My easy recipe for a Smoked Whole Chicken creates a juicy, flavorful meal with a crisp, flavorful skin. Out method uses a low-and-slow approach to infuse all that rich, smoky flavor into the meat before finishing at a higher temperature for the perfect bite. No rubbery chicken skin here!
Smoked Whole Chicken Recipe
This smoked chicken is perfect for any backyard cookout or weekend dinner. Plus, the leftovers can be used in soups, sandwiches, or salads, so if you are making one you might as well make two!
Low-temperature smoking allows the meat to absorb deep flavors while staying tender. The butter tucked under the skin adds moisture, and a well-balanced seasoning blend enhances every bite. Finishing at 375°F ensures a crisp, golden skin without drying out the meat. Using a pellet grill or smoker keeps the process hassle-free, delivering consistent results.
A high-quality poultry rub brings out the best in this dish, but if you don’t have the OWYD Chicken Rub, doubling the garlic, onion, and paprika still gives excellent flavor. The key is an even coating of seasoning and a long smoke time at 200°F. After resting, the chicken slices easily, revealing juicy, flavorful meat that pairs well with a variety of sides.
This method isn’t just about the main meal—save the carcass for homemade chicken stock. The rich, smoky bones create a broth perfect for soups, stews, or sauces. Whether you’re smoking for a family dinner or meal prepping for the week, this whole smoked chicken is a great way to get the most out of your ingredients.
Why You’ll Love This Dish
- Juicy and flavorful – Low-and-slow smoking keeps the meat tender while the final high-heat finish crisps the skin.
- Versatile – Use the leftovers in sandwiches, salads, or soups for easy meal prep.
- Simple ingredients – A few pantry staples create a perfectly seasoned, smoky chicken.
- Easy to make – The smoker does most of the work, with minimal hands-on effort.
- Homemade stock bonus – The carcass makes an incredible broth for soups and sauces.
Try our original Traeger Grilled Chicken Recipe!
Whole Smoked Chicken Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Whole Chicken (about 3 pounds)
- Avocado Oil
- Butter, cut into pats
- Salt
- Onion Powder
- Garlic Powder
- Black Pepper
- Paprika
- OWYD Chicken Rub (or substitute with your favorite poultry rub)
Serve with our Broccoli Cheese Orzo!
How To Make A Smoked Whole Chicken On The Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prepare the Chicken – Preheat the smoker or pellet grill to 200°F. Remove the chicken from the packaging, check for giblets or neck pieces inside, and discard if necessary.
- Season – Rub the chicken all over with avocado oil. Place butter pats under the skin of the breasts. Coat the entire chicken evenly with the seasoning blend and OWYD Chicken Rub.
- Smoke – Place the chicken in a grill-safe baking dish and set it in the smoker. Smoke for 2 hours at 200°F.
- Increase Heat – Turn the smoker up to 375°F and continue cooking until the internal temperature of the chicken reaches 165°F.
- Rest and Serve – Remove from the grill and tent with foil. Let rest for 10–15 minutes before slicing and serving hot.
This would be perfect with Traeger Smoked Sweet Potatoes!
FAQ
What can I make with a whole smoked chicken?
The possibilities are pretty endless here. This chicken would be perfect in any of your favorite pastas, casseroles, or soups that call for chicken. Here are some favorites from here on OWYD for you to try:
- Chicken Noodle Soup
- Chicken Dumpling Soup
- White Chicken Chili
- Blackstone Chicken and Broccoli Alfredo
- Greek Chicken Pita Pockets
- Chicken Caesar Pasta Salad
- Verde Chicken Enchiladas
- Chicken Alfredo Bake
- Smoked Chicken Taco Salad
- Cajun Chicken Pasta
- Smoked Lemon Chicken Orzo Soup
How should I store leftover smoked chicken?
Store leftovers in an airtight container in the refrigerator for up to four days. You can also freeze the meat for up to three months for easy meal prep.
What’s the best way to reheat smoked chicken?
Reheat in a 300°F oven for about 15 minutes, covered with foil to prevent drying out. Alternatively, warm in a skillet over low heat with a splash of broth.
Can I prepare the chicken in advance?
Yes! You can season the chicken and refrigerate it overnight before smoking. This allows the flavors to deepen and makes cooking day easier.
What can I use instead of OWYD Chicken Rub?
If you don’t have OWYD Chicken Rub, use your favorite poultry seasoning or double the garlic, onion, and paprika for a flavorful alternative.
Whip up a batch of Smoked Hashbrown Casserole!
Serve This With…
- Smoked Mac and Cheese – A creamy, smoky side that pairs well with the chicken.
- Grilled Broccolini – Light, charred veggies balance the rich, smoky meat.
- Homemade Cornbread – Buttery and slightly sweet, perfect with smoked dishes.
- Potato Salad – A cool, creamy side to complement the warm, smoky chicken.
- Smoked Boursin Mashed Potatoes – Garlic mashed potatoes for the win, here! They are a classic side with roasted chicken. Even better if you whip up an easy pan gravy with the drippings!
This smoked whole chicken is an easy way to get dinner on the table that your whole family will love. Whether you enjoy it fresh off the grill or use the leftovers in other meals, it’s a great way to make the most of a whole bird. And don’t forget to save the carcass for an incredible homemade stock!
Smoked Whole Chicken
Ingredients
- 3 pound whole chicken
- ¼ cup avocado oil
- 6 tablespoons butter cut into pats
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- 2 tablespoons OWYD chicken rub
Instructions
- Preheat your smoker or pellet grill to 200°F.
- Remove the chicken from the packaging and check the cavity for any giblets/necks or anything else that doesn’t belong in there. Remove if you find anything.
- Rub the entire exterior of the chicken with the avocado oil.
- Place the pats of butter under the skin of the breasts between the meat and the skin.
- Coat the chicken with all of the seasoning and the OWYD Roasted Chicken Rub.
- Place the chicken in a grill-safe baking dish and put it in the smoker. Let it smoke for 2 hours.
- After 2 hours, turn the heat on the grill up to 375°F. Let it cook until the internal temperature reaches 165°F.
- Remove from the grill and let rest, tented, for 10-15 minutes.
- Slice and serve hot!
Tools & Equipment
Notes
- If you don’t have OWYD Chicken Rub, get some! But you can skip it in this case and you’ll still have a great chicken at the end. Sub in your favorite poultry rub or double the amounts of the other seasoning.
- The carcass from this chicken makes incredible chicken stock! Don’t throw it out. Toss it into a large stock pot with an onion and some celery. Cover and let cook for 3 hours. Thank me later.
- This is my favorite recipe to use when I make homemade chicken noodle soup. Remove the meat from the bones and put into a large container in the fridge. Use all the bones and other bits in the stock.