The Traeger Chicken Challenge is the very first recipe many people try after bringing home a Traeger grill, and once you taste it, it’s easy to understand why. I had never had a whole roasted chicken that held so much moisture while delivering so much flavor. This method is straightforward, reliable, and fast enough for a weeknight—plus the leftovers are incredibly versatile.
Traeger Grilled Chicken
When my husband surprised me with a Traeger pellet grill, I was skeptical—until we started cooking on it. A Traeger combines the ease of a gas grill with the steady, even temperatures of a smoker, producing consistent results with minimal fuss. It’s not just for traditional barbecue meats: we’ve used our pellet grill for appetizers, vegetables, desserts, and, most memorably, whole roasted chicken.
This Traeger whole chicken stays exceptionally juicy and develops a delicious smoky crust that outshines most store-bought rotisserie options. If you want a meal that feels special—crispy skin, tender meat, and a subtle wood-fired flavor—this recipe is a winner. Pair it with classic sides like loaded baked potato salad, creamy coleslaw, or a smoked chicken and gorgonzola pasta salad for a complete meal.
Why You’ll Love This Dish
- Hands-Off Cooking – Set it and mostly forget it while the grill does the work.
- Smoky Flavor – Pellet grilling adds a pleasant, unobtrusive smoke note.
- Crispy Skin – High, consistent heat helps achieve a crisp exterior.
- Juicy and Tender – Even temperatures help prevent drying out the meat.
- Versatile Leftovers – Use leftover chicken for sandwiches, salads, tacos, or soups.
Get our 75 ESSENTIAL Traeger Recipes for inspiration!
Shopping List
Here’s what you’ll need for the whole roasted chicken. For exact amounts, see the recipe card below.
- Whole chicken (about 5 pounds)
- Neutral oil (avocado or olive oil recommended)
- Your favorite chicken seasoning or roasted chicken rub
Try the spatchcock method for a quicker, even-cooking alternative!
How to Make Roasted Chicken on the Traeger
This overview outlines the main steps so you know what to expect. For precise timings and quantities, follow the recipe card below.
- Preheat the grill: Set the Traeger to 400–450°F, following the manufacturer’s instructions for your model.
- Prepare the chicken: Truss the legs with kitchen twine, rub the bird all over with oil, and apply seasoning generously.
- Grill without opening: Place the chicken breast-side up on the grates and close the lid. Avoid opening the grill for the first 70 minutes to maintain temperature.
- Check internal temperature: Use an instant-read thermometer in the thickest part of the thigh and breast; the chicken is done at 165°F.
- Rest and serve: Let the chicken rest for 10–15 minutes before carving to allow juices to redistribute.
Variations and Substitutions
If you don’t have a specific commercial rub, any good BBQ or poultry seasoning will work well. A simple mix of salt, pepper, garlic powder, and paprika makes a great all-purpose blend. If you’re out of avocado oil, softened butter rubbed under and over the skin delivers a rich result and helps the seasoning stick.
Make a smoked turkey with the same approach for larger gatherings!
Tips for Success
- Dry the skin: For crispier skin, salt the chicken and refrigerate uncovered on a rack overnight to draw out surface moisture. Pat dry before oiling and seasoning.
- Season liberally: A whole chicken needs a fair amount of rub to flavor both the skin and the meat. Don’t be shy.
- Use a thermometer: A probe thermometer gives consistent results and prevents overcooking. Aim for 165°F internal temp in the thickest parts.
FAQ
How do I store leftovers?
Keep leftover chicken in an airtight container in the refrigerator for up to four days. For longer storage, freeze portions in a sealed container for up to three months.
How should I reheat the chicken?
Reheat gently in a 325°F oven for about 15 minutes or until warmed through. Smaller portions can be reheated in the microwave or on the stovetop with a splash of stock to prevent drying.
Can I season the chicken differently?
Absolutely. Try a BBQ rub, Cajun blend, lemon-herb mix, or a simple salt/pepper/garlic/paprika combo—each will give a different, delicious profile.
Can I cook this at a lower temperature?
Yes. If you choose 325°F, expect about 90 minutes of cooking time; always monitor internal temperature rather than relying solely on time.
Serve This With…
- Garlic mashed potatoes
- Grilled corn on the cob
- Classic coleslaw
- Warm dinner rolls
Turn leftovers into a smoked chicken salad sandwich for an easy meal.
“Very simple—a bit of avocado oil and garlic rub, heat the Traeger until the thermometer reads 165°F (74°C), around 70 minutes. The chicken was very juicy with crispy skin.”
– Orangezim on Reddit
More Favorites to Try on the Traeger
Smoked Beef Roast – A long cook that rewards patience with rich, tender meat and deep flavor.
Traeger Smoked Salmon – Maple-glazed smoked salmon that’s perfect for a special brunch or a thoughtful gift.
Traeger Grilled Shrimp Scampi – Fast, smoky, and incredibly satisfying; a great weeknight seafood option.
Traeger Grilled Scallops – Simple, elegant, and just the right amount of smoke to enhance the seafood.
Yield: 6 people
Traeger Grilled Chicken
This Traeger-grilled whole chicken delivers juicy meat, crispy skin, and a subtle smoky flavor—one of the best roasted chickens you’ll make at home.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Ingredients
- 1 whole chicken, about 5 pounds
- ½ cup oil (avocado or olive)
- Roasted chicken rub or your preferred seasoning blend
Instructions
- Preheat your pellet grill to 400–450°F, following the manufacturer’s instructions.
- Truss the chicken legs with baker’s twine. Rub the bird with oil and coat generously with seasoning. Place the chicken breast-side up on the grill.
- Grill for about 70 minutes without opening the lid. If you use a probe thermometer, monitor the internal temperature.
- Check the internal temperature in the thickest part of the breast and thigh; it should reach at least 165°F. If not, continue cooking a few minutes longer.
- Remove the chicken carefully, rest 10–15 minutes, then carve and serve.
Nutrition Information (per serving)
Calories: 935 • Total Fat: 53g • Saturated Fat: 15g • Cholesterol: 346mg • Sodium: 320mg • Protein: 107g
Nutrition values are estimates. Consult a trusted source for medical or dietary needs.