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close up of a smoked chicken

How to Smoke a Whole Chicken on a Pellet Grill Recipe.

Sylwia Vaclavek
Smoked whole chicken on the pellet grill made easy! Get tender, juicy meat, crispy skin and smoky flavor your family will love.
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Prep Time 15 minutes
Cook Time 3 hours
Wet brine 12 hours
Total Time 15 hours 15 minutes
Course Dinner
Cuisine American
Servings 6
Calories 105 kcal

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

Brine the chicken – wet brining keeps the chicken ultra juicy, dry brining gives you crispy skin.
Dry the skin well – pat that chicken down with paper towels before seasoning.
Use a meat thermometer – forget guessing. Pull the bird off the grill when the breast hits 165°F and thighs hit 175°F for juicy, fully cooked chicken.

Nutrition

Serving: 1pieceCalories: 105kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 1196mgPotassium: 107mgFiber: 2gSugar: 3gVitamin A: 753IUVitamin C: 11mgCalcium: 29mgIron: 1mg
Keyword chicken, smoked chicken, smoked meat
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