Traeger Whole Chicken (Easy Pellet Grill Recipe)

This Traeger whole chicken recipe delivers unrivaled wood-fired flavor and the best blend of seasonings to make a show-stopping meal that's perfect for weeknight dinners, Sunday suppers, or meal prep. 

There's something so special about roasting a whole chicken - that golden, crackling skin, the tender, juicy meat, and the way your kitchen fills with savory aromas.

Cook it on a Traeger grill or pellet grill and that simple roast chicken becomes even more irresistible!  

The subtle flavor of wood smoke is the best way to elevate everyday roast chicken and turn it into an epic meal.

Whole Chicken on a Pellet Grill 

A whole roasted chicken is one of my favorite meals, but the Traeger pellet grill takes a roasted chicken to a whole new level! 

This Traeger whole chicken recipe is low-carb, keto-friendly, and made with real food - no sugar, no weird additives, just simple ingredients and slow-smoked perfection.

Even the dry rub is from-scratch, and it only takes a couple of minutes to mix together. 

why you'll love it

Cooking a whole chicken on a Traeger or pellet grill is easier than you might think - and the results are next-level delicious.

Unlike an oven, which just roasts, your pellet grill infuses the chicken with a subtle wood-fired flavor, while circulating heat for even cooking throughout. 

I lost track of the number of times I tested this recipe because it has since become one of my favorite ways to prepare whole chicken. And this recipe has it all: juicy chicken with crisp skin and the perfect seasoning blend. 

Plus, whole chicken is one of the most budget-friendly protein options out there.

You can serve it as the main dish with low-carb sides like air fryer broccolini or roasted mashed cauliflower, then use leftover chicken in salads or soups throughout the week.

It is:

• A healthy protein option that works for any diet type, including keto and low-carb eaters;
• an easy recipe that delivers perfect results with juicy meat with crispy skin and so much flavor;
• simple to modify with your own favorite spice blend or dry rub. 

the ingredients

Here's a look at the main ingredients you'll need to make perfect roasted and smoked whole chicken on a Traeger (the full recipe at the bottom of the page has all of the ingredient amounts):

• Chicken: A whole chicken, about 4-5 pounds, with giblets removed. 
• Seasonings: I always opt for a homemade spice rub because you'll know exactly what goes in it! For this recipe, I use kosher salt, garlic powder, smoked paprika, cracked pepper, dried thyme, onion powder, and sumac or za'atar (for subtle Mediterranean spin!). 
• Vegetables:  A whole onion and garlic head stuff the cavity of the chicken and add extra flavor to the meat. 
• Oil: A little bit on the chicken skin results in maximum crispness. 

the cooking process

Here's a look at the basic process for cooking a whole chicken on a pellet grill. Be sure to scroll to the bottom of the page to view the printable recipe card with all of the details.

Set your Traeger to 225°F and preheat with the lid closed for about 15 minutes. Select Super Smoke if you have that feature. The lower temperature at first helps the smoke flavor soak into the chicken.

Pat dry the whole chicken with a paper towel (inside too!). In a small dish, combine the seasonings.

Rub the entire chicken with the oil, then sprinkle the seasoning generously all over the chicken, with about 1 teaspoon in the cavity. Tuck the onion halves and garlic head into the cavity. 

If you wish, you can use butcher's twine to truss the chicken. Place the chicken breast-side up directly on the grill grates. Close the lid and smoke for about 2 hours at 225°F, until the internal temperature reaches about 115°F.

Increase the grill temperature to 375°F and continue cooking for another 45-60 minutes, or until the thickest part of the breast hits 160°F and the thighs reach 175°F when checked with a meat thermometer.

Transfer the chicken to a cutting board, tent it loosely with foil, and let the chicken rest for 15 minutes before carving.

This allows the juices to redistribute, keeping every bite moist and flavorful. The residual heat will also raise the internal temperature of the chicken by a few degrees. 

Carve the chicken and serve immediately. 

tips for the best results

• Drying the chicken: Perfect smoked chicken begins with a completely thawed and dry chicken- you'll want to make sure it's dried completely with paper towels. Dry skin = crisp skin!
• Cooking time: The cooking time will vary based on many factors, including the size of your chicken and your own pellet grill. This is why an instant read thermometer is key (or use your grill probe). You'll need to rely on the internal temperature and not the cook time. A meat thermometer allows for precision and eliminates the need to guess. Getting used to relying on a meat thermometer is the best way to up your grilling game!
• Trussing the chicken: This is optional, but it helps to tie the legs together and tuck the wings in to prevent them from burning on the tips. 
• Different cooking temperatures: The higher temperature at the very end is key to getting crispy skin. 
• Wood pellet recommendations: Optimal wood pellets for smoked chicken include apple, cherry, maple, or the Traeger signature blend (maple, cherry and hickory). 

what to serve with smoked whole chicken

Serve your smoked whole chicken with a few simple low-carb sides for a complete meal:

• Low-carb Mac and Cheese
• Brussels Sprouts and Kale Salad
• Mashed Butternut Squash and Sweet Potato

Whether you're new to pellet grilling or a seasoned pro, this Traeger whole chicken is a must-try.

It's a great recipe that's rustic, comforting, and deeply satisfying - the kind of simple, nourishing food that brings everyone to the table. Once you try it, you might never roast a chicken in the oven again!

you might also love

• Air Fryer Rotisserie Chicken
• Traeger Grilled Salmon Recipe
• Reverse Seared Tomahawk Steak