This smoked whole chicken on a pellet grill is a game changer! It comes out tender and juicy, infused with amazing smoky flavors that will make everyone come back for seconds.
I love how easy it is to prepare—just season it, pop it on the grill, and relax while it cooks. Plus, that crispy skin? Total winner! 🍗✨
Key Ingredients & Substitutions
Whole Chicken: A 4-5 pound chicken is perfect for this recipe. If you’re looking for alternatives, you can use cornish hens for smaller servings or a larger bird for more guests, but be mindful of cooking times.
Olive Oil: Extra virgin olive oil adds flavor and helps the spices stick. If you want a different taste, try using melted butter or avocado oil instead. Both will work well!
Smoked Paprika: This ingredient gives the chicken a lovely smoky flavor. You can substitute with regular paprika or liquid smoke if you don’t have smoked paprika on hand, but the flavor will be slightly different.
Chicken Broth or Apple Juice: This keeps the chicken moist. You could use vegetable broth for a lighter option or white wine if you prefer a different taste. Just avoid anything too sweet or strong.
Fresh Herbs: Thyme and rosemary are great choices for stuffing the chicken. If fresh isn’t available, dried herbs work too! Just use about a third of the amount compared to fresh herbs.
How Do You Ensure Moisture While Smoking the Chicken?
Keeping your chicken moist is key to achieving a juicy result. The chicken broth or apple juice you add to the drip pan is super important. Here’s how to best use it:
- Use a shallow pan to allow moisture to rise and infuse the chicken.
- Check and replenish the liquid halfway through smoking if it gets low. This ensures steam keeps cooking the chicken from the inside.
- Consider soaking your wood chips or pellets in water beforehand; this can create extra steam and enhance the moisture content.
Smoked Whole Chicken on Pellet Grill
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
For the Spice Rub:
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
For Moisture:
- 1 cup chicken broth or apple juice
For Stuffing:
- Fresh herbs (like thyme or rosemary) for stuffing
For Smoking:
- Wood pellets (like hickory, apple, or mesquite)
How Much Time Will You Need?
This delicious smoked whole chicken takes about 30 minutes to prepare and then 4 to 5 hours to smoke on the pellet grill. Be sure to rest it for about 15-20 minutes before carving so it stays juicy. Total time is roughly 5 hours on the longer side, perfect for a leisurely weekend meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by rinsing the whole chicken under cold water, then pat it dry with paper towels. If your chicken has giblets inside, remove them to make space for the stuffing and seasoning.
2. Make the Rub:
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if you like a bit of heat!). You want it to form a nice paste that you can easily spread over the chicken.
3. Rub the Chicken:
Take your spice mixture and rub it all over the chicken. Make sure to cover the outside well and also get inside the cavity for maximum flavor. If you want, you can stuff the cavity with fresh herbs like thyme or rosemary for extra deliciousness!
4. Preheat the Pellet Grill:
Set your pellet grill to 225°F (107°C). Let it preheat for a bit, and don’t forget to add your chosen wood pellets for that amazing smoky flavor.
5. Add Moisture:
To keep your chicken juicy as it cooks, pour the chicken broth or apple juice into a drip pan. Place this drip pan under the grill grates where the chicken will sit. This will create moisture throughout the cooking process.
6. Smoke the Chicken:
With the grill ready, place the chicken right on the grill grates, breast side up. Close the lid and let it smoke for about 4 to 5 hours. You’ll know it’s done when the internal temperature reaches 165°F (75°C) at the thickest parts of the breast and thighs.
7. Rest the Chicken:
Once the chicken has reached the right temperature, carefully remove it from the grill. Let it rest for 15-20 minutes before carving it. This step is crucial as it helps the juices settle, keeping your chicken extra tender.
8. Serve and Enjoy:
Now, it’s time to carve your beautiful smoked chicken and serve it with your favorite sides. Enjoy the wonderful smoky flavor and juicy goodness of your hard work!
Can I Use a Different Type of Chicken?
Absolutely! While a whole chicken typically weighs between 4-5 pounds, you can use a larger or smaller chicken. Just remember, cooking times may vary. Make sure to check for doneness with a meat thermometer, aiming for an internal temperature of 165°F (75°C) regardless of the chicken size.
How Do I Store Leftovers?
To store leftovers, let the chicken cool completely, then wrap it tightly in foil or transfer it to an airtight container. Refrigerate for up to 4 days. For longer storage, you can also freeze portions in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Use Other Types of Wood Pellets?
Yes, you can use a variety of wood pellets to achieve different flavor profiles! Hickory is great for a strong smoke flavor, while apple or cherry wood adds a sweeter note. Feel free to experiment with blends based on your personal taste preferences!
What Should I Serve with Smoked Chicken?
This smoked chicken pairs wonderfully with sides like coleslaw, baked beans, corn on the cob, or a fresh garden salad. You could also serve it with roasted vegetables or a warm potato salad for a hearty meal!
