There’s something truly satisfying about preparing a whole chicken on a pellet grill. The aroma of slowly smoldering wood, the crisped skin, and that first juicy slice—pure comfort food heaven. I’ve made this recipe for countless family gatherings, backyard get-togethers, and even just quiet weekends at home. Each time, I get rave reviews and plenty of requests to share the secret.
Well, here it is—my go-to recipe for Pellet Grill Slow Smoked Whole Chicken. It’s simple, requires just a few ingredients, and lets your pellet grill do most of the work. Whether you’re new to smoking or a seasoned pro, this method guarantees moist, flavorful chicken with crispy skin and a rich smoky finish.
What You Need To Make This Recipe
Whole Chicken:
Go for a 4 to 5-pound whole chicken—fresh, not frozen, if possible. This size cooks evenly and fits well on most pellet grills. Be sure to remove the giblets and pat the bird dry for best results.
Olive Oil:
This acts as the base for your seasoning rub and helps the skin get beautifully crispy. I prefer extra virgin olive oil, but any good-quality oil will do the trick.
Kosher Salt:
Salt is essential for drawing out moisture from the skin (helping it crisp) and enhancing the flavor throughout the meat. Kosher salt is easier to control and spreads evenly.
Black Pepper:
Freshly cracked black pepper gives the chicken a gentle heat and depth. It balances beautifully with the smoky flavor of the grill.
Garlic Powder:
This adds a subtle savory kick that brings out the best in poultry. It also complements the smoke beautifully.
Paprika (Smoked or Sweet):
Paprika not only gives the bird a gorgeous golden-red color but also adds a rich, warm flavor. Smoked paprika deepens the smoky profile, while sweet paprika keeps it mild.
Onion Powder:
A dash of onion powder rounds out the spice blend with a mellow, earthy tone. It blends nicely with the garlic and paprika.
Fresh Herbs (Optional – rosemary, thyme, parsley):
Tucking a few sprigs into the cavity of the chicken infuses the meat with subtle herbal notes as it smokes. This step is optional but highly recommended.
Pellet Grill and Wood Pellets:
You’ll need a pellet grill (I use a Traeger) and wood pellets. Apple, cherry, or hickory wood pellets work beautifully for poultry. Each wood brings a different flavor note—apple for sweetness, cherry for mild fruitiness, and hickory for bold, classic smoke.
Ingredients List
- 1 whole chicken (4–5 pounds), giblets removed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon onion powder
- Fresh herbs (optional – 2 sprigs rosemary, 2 sprigs thyme, small bunch parsley)
- Wood pellets (apple, cherry, or hickory)
How to Make Pellet Grill Slow Smoked Whole Chicken
Preheat the Pellet Grill
Start by preheating your pellet grill to 250°F. Make sure the hopper is full of your chosen wood pellets. This low and slow heat is perfect for letting the smoke gradually infuse the chicken.
Prepare the Chicken
Pat the chicken dry with paper towels—this is key for crispy skin. Rub olive oil all over the bird, including under the wings and in any crevices. Then, mix together the salt, pepper, garlic powder, paprika, and onion powder. Rub this seasoning blend generously over the entire chicken.
Add the Fresh Herbs
If using herbs, stuff them inside the cavity of the chicken. This infuses the meat with delicate, aromatic flavor as it cooks.
Place Chicken on the Grill
Position the chicken directly on the grill grates, breast side up. Close the lid and smoke the chicken at 250°F for 3 to 4 hours. Cooking time will vary depending on the size of your bird.
Check the Temperature
Use a meat thermometer to check the internal temperature at the thickest part of the breast and thigh. The chicken is done when it reaches 165°F in the breast and 175°F in the thigh.
Rest Before Serving
Once fully cooked, remove the chicken from the grill and tent it loosely with foil. Let it rest for 15–20 minutes before carving. This allows the juices to redistribute for ultra-moist meat.
Tips for Making This Recipe
- Dry the skin thoroughly before seasoning. This is key to getting that golden, crispy texture.
- Use a digital meat thermometer to avoid over- or undercooking. Don’t guess—just probe!
- Let it rest! Cutting into a hot bird will cause all the juices to run out. Be patient.
- Spatchcocking the chicken (removing the backbone and flattening it) can reduce cooking time and help the bird cook more evenly.
- Try different wood pellets for subtle flavor variations. Apple and cherry are sweet and mild; hickory is more intense.
- Save the carcass to make smoky chicken stock afterward. It’s liquid gold.
FAQs
Can I use a frozen chicken?
Yes, but it must be fully thawed before smoking. Thaw in the refrigerator for 24–48 hours depending on size.
Do I need to brine the chicken first?
Brining is optional. It can make the meat more flavorful and moist, but with this slow smoke method and seasoning rub, it’s not necessary.
How do I store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Can I add BBQ sauce?
Absolutely! If you love saucy chicken, baste it with your favorite BBQ sauce during the last 30 minutes of cooking.
What if I don’t have a pellet grill?
You can still use a charcoal or gas grill with indirect heat and a smoker box or foil packet filled with wood chips for a similar smoky flavor.