Traeger Grilled Chicken Recipe
The Traeger Chicken Challenge is the first thing that they recommend you make after buying your first Traeger, and after tasting it, I can totally see why. I've never had a whole chicken that retained so much moisture or had so much flavor. It is easy, consistent, doesn't take forever to make, and can be used for so many different dishes.
Traeger Grilled Chicken
Just when I thought I'd acquired enough kitchen gadgets to last a lifetime, my husband bought a Traeger Grill.
These are like a gas grill, but without the inconsistent temperatures, and you know - the GAS. It is an easy-to-use smoker that takes all of the mystery and learning curves out of smoking meat. It isn't just for meat either. Over the last few years we've made hundreds of recipes on the pellet grill, including appetizers, desserts, vegetables, and so much more.
You can see my whole collection of Trager Recipes here, and don't miss out on our new Pellet Grill Hub! Most of these recipes could work on a gas grill too, you just won't have as much of the smoky flavor and you'll need to keep a closer eye on cook times and temps.
This chicken was SO moist and juicy. I would take these a million times over the grocery store rotisserie chicken. Like, alll day every day.
Rotisserie chicken has its place, especially when you need to throw together a quick meal, but if you want an experience and not just something to fill a belly - this is definitely the way to go.
Speaking of the way to go - you'll want to make this loaded baked potato salad, coleslaw, and our Smoked Chicken and Gorgonzola Pasta Salad to go along with this!
Why You'll Love This Dish
- Hands-Off Cooking - Once it's on the grill, minimal effort is needed.
- Smoky Flavor - Cooking on a Traeger adds a subtle wood-fired taste.
- Crispy Skin - The high heat crisps the outside while keeping the inside tender.
- Juicy and Tender - Even cooking at a consistent temperature results in moist meat.
- Versatile Leftovers - Use leftovers for sandwiches, salads, or soups.
Get our 75 ESSENTIAL Traeger Recipes here!
Traeger Grilled Chicken shopping list
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Whole Chicken (5 Pounds)
- Oil (Such as Avocado or Olive Oil)
- OWYD Roasted Chicken Rub (Or Your Favorite Seasoning Blend)
Try our Traeger Spatchcock Chicken too!
How to make Roasted Chicken on the Traeger
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat the Grill - Set your Traeger to 400-450°F, following manufacturer instructions.
- Prepare the Chicken - Tie the legs together with baker's twine. Coat the entire bird with oil, then season generously with chicken rub.
- Grill Without Opening - Place the chicken breast-side up on the grill grates. Close the lid and cook for 70 minutes without opening the grill.
- Check Internal Temperature - Use a meat thermometer to confirm the thickest part of the chicken has reached 165°F. If it's not quite there, continue cooking for a few more minutes.
- Rest and Serve - Remove the chicken from the grill and let it rest for 15 minutes before slicing.
More Easy Traeger Chicken Recipes here!
Recipe Variations and Substitutions
If you don't have the OWYD Roasted Chicken Rub yet, you can use your favorite BBQ rub in place of it! We are big fans of the Traeger Chicken Rub, but there are a ton of amazing brands out there, and chances are you probably have something in your pantry already that'll work great.
If you don't have avocado oil around, I'd recommend butter as a substitute.
Make a Traeger Smoked Turkey too!
Traeger Chicken Challenge Tips
- DRY THE SKIN - Make sure the skin is as dry as possible before starting. It'll give you much crispier results. The best way to do this is to salt the exterior of the chicken and then place on a pan with a wire rack, uncovered, in the fridge overnight. The salt will draw out the moisture in the skin. Then just pat it dry with paper towels before adding the oil and rub.
- RUB LIBERALLY - This is a lot of meat, so don't be shy with that rub. It may seem like a lot that's called for, but when you bite into this it'll all be worth it.
FAQ
How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
How should I reheat the chicken?
Reheat in a 325°F oven for about 15 minutes or until warmed through. You can also warm smaller portions in the microwave or on the stovetop.
Can I season the chicken differently?
Yes! Try using a BBQ rub, Cajun seasoning, or a simple mix of salt, pepper, garlic powder, and paprika.
Can I cook this at a lower temperature?
If you prefer to cook at 325°F, plan for about 90 minutes of cooking time, checking the internal temperature frequently.
Serve This With...
Make this into our Smoked Chicken Salad Sandwich!
"Very simple a bit of avocado oil garlic rub, heat the Traeger on high until the thermometer reads 165 (F) 74(C), around 70 min. Chicken was very juicy with crispy skin."
- Orangezim on Reddit
Some of my favorites on the Traeger
Smoked Beef Roast - This one was a game-changer with my relationship with the Traeger. It takes a LONG time, but it is seriously worth every single second. Every one. And then some. Make thissssss.
Traeger Smoked Salmon - If you are a salmon fan this maple glazed smoked salmon is going to be your new favorite thing in life. Make this for someone you love, or someone that you would like to love you.
Traeger Grilled Shrimp Scampi - Like whoa. I love all of the Traeger shrimp I've ever had, but this one is near and dear to my heart. Make it. MAAAAAKKKKKEEEEE IT.
Traeger Grilled Scallops - Seafood on the grill is delicious, and these scallops are no exception. Simple, and totally delicious, with JUST enough smoke to make it interesting.
Pin For Later
Traeger Grilled Chicken
This chicken lives up to ALLLLLL of the hype. Traeger Grilled Chicken is going to be the best roasted and grilled chicken you've ever had.
Ingredients
- 5 pound whole chicken
- ½ cup oil
- OWYD Chicken Rub
Instructions
- Preheat your grill according to factory instructions to 400-450 degrees
- Tie the legs together on your chicken with baker's twine. Rub the chicken with oil, and coat generously with the chicken rub. Place your chicken on the grill, breast side up.
- Grill for 70 minutes. DO NOT OPEN THE GRILL for 70 minutes. (If you have a thermometer, place it right away so you can monitor internal temp for doneness! If it reaches 165° before the 70 minutes, open the grill.)
- Check the internal temperature of the chicken, to ensure it is at least 165°. If it is not yet VERY close to 165°, leave it on the grill a little while longer.
- Carefully remove the chicken from the grill and let rest for 15 minutes. Cut and serve!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 935Total Fat: 53gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 346mgSodium: 320mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 107g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
This chicken looks incredibly juicy!
I have never heard of this type of grill! This sounds amazing! I will be checking this out ASAP!
Highly suggest it! SO EASY to use too.
@Nicole Johnson,
I have one of the first Traeger grills for over twenty years now. It was the old BBQ100 model. I had when all pelets had to brought in by UPS direct from Traeger. Anyway, get yourself a 4 or 5 rib prime rib roast, a jar of Better Than Bullion (Beef) and rub only the sides of the roast with it. Sear the roast directly on the grill for five minutes. Throw it on a lined small cookie sheet then put two cups of water on the bottom of that sheet. Cook at 375 figuring 35 minutes per pound but by all means keep a thermometer in it until the middle temp suits you. Some like it more rare...Note the it will continue to cook internally to 10 degrees more. You will have the best au-jus in that pan and the roast will be a real TREAT. enjoy
some like a little black pepper too
Interesting! I've never heard of a Traeger grill, but it sounds like a great tool, for sure. This chicken looks so amazing, and I'm sure it's super tastier since you make at home!
I hadn't either until my husband started drooling over them. 😀 So glad he did!
Looks delicious! We cook on the grill all summer long...I'll have to check this out!
Oh YUM! I would eat the heck out of that chicken!!
My chicken came out great!! I brined it first so the skin came out a little dark but the inside was so juicy. Thank you!
Yay! I'm so glad that you liked it. This is one of our favorites! What did you brine it in?
So you cooked it on HIGH for 70 minutes?
Yup! That's correct!
I have the Traeger grill and the roasted chicken comes out PERFECT everytime--I also brine it before preparing it for the grill.
I have grilled a small turkey and I have also did a few pizzas.
Aren't they amazing! I can't wait to do a turkey on ours soon.
I just got a Traeger grill and I have only cooked on it once - I did a couple of filet mignons with roasted butternut squash and brussels sprouts on the Traeger tonight - awesome. I found your chicken recipe and I can't wait to cook up a whole chicken on it. I have a Trader Joe's organic, brined, free range, highly educated, yoga practicing chicken in the fridge that is headed to the Traeger tomorrow for dinner and i can't wait.
hahaha. Let me know if it is more flexible than your average super market bird! We're Traeger-obsessed around here. Your filets sound amazing. Time to get some of those!
So you cook the whole chicken on high for 70 min. !
We LOVE our Traeger smoker!!! We have done everything on it; ribs, brisket, pulled pork, turkey, chickens vegetables I could go on and on. Everything comes out perfect!!!
That's awesome! We love ours too. <3 Thanks so much for stopping by!
Where can I get the chicken rub I live inTinley Park IL.
Hey Thomas! It looks like it is carried at all the local Ace Hardwear stores in your area.
You can order directly from Traeger or get it on amazon.
Thank you for sharing your recipes.
When temperature is set to “high” and the grill is preheated to 450, do you adjust the temperature or just leave it on “high”?
Hey David! I just leave ours cranked up to high temps because I've never gotten the grill above 475ish so I don't worry too much about over-doing it. I hope that helps! If your grill gets super hot you'll want to adjust as needed so things don't burn.
450F for 70 min was too high a temp or too long. My chicken came out way too dark and was above 170F when I measured the temp. I found a similar recipe on the Treager website and it says 375F for 70 min, which would probably have been perfect.
It definitely depends on the size of the bird you are cooking. Ours come out pretty perfect at that time and temp, but you should always cook to temp and not according to a clock for the best results. I updated the post to make this more obvious as well as the recipe card.
I'm sorry your chicken didn't come out amazing!
Hi Nicole
Thanks for the recipe, I'm doing my first cook on my new Traeger this weekend and am quite excited!
I see comments about brining the chicken first. Does this make a difference? Do you have a recipe for the chicken brine?
Thank you.
Hey Mike! Welcome! Personally, I think most brining is a big old waste of time, especially if we are talking turkey that is commercially bought. With chicken, the same is usually true. Most chicken you buy in the store is pre-brined and/or injected. That being said, I'm hearing some buzz about a dill pickle brine that I'm definitely going to do some experimenting with!
It don't know why, but I have never been successful cooking a whole chicken on my Traeger without turning most of the skin black and inedible. That's said I used this method of cooking a chicken instead of the one from the Traeger website and the skin was not as black. Still black, but not as black. It of course tasted amazing, but I mourn the loss of all that amazing crispy skin.
That is so strange! I've never had a chicken turn black like that. You might try tending it with foil during the last bit of cooking? Have you temped your grill with a stand-alone thermometer? Maybe your temp gauge is off?
Nicole,
I may have missed it somewhere, but what type of pellets?
Any type of pellets will do here. <3 The best pellet is whatever one is in your hopper, I tend to say. 😉
I made this tonight [two whole 5 1/2 lb chickens] on my Eastwood and they turned out great. I used a blended oil (I think it is the oil that makes the skin dark) and they were very moist smoky and delicious. They fed 6 adults, two great granddaughters (8 and 5) and two twins aged 1 1/2. We had part of the carcass of one bird left. I had to put them back on for 10 more minutes before they were fully up to temperature. I then let them stand for about 10 minutes before carving and serving. I will definitely make this again.
Do you put this on a half sheet, or directly on the grill? The recipe doesn't mention that but all your photos look like it's been done on the sheet.
Good catch! We've actually done it both ways, directly on the grill and on a sheet pan. Both work equally well, so it is really just a matter of personal preference.
Did this tonight and the skin was so black!!!
That's not possible unless you had a flare-up where the grease pan caught fire or you didn't follow directions. Those directions state to use a thermometer and check if your chicken gets to 165°F before the 70 minutes. Sorry your chicken didn't work out, but this recipe is tested and very reliable.