Smoked Whole Chicken

5 from 1 vote

This smoked whole chicken recipe is made with a flavorful smoked chicken dry rub and will leave you with crispy skin and tender, delicious meat!

Prep 20

Cook 4

Total 4 20

Fat 19

Carbs 3

Protein 46

Yield

Preheat the smoker to 275ºF and make sure you have enough pellets. We used Traeger's signature blend, but any kind will work.
Prepare your whole chicken. Remove any innards inside of the chicken and pat the chicken dry with a paper towel.
Next drizzle olive oil all over the chicken. Rub the olive oil into the chicken, be sure to rub underneath the skin and every nook and cranny.
Generously sprinkle the chicken with the dry rub by starting by separating the chicken skin from the chicken meat. Sprinkle about 1 tablespoon of dry rub underneath the skin and massage the dry rub into the breast meat.
Carefully sprinkle the rest of the dry rub over the chicken. Massage the dry rub into the skin. Be sure the whole chicken is covered.
Place the chicken on the smoker and spray it with non-stick cooking spray. Then cover the smoker and cook for 2 hours.
After 2 hours, spray the chicken again with non-stick cooking spray and smoke for an additional 2 hours or until the internal temperature of the chicken reaches 165ºF.
Remove the chicken from the smoker and let the chicken rest for 15 minutes.
Carve the chicken and enjoy.

We used Traeger's signature blend pellets for this recipe, but any kind will work. Just make sure you have enough in your smoker!
Leftover smoked chicken will last 5-7 days in the fridge.