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I have made enough Smoked Whole Chicken recipes to fill a cookbook, and most of them were just that: cooked chicken. Technically fine, completely forgettable. So I got a little obsessed trying to create the most flavorful chicken possible, one you would actually choose over the steak on a restaurant menu. Bold claim, I know. But this Traeger smoked whole chicken delivers.
The secret is in the bone. Cooking a whole bird on the bone is what keeps all that moisture locked in while the smoker works its slow, smoky magic from the outside in. Add a butter and spice rub packed under and over the skin, an apple juice pan underneath to keep things steamy, and you have a chicken that is juicy, tender, and so deeply flavorful it will genuinely surprise you.
This is the recipe I pull out when I want to impress without stressing. It is straightforward, it is foolproof, and if you have a Traeger and an afternoon, you are already most of the way there.
Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken. It is juicy, tender and packed with flavor. You might even like it more than our Traeger Chicken Breast, smoked chicken thighs, or our smoked chicken wings.
Smoked Whole Chicken Ingredients
Believe it or not, you only need a handful of ingredients to make a Traeger smoked chicken. This Traeger whole chicken recipe has three main components: the dry rub used to flavor the smoked chicken, the few extra ingredients needed to actually smoke the chicken, and the ingredients needed to make a gravy from the pan drippings. Here’s what you need:
The Bird
- Whole chicken: the star of the show, a fresh bird with good surface area for the butter rub to work its magic and the smoker to do its thing
The Rub
- Fresh thyme leaves: fragrant and earthy, they weave herby flavor through every layer of the rub and butter
- Salt and pepper: the non-negotiable foundation that makes every other flavor hit harder
- Onion powder: adds a subtle savory depth that rounds out the spice blend beautifully
- Cumin: warm and slightly smoky, it gives the rub that low and slow BBQ soul
- Smoked paprika: Gives a smoky depth of flavor that totally elevates the rub
- Ground mustard: brings a quiet sharpness that balances the richness of the butter and dark meat
- Cayenne: just enough heat to keep things interesting without taking over
- Dark brown sugar: helps the skin caramelize into that gorgeous, lacquered crust on the smoker
- Garlic: bold and savory, it punches through the butter and works its way into every bite. Can be swapped for garlic powder in a pinch
- Chili powder: adds color, warmth, and that classic backyard smoke flavor you are going for
The Rest
- Butter: the secret weapon that keeps the meat impossibly juicy and carries all the spices straight to the flesh
- Apple juice: creates a steamy, subtly sweet environment in the smoker that keeps the chicken moist from the outside in
- Cornstarch: whisked into the drippings at the end to turn all that smoky, savory liquid into a glossy, incredible gravy
Note that adding a pan of apple juice to the smoker creates a delicious steam that keeps the meat moist and adds flavor as well.
Keep Your Meat Moist
Adding a pan of apple juice to your smoker creates a delicious steam that keeps the meat moist and adds incredible flavor throughout the cook.
How to Smoke a Whole Chicken
Smoked whole chicken does not need much time or attention at all. The most important step starts out the morning of, or even the night before, is fine.
The most important step is to rinse, dry, and set the bird in the fridge to dry out the skin. If you absolutely don’t have time or you forget, no biggie, it will still turn out awesome, but it does make for a better skin on the whole chicken.
Here are the basic steps to making a Traeger-smoked chicken:
- Dry: Rinse and pat the chicken dry, then place it uncovered in the fridge all day to dry out the skin.
- Preheat: Heat the smoker to the temperature while you prep the bird.
- Mix: Combine all the dry rub ingredients together in a small bowl.
- Season: Sprinkle a little dry rub inside the cavity, then tie the legs together with kitchen twine if needed.
- Butter: Mix the remaining spice mixture into softened butter until fully combined.
- Apply: Loosen the skin from the meat and spread the butter mixture directly onto the meat, then smooth the rest all over the outside of the bird.
- Set up: Fill a pan with juice and place it on the bottom rack of the preheated smoker, then set the chicken on the rack directly above it.
- Smoke: Cook the chicken breast, side up, for 1 to 1.5 hours until the internal temperature reaches 165°F, then let it rest while you make the gravy.
Know When Your Chicken Is Done
Depending on the size of your bird, it’ll need to smoke for roughly 60 to 80 minutes at 375 degrees F. You’ll know your smoked whole chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer.
Make Homemade Gravy
I will never forget roasting my first chicken, calling my mom and saying, “Now, how do I make a gravy? Is there a packet I buy?” Silence, followed by “that’s what the pan drippings are for.” More silence, this time from me. 😬
Here’s how to make gravy from pan drippings:
- Strain: Pour the drippings and apple juice through a strainer, discarding any solids and reserving all the liquid.
- Supplement: If you didn’t get enough drippings, add 1 cup of chicken broth to make up the difference.
- Simmer: Bring the liquid to a simmer in a skillet with raised sides.
- Thicken: Whisk cornstarch and water together in a small dish, then whisk it into the simmering liquid until you reach your desired thickness.
- Serve: Brush the gravy over the chicken or use it as a dipping sauce for individual pieces.
Not a Big Gravy Fan?
No worries at all! Whip up a batch of our homemade BBQ sauce instead and use it as a dipping sauce for this chicken. It is seriously so good and gives the whole dish a completely different flavor profile that the whole family will love.
How Long Will Smoked Chicken Keep?
A smoked chicken will keep for 7 days in the refrigerator in an airtight container. Smoked chicken can be frozen for 1 month. A FoodSaver will help you to be able to get the best results as it sucks out the air and vacuum seals the meat.
Congrats! You’ve just smoked a whole chicken. Now the question is, what should you serve with your delicious Traeger whole chicken?
What to Serve With Whole Smoked Chicken
This chicken is bold, smoky, and absolutely packed with flavor, so the sides need to keep up. A creamy, cheesy mac and cheese is always a yes. Easy Herbed Focaccia is a great choice, too. Round it out with a crisp green salad, Grilled Corn on the Cob, or some roasted vegetables, and you have the perfect dinner!
FAQ for the Best Smoked Whole Chicken
Cherry and apple wood chips are favorites around here, but hickory, mesquite, pecan, and oak are all great options too.
The dry rub is honestly the most important part of flavoring a whole chicken. It goes both under and over the skin, and adding a little inside the cavity makes the spices bloom from the inside out for even more flavor throughout.
Fresh thyme leaves make a real difference here and bring a flavor that dried just cannot replicate. If fresh is not available, use half the amount of dried since it is more concentrated and stronger.
Yes, and there is no substituting it with regular paprika. Smoked paprika is truly incredible and completely transforms the flavor of this chicken. It is easy to find at most grocery stores or on Amazon if you need it.
Whether you are firing up your Traeger for the first time or you are a seasoned pro, this smoked whole chicken recipe is one you will come back to again and again. The combination of a bold dry rub, sweet apple juice steam, and low and slow smoke creates a bird that is juicy, flavorful, and impossible to stop eating. Once you try smoking a whole chicken at home, you will never want it any other way.
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