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!

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: American

Keyword: chicken, pellet grill, smoked

Prep Time: 5

Cook Time: 2 30

Marinating Time: 1

Total Time: 3 35

Servings:

Calories: 396kcal

Author: imma

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.

Nutrition