Pellet Grill Whole Chicken
Pellet Grill Whole Chicken – Ridiculously flavorful, with just the right amount of smokiness, not to mention insanely tender. This is one chicken recipe you can’t do without. So crank up your smoker and get ready to feed a crowd the best chicken they’ve ever tasted! 🙌
Ah, there’s nothing like whole smoked chicken. It takes just a few minutes to prep, and then you pop it in the smoker, and the pellet grill does all the work. The end result is so tender and flavorful that people will think you spent the entire day in the kitchen.
Plus, smoked chicken is an affordable way to feed a crowd. As long as your smoker is big enough, you can pop two, three, or more whole chickens on the pellet grill without increasing cook time.
It’s also a great way to keep your house cool in the summertime when temperatures are soaring. No need to heat the oven and overload the AC. There is just so much to love about this recipe! 🤩
The Best Wood Pellets for Pellet Grilled Whole Chicken
If you love experimenting with different types of wood pellets, you’re in luck! Whole chickens work well with many different flavors.
A few popular options for smoked whole chicken are hickory, applewood, cherry, and mesquite wood. Of course, each wood imparts its own unique taste, so feel free to use what you already love or mix and match to create an exclusive flavor combination.
Recipe Ingredients
- Whole Chicken – One (or more) whole chicken is all you need for this recipe. Cook time will depend on your chicken’s size, so take that into account. Also, consider how many people you’re feeding when you choose your bird(s). 🍗
- Seasonings – This recipe’s homemade dry chicken rub is a breeze to mix up. All you need are basic pantry staples like onion and garlic powder, thyme, oregano, sage, cayenne, black pepper, mustard powder, paprika, celery seed, and plenty of salt. 🧂
How to Pellet Grill a Whole Chicken
Season the Chicken
- Make the Rub – In a bowl, combine the garlic and onion powder, thyme, oregano, sage, black pepper, salt, cayenne pepper, mustard powder, paprika, and celery seeds. Mix well and set aside.
- Prep Chicken – Rinse and pat your chicken dry with paper towels.
- Season Chicken – Generously coat the chicken with the spice mix, making sure every inch is covered.
- Marinate – Let it sit tightly covered in the refrigerator for about an hour or up to 24 hours for the flavors to penetrate.
- Room Temp – Let your chicken come to room temperature for about 30 minutes before smoking.
Pellet Grilling Chicken
- Preheat the pellet grill to around 225-250°F (107-121°C) for low and slow cooking.
- Check Pellets – Double-check the hopper and make sure it has enough pellets.
- Smoke – Put your chicken in the smoker and close the door. Smoke for 2-3 hours covered (30-45 minutes per pound). Your chicken’s internal temperature should reach 165°F (75℃).
- Rest – Take the chicken out of the pellet grill and let it rest for 15-20 minutes. This evenly distributes the juices inside the chicken.
Smoke the Chicken on a Gas and Charcoal Grill
- Heat the Grill – Prepare the grill for two-zone cooking by lighting the burners on one side and leaving the other unlit. (If you’re using a charcoal grill, arrange the charcoal on one side to create a hot side and the other side without for a cooler side.)
- Humidity – Place a drip pan filled with water or beer on the unlit side of the grill.
- Check the Temperature – Make sure your grill is 225-250°F (107-121°C).
- Add Chicken – Once the grill is hot, place the seasoned chicken on the unlit side, away from the direct heat.
- Wood Chips – Place a smoke packet made of aluminum foil with wood chips directly on the lit burners to generate smoke.
- Smoke – Close the lid and smoke the chicken for 2½-4 hours.
- Check – Start checking the chicken’s internal temperature after 2½ hours with an instant-read thermometer.
- Done – Take the chicken off the grill when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest – Let it rest for 15-20 minutes to evenly distribute the juices inside the chicken.
Recipe Variations
- Citrus-Herb Marinade: Create a marinade with olive oil, lemon juice, chopped fresh herbs (such as rosemary, thyme, and parsley), minced garlic, salt, and pepper. Marinate the chicken in the mixture for at least 4 hours or overnight in the refrigerator, then smoke as instructed. 🍋
- Beer Can Chicken: Open a can of your favorite beer and drink (or save for later) about half of it. Season the chicken with the homemade dry rub, then insert the beer can into the chicken’s cavity so the chicken stands upright on the can. Smoke as per recipe instructions. 🍺
- Go Asian: Marinate the chicken in soy sauce, sesame oil, ginger, garlic, brown sugar, and a touch of sriracha for heat for a few hours before smoking. Then smoke as per the instructions using a combination of fruit woods like apple or cherry to complement the Asian flavors. ❣️
- BBQ Chicken: BBQ whole chicken on a pellet grill is amazing. You can slather your bird with homemade BBQ sauce before adding the rub or after smoking.
Tips and Tricks
- Preheat your pellet grill before placing the chicken on the grate to ensure consistent heat throughout the cooking process.
- Be generous with your dry rub. The smoking process mellows out the flavors, so don’t be afraid to go bold. 💥
- For crispier skin, let the seasoned chicken air-dry in the refrigerator for a few hours before smoking. This helps to reduce moisture on the skin’s surface.
Make-Ahead Instructions
You can pellet grill whole chicken ahead and save it for a stress-free shindig the next day. It will last 3-5 days in the fridge or four months in the freezer. Always store the chicken in airtight containers and make sure it’s completely thawed before reheating.
To reheat the chicken, cut it into serving-size pieces and pop it in the oven set to 350℉/177℃ for 10 minutes or until heated through. You can also use the microwave if you need to heat it up quickly.
Serving and Storage Instructions
Serve pellet grilled whole chicken hot off the grill just after the resting period.
Store leftover smoked chicken in the fridge in an airtight container for 3-5 days. Reheat it in the oven or microwave, as noted above.
FAQs
One whole chicken that weighs 4-5 pounds will serve 4-6 people. Smoke multiple chickens simultaneously if you need to feed a bigger crowd. Besides, a whole chicken on a Traeger pellet grill is super easy.
Nope! It’s not at all necessary. Of course, if you prefer to smoke your chicken this way, you can.
It depends on the chicken’s size and the grill’s temperature. Plan for an hour per pound, but check the internal temperature here and there to ensure you don’t overcook your bird.
What Goes With Pellet Grilled Whole Chicken
This chicken’s smoked flavor makes it great with traditional sides like smoked baked potatoes and smoked asparagus. You can also use leftovers to bring loads of flavor to other dishes. Sometimes I substituted the pulled pork in tacos with leftover smoked chicken.
And don’t forget to serve your smoked chicken with plenty of homemade BBQ sauce. My favorites are Carolina gold BBQ sauce and creamy Alabama white BBQ sauce.
More Perfect Pellet Grill Recipes to Try
- Tender Pellet Grilled Pork Loin
- Smoked Brisket
- Juicy Pellet Grill Burgers
- Smoked Spatchcock Chicken
- Flavorful Smoked Turkey Wings
Conclusion
That’s it, my friend! Just a little prep work and a few hands-off hours on the smoker, and you’ve got the best smoked chicken you’ve ever had. Let me know if you’ve tried it in the comment section below! 🫶
Pellet Grill Whole Chicken
Equipment
- 1 Pellet grill or smoker
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoon dried thyme
- 1½ teaspoon dried oregano
- 1½ teaspoon sage
- ½ tablespoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper
- ½ teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon celery seeds (optional)
- 2 teaspoons kosher salt (see notes )
- 1 whole chicken
Instructions
Prep Whole Chicken
- In a small bowl, combine garlic and onion powder, thyme, oregano, sage, black pepper, salt, cayenne pepper, mustard powder, paprika, and celery seeds. Mix well and set aside.
- Rinse and pat your chicken dry with paper towels.
- Generously coat the chicken with the dry rub, making sure every inch is covered. Let it sit tightly covered in the refrigerator for about an hour (up to 24 hours) for the flavors to penetrate. Let your chicken come to room temperature before smoking.
Pellet Grill
- When ready to smoke, preheat the grill to a temperature of around 225°F to 250°F (107°C to 121°C) for low and slow cooking. If you're using a charcoal grill, arrange the charcoal to one side to create a hot side and a cooler side. If using a pellet grill, double-check the hopper and make sure it has enough pellets.
- Close your smoker and smoke for 2-3 hours covered, 30-45 minutes per pound. The internal temperature of your chicken should reach 165°F (75℃).
- Remove the chicken from the grill and let it rest for 15-20 minutes to evenly distribute the juices inside the chicken.
Gas Grill
- If using a gas grill, set it up for indirect grilling. Prepare the grill for two-zone cooking by lighting the burners on one side and leaving the other unlit.
- Place a drip pan filled with water or beer on the unlit side of the grill. Preheat your grill to 225-250°F (107-121°C).
- When ready to smoke, place the seasoned chicken on the unlit side of the grill, away from the direct heat. Then place a smoke packet made of aluminum foil with wood chips directly on the lit burners to generate smoke.
- Close the lid and maintain a steady temperature by adjusting the burners as you smoke the chicken for about 2½-4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, using an instant-read thermometer. Start checking after 3 hours (use your best judgment).
Notes
- Kosher salt is usually better for meat because the flavor is better. Table salt usually has iodine that can be a little bitter.
- Preheat your pellet grill before placing the chicken on the grate to ensure consistent heat throughout the cooking process.
- Be generous with your dry rub. The smoking process mellows out the flavors, so don’t be afraid to go bold. 💥
- For crispier skin, let the seasoned chicken air-dry in the refrigerator for a few hours before smoking. This helps to reduce moisture on the skin’s surface.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
