosemary) – stuffing the cavity with herbs adds aromatics that gently flavor the meat as it cooks. Mix and match based on what you have on hand.
Onion – an onion inside the cavity adds steam, moisture, and a soft, sweet aroma to the chicken. No need to peel it. Shallots work in a pinch if you want a milder, sweeter flavor.
Equipment you will need
- Pellet Grill – Traeger, Pit Boss, Camp Chef. You’ll want a reliable temperature control and steady smoke.
- Pellets – apple, cherry, or hickory are great for chicken. Depending on your flavor mood, go mild and fruity or bold and woodsy.
- Meat Thermometer – it is a must and worth the investment. A wireless or instant-read thermometer is ideal for checking temperatures without opening the lid.
- Small bowl – for mixing your spice rub or butter/oil blend.
- Paper towels – for drying the chicken skin to help it crisp up properly.
- Tongs or heat-resistant gloves – for safely moving your chicken on and off the grill.
- Wire rack + baking sheet – optional, but handy for the overnight fridge drying.
- Kitchen twine – optional, for tying the legs together.
- Wood chips – optional
- Cutting board
Top Tips
Brine the chicken – wet brining will yield juicy meat; dry brining gives you crispy skin.
Dry the skin well – pat that chicken down with paper towels before applying the dry rub. I also like to leave it on a cooking rack uncovered, in the fridge overnight.
Season under the skin – take the extra minute to work some butter, oil, or seasoning under the skin, especially over the breasts. It locks in flavor and keeps the meat extra moist.
Don’t overstuff the cavity – aromatics like lemon, herbs, and onion are fantastic, but keep it light so air can circulate and cook the bird evenly.
Use a digital thermometer – forget guessing. Pull the bird off the smoker when the breast hits 165°F and thighs hit 175°F for.
Let it rest – tent the chicken with foil and let it rest for 15 minutes. The juices redistribute so every slice stays moist.
Crispy skin secret – high heat at the end – crank your pellet grill to 375°F for the last 15–20 minutes, or broil briefly if needed.
Step-by-step instructions
- Set your pellet grill to 225°F. Let it fully preheat while you prep the bird. Use a fruitwood like apple or cherry for sweeter, mellow smoke, or hickory if you want something stronger and more assertive.
- Remove giblets (if included), and pat the chicken completely dry with paper towels. Moisture is the enemy of crisp skin. I used previously brined chicken. Brush with olive oil and melted butter.
- Mix all your dry spices in a bowl and coat the chicken thoroughly, don’t forget the underside and inside the cavity.
- Stuff the cavity of the chicken with lemon, onion and thyme. Tie the legs together with kitchen twine to help the bird cook more evenly, but this step is totally optional.
- Place the chicken breast-side up directly on the grill grates of the preheated smoker. Smoke at high smoke setting for 15 min. Increase the temp to 225°F and continue smoking for about 2.5 to 3 hours, or until the internal temperature hits 165°F in the thickest part of the breast and 175°F in the thigh. Cooking time may vary; always check the internal temperature of the chicken first.
- If you want that golden, crispy skin, increase the grill temp to 375°F for the last 15 minutes of cooking, or broil briefly at the end.
- Let the chicken rest for at least 15 minutes before carving.
Flavor Boosts to Mix or Match
Fresh Garlic Butter Under the Skin – Mix softened butter with minced garlic, parsley, or dill, and carefully rub it under the skin before smoking.
Citrus power – in addition to lemon, try halved oranges or a splash of apple cider inside the cavity for sweetness.
Baste It Up – mix melted butter with herbs, lemon juice, or a touch of honey and baste during the last 30 minutes for glossy, flavorful skin.
Pro Tip: Crispy Skin Secret – for that irresistible golden, crispy skin, crank your pellet grill to 375°F for the last 15–20 minutes of cooking.
Best way to enjoy Smoked Chicken
Slice it up – serve with your favorite side dishes: grilled veggies, potato salad, or a green salad.
Shred it for sandwiches – pile smoked chicken on a toasted bun with BBQ sauce and slaw.
Toss it in salads – shred or cube the chicken and toss it into leafy salads.
Make wraps or tacos – wrap slices in tortillas with avocado, crunchy slaw, and your favorite sauce.
Add to soup or stews – toss shredded meat into broth-based soups, creamy chowders, or chili.
Quick protein for meal prep – add it into grain bowls with quinoa, roasted veggies, or pasta dishes.
Leftover chicken nachos – layer with cheese, jalapeños, BBQ sauce or salsa, and bake until melty.
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Storage instructions, reheating
Storing Smoked Chicken
- Let the chicken cool completely before storing—this helps prevent steam from making the skin soggy.
- Store whole or carved pieces in an airtight container or zip-top bag.
- It keeps well in the fridge for up to 4 days.
- Want to save it for later? Slice, shred, or portion the meat and freeze in airtight bags for up to 3 months.
Freezer Tip: Freeze portions flat in zip bags to save space—and they defrost faster!
Reheating Smoked Chicken
Oven (Recommended)
- Preheat to 300°F; Place chicken in a baking dish with a splash of broth or water to keep it moist
- Cover loosely with foil; Heat until warmed through, about 15–20 minutes, depending on portion size
Skillet (For Sliced or Shredded Chicken)
- Add a little oil or butter to a skillet; Toss in the chicken over medium heat, stirring until just warmed
Microwave (Quick Fix)
- Not ideal for crispy skin, but fine for shredded meat
- Microwave in short bursts with a damp paper towel over the top to trap moisture
Crispy Skin Hack: Want the skin crispy again? After reheating, pop the chicken under the broiler for 2–3 minutes to bring back that golden crunch.
How to Smoke a Whole Chicken on a Pellet Grill Recipe.
Equipment
- pellet grill
- pellets
- meat thermometer
- small bowl
- paper towels
- wire rack or baking sheet
- tongs, heat resistant gloves
- twine
Ingredients
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 tsp granulated onion or onion powder
- 1 tsp granulated garlic or garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ tsp cayenne pepper optional
- 1 tsp dry mustard
- 2 tbsp olive oil
- 2 tbsp butter melted
- 1 lemon halved for the cavity
- 1 onion
- 1 rosemary
- 1 thyme
Instructions
- Set your pellet grill to 225°F. Let it fully preheat while you prep the bird. Use a fruitwood like apple or cherry for sweeter, mellow smoke, or hickory if you want something stronger and more assertive.
- Remove giblets (if included), and pat the chicken completely dry with paper towels. Moisture is the enemy of crisp skin. Brush with olive oil and melted butter.
- Mix all your dry spices in a bowl and coat the chicken thoroughly, don’t forget the underside and inside the cavity.
- Stuff the cavity with lemon, onion, and thyme. Tie the legs together with kitchen twine to help the bird cook more evenly, but this step is totally optional.
- Place the chicken breast-side up directly on the grill grates. Smoke at high smoke setting for 15 min. Increase the temp to 225°F and continue smoking for about 2.5 to 3 hours, or until the internal temperature hits 165°F in the thickest part of the breast and 175°F in the thigh.
- If you want that golden, crispy skin, increase the grill temp to 375°F for the last 15 minutes of cooking, or broil briefly at the end.
- Let the chicken rest for at least 15 minutes before carving.
Notes
Nutrition
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Conclusion
Once you try smoking a whole chicken on your pellet grill, you’ll never go back. You get juicy, flavorful chicken, crispy skin, and that delicious smoke flavor.
Whether you brine it, stuff it with lemon and herbs, or keep it simple with your favorite dry rub, this smoked chicken is one of those easy recipes that feels like a win every time.
This Smoked Whole Chicken recipe is easy to follow, and I guarantee it will become your favorite way of cooking chicken.
FAQ
Can I smoke the chicken at a higher temperature?
Yes, you can smoke at 275–300°F if you’re short on time—just keep an eye on internal temp.
How long does it take to smoke a whole chicken?
About 3-4 hours at 225°F, but always go by internal temperature, not just time.
Can I brine the chicken first?
Absolutely. A dry brine (salt + seasoning overnight in the fridge) makes the skin crispier. A wet brine adds moisture. Both are great options.
