Smoked Whole Chicken on a Pellet Grill

A smoked whole chicken sitting upright in a holder.

4.99 from 99 votes

Smoked Whole Chicken on a Pellet Grill

Smoking a whole chicken on a pellet grill is one of the easiest ways to cook chicken. All you have to do is season it with my favorite blend of spices and smoke it over low heat. This chicken is juicy, flavorful, and sure to be a hit with your guests.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 362kcal

Author: Jeri Walker

Ingredients

3-5 pound whole chicken
2-3 tablespoons olive oil
3 tablespoons dry chicken rub, or your favorite rub *ingredients below
4 garlic cloves (whole)
2 lemons (sliced)
2 limes (sliced)

For the Chicken Dry Rub

¼ cup brown sugar
2 tablespoons garlic powder
2 tablespoons Roasted Garlic and Peppers seasoning (a Club House seasoning)
2 teaspoons paprika (or smoked paprika)
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon seasoning salt
½ teaspoon black pepper

Instructions

Preheat: Preheat the pellet grill to 250 degrees F and top it up with your favorite wood pellets.
Prep the Chicken: Rinse chicken inside and out with cold water. Pat dry with paper towels.
Make spice rub: Combine brown sugar, garlic powder, Roasted Garlic and Peppers seasoning, paprika, onion powder, chili powder, seasoning salt, and black pepper in a small bowl.
Apply oil: Brush olive oil liberally on the outside of the chicken.
Season the Chicken: Coat the outside of the chicken evenly with spice rub, even under the chicken legs and chicken wings. Use your hands to push the rub into the chicken.
Position Chicken: Arrange sliced lemons and limes on the rack of the chicken holder with whole garlic cloves. Secure the chicken legs with butcher twine and tuck the wing tips behind the shoulder joints to ensure they stay in place during cooking. If using a roasting pan, place the chicken breast side up and insert garlic, lemon, and lime slices into the chicken's cavity.
Smoke: Place the chicken on the grill grates of the smoker. Insert a temperature probe into the thickest part of the breast meat and thigh, ensuring it does not touch the bone. Cook until the internal temperature reaches 165 degrees F in the breast and 175 degrees in the thigh.
Optional BBQ Glaze: In the last few minutes of cooking, brush the chicken with your favorite BBQ sauce if you like.
Serve: Remove the chicken from the grill and let it rest for about 10 minutes. Slice and serve with your favorite side dishes.

Video

Notes

Let the chicken sit at room temperature for 30 minutes before smoking.
Sprinkle your favorite seasoning on the sliced lemons and limes for extra flavor. I like to use dried oregano.
Cook with the thermometer, not the clock, as all grills cook differently.
If you want super-crispy chicken skin, turn the smoker to 350°F during the last few minutes of cooking.

Nutrition