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traeger whole chicken

Traeger Whole Chicken

Print Recipe
Indulge in the ultimate grilling sensation - our Traeger whole chicken recipe. Prepare to savor a heavenly blend of juicy meat and smoky goodness.
Course Main Course
Prep Time 15 minutes
Cook Time 3 hours
Servings 3

Ingredients

  • 1 whole chicken around 4-5 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper optional, for some kick!
  • BBQ sauce for serving

Instructions

Prepping the Chicken

  • Begin by patting the chicken dry with paper towels. We want it nice and dry to ensure those delicious spices stick to it!
  • In a small bowl, mix together the kosher salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, brown sugar, and cayenne pepper (if you're feelin' adventurous!). This will be our mouthwaterin' dry rub.
  • Rub the olive oil all over the chicken – it'll keep it moist and help the spices adhere. Then, generously sprinkle the dry rub all over the bird, inside and out. Get in there, folks, and give it some lovin'!
  • Once the chicken is all dressed up with its aromatic spices, cover it with plastic wrap and let it hang out in the fridge for at least 2 hours. Trust me, this marination time will take it to a whole new level of flavor!

Preparing the Traeger Grill

  • Now, it's time to set up the Traeger pellet grill. Preheat it to a temptin' 225°F. Oh, the anticipation is killin' me!
  • While the grill is getting up to temperature, take the chicken out of the fridge and let it sit at room temp for about 30 minutes. We don't want any cold surprises when it hits the grill!

Smokin' Time!

  • Place the chicken on the grill breast-side up. Close the lid, and let the magic happen. You can add some wood pellets for that extra smoky flavor – hickory or applewood are always a safe bet!
  • Now, grab that kitchen or basting brush, and every hour, baste the chicken with any juices that collect in the pan. That's the secret to keepin' it juicy and tender!
  • Keep an eye on the internal temperature. We're lookin' for that sweet spot of 165°F at the thickest part of the meat. Once it hits that magic number, it's showtime!

The Crispy Skin Finish

  • Crank up the heat on your Traeger to about 375°F. This is where the skin gets all golden and crispy – a sight to behold!
  • Let the chicken hang out at this higher temperature for about 10-15 minutes. Keep watchin' it, so the skin doesn't burn. We want it crispy, not charred!

Serving Time

  • Take the chicken off the grill and let it rest for a few minutes – this gives the juices time to redistribute, keepin' it moist and tender.
  • Carve that smoky beauty up and serve it with your favorite BBQ sauce on the side. Oh, mama mia, this is what heaven tastes like!