This Pellet Grill Slow Smoked Whole Chicken is all about juicy, smoky goodness! The chicken is seasoned to perfection and cooked low and slow for a tender result that everyone will love.
You might just find yourself looking for excuses to make this again—like, every week! I love serving it with fresh veggies or a tasty salad. It’s perfect for family dinners or backyard parties!
Key Ingredients & Substitutions
Whole Chicken: A 4-5 pound chicken is ideal for smoking. If you prefer, you can use a smaller bird or even spatchcock a chicken for quicker cooking. Just keep an eye on cooking times.
Olive Oil: This helps the spice mix stick to the chicken. You can use avocado oil for a higher smoke point or even melted butter for a richer flavor.
Spices: Smoked paprika is the star here for that classic smoky flavor. If you don’t have it, regular paprika plus a dash of liquid smoke can work as a substitute. For heat, cayenne can be swapped with red pepper flakes or left out entirely for a milder version.
Lemon: This adds moisture and brightness. If you don’t have lemon, lime or even orange works well. Just make sure to cut them into wedges!
Wood Pellets: Hickory offers a strong smoky flavor, while applewood provides a subtle sweetness. Feel free to mix different types to find your favorite combination.
How Do I Achieve Crispy Skin on My Smoked Chicken?
Getting crispy skin can be tricky but is totally achievable with the right steps. The key is to ensure the chicken is dry and to manage your cooking temperatures properly.
- Start by removing the giblets and patting the chicken dry with paper towels. Moisture = less crispiness.
- Apply the spice rub generously and let the chicken sit for at least 30 minutes to an hour. This allows time for the flavors to seep in.
- Smoke the chicken at 225°F (107°C) for several hours. For the last 30 minutes, raise the temperature to 350°F (177°C) to crisp the skin up.
- Let the chicken rest before carving; this helps keep all those delicious juices inside!
Pellet Grill Slow Smoked Whole Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 lemon, quartered
- Fresh herbs (such as thyme or rosemary), for stuffing
- Wood pellets (hickory or applewood are recommended)
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the chicken and season it, followed by approximately 4 to 5 hours of smoking time. Don’t forget to let the chicken rest for 15-20 minutes after cooking to ensure it’s juicy and flavorful. In total, you’ll spend around 5 to 6 hours preparing and cooking your delicious chicken!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by removing any giblets from the cavity of the chicken. Use paper towels to pat the outside of the chicken dry. This step is important for getting crispy skin later!
2. Make the Spice Rub:
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, dried thyme, and cayenne pepper (if you like heat). This tasty mixture will be your seasoning rub for the chicken.
3. Season the Chicken:
Take your spice rub and coat the whole chicken—make sure to spread it evenly on all sides. Don’t forget to rub some inside the cavity for extra flavor!
4. Stuff the Chicken:
Now it’s time to add some extra flavor! Stuff the cavity of the chicken with the quartered lemon and fresh herbs. This will help keep the meat moist during the smoking process.
5. Preheat the Pellet Grill:
Set your pellet grill to a low temperature of 225°F (107°C). Fill up the grill with your chosen wood pellets for that amazing smoky flavor, and let it preheat while you finish preparing the chicken.
6. Smoke the Chicken:
Once the grill is ready, place the seasoned chicken directly on the grill grates, breast side up. Close the lid and let it smoke until the internal temperature reaches 165°F (74°C). This will take about 4 to 5 hours depending on the size of the chicken.
7. Monitor Temperature:
Use a meat thermometer to check the internal temperature at the thickest part of the breast. If you want that extra crispy skin, you can bump the grill temperature up to 350°F (177°C) for the last 30 minutes of cooking.
8. Rest the Chicken:
When the chicken is done cooking, carefully take it out of the grill. Let it rest for 15-20 minutes before carving. This resting time allows the juices to redistribute, making your chicken even more delicious!
9. Serve:
Now it’s time to carve the chicken! Serve it with your favorite sides and feel free to garnish with some fresh herbs for a lovely touch. Enjoy your beautifully smoked whole chicken with crispy skin and juicy meat!
Can I Use A Different Type of Oil for the Rub?
Absolutely! If you prefer, you can use melted butter, avocado oil, or even grapeseed oil instead of olive oil. Just remember that each oil has its own flavor profile, so choose one that complements your spices and overall dish!
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can substitute it with regular paprika combined with a bit of liquid smoke for that smoky flavor. Start with 1 tablespoon of paprika and a few drops of liquid smoke, adjusting to taste.
How Should I Store Leftovers?
Store your leftover smoked chicken in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the meat; just make sure to wrap it tightly to prevent freezer burn. Thaw in the fridge before reheating.
Can I Cook This Chicken at A Higher Temperature?
Yes, you can smoke the chicken at a higher temperature, such as 250°F (121°C) to 275°F (135°C), which will reduce the cooking time. Just keep an eye on the internal temperature to ensure it reaches 165°F (74°C) for safe consumption!
