Smoked Whole Chicken Recipe
Juicy smoked whole chicken cooked low and slow at 225°F to 250°F, then finished hotter for crispier skin. This easy smoker recipe uses simple seasoning and works on a pellet grill, Traeger, electric smoker, or charcoal smoker.
Equipment
- Smoker, pellet grill, Traeger, or electric smoker
- Wood pellets or wood chips
- Paper Towels
- Small bowl
- Measuring spoons
- Tongs
- Meat thermometer
- Cutting Board
- Sharp knife
Ingredients
- 1 whole chicken 4 to 5 pounds
- 2 tablespoons olive oil or melted butter
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar optional
- 1 teaspoon poultry seasoning optional
Instructions
- Pat the whole chicken dry with paper towels.
- Rub the chicken with olive oil or melted butter.
- Mix salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and poultry seasoning.
- Season the chicken all over, including under the wings and around the legs.
- Preheat smoker to 225°F or 250°F.
- Place chicken breast side up on the smoker grates.
- Smoke until the breast reaches 150°F to 155°F.
- Increase smoker temperature to 350°F and cook until the breast reaches 165°F.
- Rest for 10 to 15 minutes before carving.
Notes
- A 4 to 5 pound chicken is the easiest size to smoke evenly.
- Pat the chicken dry before seasoning to help improve the skin.
- Smoke at 225°F for more smoke flavor or 250°F for a faster cook.
- Raise the temperature near the end if you want crispier skin.
- Pull the chicken when the breast reaches 165°F.
- Let the chicken rest for 10 to 15 minutes before carving.
- Apple, cherry, pecan, and light hickory are the best woods for chicken.
Nutrition estimate per serving
Calories: 320 kcal
Protein: 38g
Carbohydrates: 1g
Fat: 18g
Sugar: 0g
Sodium: 620mg