Whole Smoked Chicken on Pellet Grill (Crispy Skin)
Learn to smoke a perfect whole chicken on your pellet grill with crispy golden skin and juicy, tender meat. This foolproof two-stage method delivers restaurant-quality results with amazing wood-fired flavor in 3-4 hours.
Equipment
- Pellet grill Traeger, Pit Boss, Camp Chef, or similar brand
- Instant-read meat thermometer essential for accurate doneness
- Wire rack and baking sheet for dry brining
- Paper towels
- Aluminum foil for resting
Ingredients
- 1 whole chicken 4-5 pounds
- 3 tablespoons kosher salt for dry brine
- 2 tablespoons BBQ rub of choice or make your own
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon onion powder
- wood pellets apple, cherry, or pecan recommended
Instructions
- Pat the whole chicken completely dry with paper towels inside and out. Coat the entire chicken with kosher salt, using about 1 tablespoon per pound (3 tablespoons total for a 4-5 lb chicken). Place the chicken on a wire rack over a baking sheet, uncovered, in the refrigerator for 4-24 hours. This dry brine will season the meat deeply and dehydrate the skin for maximum crispiness.
- Remove the chicken from the refrigerator 30 minutes before smoking to bring it to room temperature. Pat the skin completely dry again with paper towels—this is crucial for crispy skin. Mix together your BBQ rub ingredients (or use your favorite store-bought rub). Generously apply the rub all over the outside and inside the cavity, pressing it into the skin. For maximum crispiness, skip the oil—it creates steam that prevents skin from crisping.
- Fill your pellet grill hopper with apple, cherry, or pecan pellets. Preheat the grill to 225°F. For maximum smoke flavor, use your grill's 'smoke' setting if available for the first hour.
- Place the chicken directly on the grill grates, breast side up. Close the lid and smoke at 225°F for 2 to 2.5 hours, or until the internal temperature of the breast reaches 155°F. Monitor the temperature using a reliable meat thermometer inserted into the thickest part of the breast without touching bone.
- When the breast reaches 155°F internal temperature, increase the pellet grill temperature to 350°F. Continue cooking for 30 to 45 minutes until the breast reaches 165°F and the thighs reach 175°F. The high heat will render the fat under the skin and create that crackling crispy texture. For extra crispy skin, you can increase to 400°F for the final 15 minutes—just watch closely to prevent burning.
- Remove the chicken from the grill when it reaches the target temperatures (165°F breast, 175°F thighs). Tent loosely with aluminum foil and let rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat. Carve and serve with your favorite BBQ sides.
Notes
Wood Pellet Selection: Apple and cherry pellets provide subtle sweetness perfect for chicken. Pecan offers a slightly bolder flavor. Avoid mesquite, which can be too intense. Try blending 75% apple with 25% hickory for balanced flavor.
Temperature Accuracy: Always use a reliable instant-read thermometer and check multiple spots. The breast should reach 165°F minimum, but thighs are best at 175°F where connective tissue fully breaks down.
Crispy Skin Tips: The three keys to crispy skin are: (1) Dry brine for 4-24 hours, (2) Pat the bird completely dry before smoking and skip the oil if you want maximum crispiness, (3) Finish at high heat (350-400°F) for 30-45 minutes.
Make-Ahead Instructions: Dry brine the chicken up to 24 hours in advance (overnight is ideal). Fully smoked chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
Troubleshooting Rubbery Skin: If your skin isn't crispy, you likely skipped the high-heat finishing stage or didn't dry the skin thoroughly before smoking. Always pat completely dry, skip the oil, and finish at 350°F or higher.