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Traeger Grilled Chicken Recipe

Traeger Grilled Chicken is the first recipe that they recommend you tackle after buying your first Traeger wood-pellet grill, and after tasting this I can totally see why. I’ve never had a whole chicken that retained so much moisture or had so much flavor.

Traeger Grilled Chicken

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 meats.

You can see my whole collection of Trager Recipes too! Most of these would work well in a gas grill too, you just won’t have as much of the smokey flavor and you’ll need to keep a close eye on cook times and temps.

How Does a Traeger Wood-Pellet Grill Work?

Traeger Grills run on wood pellets and plug into an electric outlet. You can set the temp, dial in the smoke level, and grill to your heart’s content over constant temps with no hot spots, no flares from grease dripping off of the meats, and you get that awesome wood-smoked flavor that you just can’t get on a gas grill.

There are quite a few different brands if you are in the market for a pellet smoker. I’ve heard great things about a lot of them, but the Traeger is the only one we have personal experience with.

Traeger Grilled Chicken

You also get this…

Traeger Grilled Chicken

Benefits of a Traeger Wood Smoker

  • No hot spots or flare-ups
  • Better flavor
  • Great smoke flavor
  • Runs on electric
  • Easier to cook things at lower temperatures

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 zesty Italian pasta salad to go along with this!

Traeger Grilled Chicken

By the way – like my Instant Pot posts (which aren’t sponsored), these ones aren’t sponsored either. I just fell in love with this product, and I post what we eat, and we’ve been eating a LOT of Traeger grilled foods lately!

Traeger Grilled Chicken

More Traeger Recipes That You’ll Love!

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.

Yield: 6 people

Traeger Grilled Chicken

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. 

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes


  • 5 pound whole chicken
  • 1/2 cup oil
  • Traeger Chicken Rub


  1. Preheat your grill on "smoke" for 4-5 minutes with the lid open. Set the temperature to high, and close the lid and preheat for an additional 10-15 minutes until it reaches 400-450 degrees.
  2. Tie the legs together on your chicken with baker's twine. Rub the chicken with oil, and coat with the chicken rub. Place your chicken onto the grill, breast side up. 
  3. 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.) 
  4. 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.
  5. Carefully remove the chicken from the grill and let rest for 15 minutes. Cut and serve!

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Nutrition Information:



Serving Size:


Amount 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!

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Tuesday 4th of May 2021

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.


Tuesday 8th of October 2019


I may have missed it somewhere, but what type of pellets?

Nicole Johnson

Wednesday 9th of October 2019

Any type of pellets will do here. <3 The best pellet is whatever one is in your hopper, I tend to say. ;)


Tuesday 17th of September 2019

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.

Nicole Johnson

Wednesday 18th of September 2019

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?

Mike D'Andrea

Thursday 29th of August 2019

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.

Nicole Johnson

Thursday 29th of August 2019

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!

John Sutton

Tuesday 27th of August 2019

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.

Nicole Johnson

Tuesday 27th of August 2019

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!

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