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  • Smoked Whole Chicken Recipe (Traeger Whole Chicken) – Oh Sweet Basil

    Smoked Whole Chicken Recipe (Traeger Whole Chicken) – Oh Sweet Basil

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    Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken. It is juicy, tender and packed with flavor. You might even like it more than our Traeger Chicken Breast, smoked chicken thighs, or our smoked chicken wings.

    Traeger Smoked Whole Chicken Recipe

    Whole chicken recipes are really difficult to sort through. I’ve made enough of them, all of which claimed to be the best of the best but all were just cooked chicken. I mean, just because it’s a whole bird does not mean it has to be difficult, time consuming and especially not bland.

    So I got all obsessed. We love our slow cooker whole chicken, our whole roasted chicken and our spatchcock chicken, but we needed a smoked version! I decided to make a whole chicken that you’d order in a restaurant over the steak. I know, I know, but really, this smoked whole chicken is going to knock your dang socks clean off of you.

    Why, why is that a saying? Knock your socks off? What about your shoes? Why didn’t we knock those off first? Who are all of these people walking around in socks?

    Actually, it’s me.

    If you know me, if you’re a friend or a neighbor you know that I’m ALWAYS in socks because my feet are ALWAYS cold.

    A smoked whole chicken that has been cooked to a golden brown color. Fresh thyme has been sprinkled on top and around the chicken.

    Smoked Whole Chicken Ingredients

    Believe it or not, you only need a handful of ingredients to make a Traeger smoked chicken. This Traeger whole chicken recipe has three main components: the dry rub used to flavor the smoked chicken, the few extra ingredients needed to actually smoke the chicken, and the ingredients needed to make a gravy from the pan drippings.

    Here’s what you’ll need to make a smoked whole chicken on a Traeger:

    • Fresh Thyme Leaves
    • Salt and Pepper
    • Onion Powder
    • Cumin
    • Smoked Paprika
    • Ground Mustard
    • Cayenne
    • Dark Brown Sugar
    • Garlic
    • Chili Powder
    • Butter
    • Apple Juice
    • Cornstarch

    Note that adding a pan of apple juice to the smoker creates a delicious steam that keeps the meat moist and adds flavor as well.

    A sliced smoked chicken, with sprigs of fresh thyme next to the slices of chicken.A sliced smoked chicken, with sprigs of fresh thyme next to the slices of chicken.

    How to Smoke a Whole Chicken

    Smoked whole chicken does not need much time or attention at all. The most important step starts out the morning of, or even the night before is fine.

    The most important step is to rinse, dry and set the bird in the fridge to dry out the skin. If you absolutely don’t have time or you forget, no biggie, it will still turn out awesome, but it does make for a better skin on the whole chicken.

    Here are the basic steps to making a Traeger smoked chicken:

    1. Place a rinsed and dried chicken in the fridge all day to dry out the skin.
    2. Heat the smoker.
    3. Mix the chicken dry rub together.
    4. Sprinkle a little dry rub in the cavity of the bird. Using kitchen twine, tie together the legs if needed.
    5. Mix the remaining spice mixture with softened butter.
    6. Pull the chicken skin up and loosen it from the meat. Spread the butter under the skin and all over the meat and then the rest all over the outside of the bird.
    7. Fill a pan with the juice and if your smoker permits, place it on the bottom rack and the chicken on the rack right above it.
    8. Smoke the bird breast side up for about an hour to an hour and half until the internal temperature reaches 165 degrees F. Remove to rest while you whisk up the drippings.

    How Long to Smoke a Whole Chicken

    Depending on the size of your bird, it’ll need to smoke for roughly 60 to 80 minutes at 375 degrees F. You’ll know your smoked whole chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer.

    A sliced smoked chicken on a platter. There are fresh thyme leaves sprinkled over the top of the chicken and sprigs of thyme are on the platter.A sliced smoked chicken on a platter. There are fresh thyme leaves sprinkled over the top of the chicken and sprigs of thyme are on the platter.

    What are the Best Wood Pellets for Smoking Chicken?

    We love to use cherry or apple wood chips when we smoke chicken. Hickory, mesquite, pecan and oak are all great options too.

    How to Make Gravy from Pan Drippings

    I will never forget roasting my first chicken, calling my mom and saying, “Now, how do I make a gravy? Is there a packet I buy?”

    Silence, followed by “that’s what the pan drippings are for.” More silence, this time from me.  😬

    Here’s how to make gravy from pan drippings:

    1. Strain out any bits that you don’t want from the drippings in the apple juice, reserving all liquids.
    2. If you couldn’t gather drippings, add 1 cup of chicken broth.
    3. Bring the liquids to a simmer in a skillet with raised sides.
    4. Whisk cornstarch and water together in a dish and whisk into the gravy until desired thickness.
    5. Brush over the chicken or use to dip pieces of chicken in.

    NOTE: If you’re not a big gravy fan, whip up a batch of our homemade bbq sauce to dip this chicken in.

    A glaze is being brushed onto a whole smoked chicken. There is a small bowl of gravy next to the chicken, and a dinner plate in the background A glaze is being brushed onto a whole smoked chicken. There is a small bowl of gravy next to the chicken, and a dinner plate in the background

    How Long Will Smoked Chicken Keep?

    A smoked chicken will keep for 7 days in the refrigerator in an airtight container.

    Can You Freeze Smoked Chicken?

    Smoked chicken can be frozen for 1 month. A FoodSaver will help you to be able to get the best results as it sucks out the air and vacuum seals the meat.

    What to Serve with a Whole Chicken

    Congrats! You’ve just smoked a whole chicken. Now the question is, what should you serve with your delicious Traeger whole chicken?

    Here are a few of our favorite chicken side dishes to give you some ideas:

    A small white bowl of gravy that is surrounded by sliced traeger smoked chicken with a few sprigs of fresh thyme beside the chicken. There is a piece of chicken on a fork that is being dipped in gravy.A small white bowl of gravy that is surrounded by sliced traeger smoked chicken with a few sprigs of fresh thyme beside the chicken. There is a piece of chicken on a fork that is being dipped in gravy.

    Tips for the Best Smoked Whole Chicken

    The dry rub is the most important part of flavoring a whole chicken. Dry rub goes both under and over the skin, but I’ve found that throwing a little in the cavity makes the spices bloom out and increase flavor from inside out too.

    We use fresh thyme leaves in the spice rub as it brings on a little different flavor than dried thyme. It transforms the chicken into something a lot more delicious and wonderful. If you must used dried thyme, use half the amount of fresh as it’s a condensed version and stronger.

    As for the smoked paprika in the dry rub — find it. The end. It is not the same to use regular paprika. Really, smoked paprika is incredible. You can find it at most stores, but it’s sold on Amazon as well if you need it.

    Learn how to cook a delicious and juicy smoked whole chicken on your Traeger grill with this step-by-step guide. Impress your friends and family with this flavorful dish that is perfect for any occasion.

    More Traeger Recipes:

    Servings: 6

    Prep Time: 15 minutes

    Cook Time: 1 hour 20 minutes

    15 minutes

    Total Time: 1 hour 50 minutes

    Description

    Never made a Smoked Whole Chicken on a Traeger? Don’t fret, it’s easy! In this post, we give step by step instructions on how to smoke a whole chicken.

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    Smoke the Whole Chicken:

    • If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.

      1 Whole Chicken

    • Heat a smoker to 375 degrees F.

    • Place the spices in a bowl and mix to combine.

      2 teaspoons Fresh Thyme Leaves, 2 teaspoons Kosher Salt, 1 teaspoon Onion Powder, 2 Cloves Garlic, 1 Tablespoon Dark Brown Sugar, 2 teaspoons Smoked Paprika, 1 Crack Black Pepper, 1/2 teaspoon Ground Mustard, 1 Pinch Cayenne, 1 Pinch Chili Powder, 1/4 teaspoon Cumin

    • Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.

    • Add the butter to the remaining spices and mix until it forms a smooth paste.

      6 Tablespoons Unsalted Butter

    • Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.

    • Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.

      16 oz Apple Juice, Foil Pan

    • Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.

    • Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.

    Make the Gravy:

    • Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.

      Pan of apple juice and drippings from the Traeger

    • Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.

      1 teaspoon Cornstarch, 1 teaspoon Water

    • Slice the chicken and brush with the gravy. Serve!

    • If you don’t have drippings leftover, just use 1 cup of chicken broth to make the gravy. 

    Left over chicken can be kept in the refrigerator for one week.

    Serving: 1cupCalories: 424kcalCarbohydrates: 12gProtein: 24gFat: 31gSaturated Fat: 13gCholesterol: 125mgSodium: 969mgPotassium: 332mgFiber: 1gSugar: 9gVitamin A: 888IUVitamin C: 4mgCalcium: 28mgIron: 2mg

    Author: Sweet Basil

    Course: Every Man’s Favorite Easy Day Recipes, Over 500 Family Dinner Recipes Ideas

    Cuisine: American

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    A smoked whole chicken that has been cooked to a dark golden brown. Fresh thyme sprigs are sprinkled on top and around the chicken. A small bowl of gravy is next to the chicken.A smoked whole chicken that has been cooked to a dark golden brown. Fresh thyme sprigs are sprinkled on top and around the chicken. A small bowl of gravy is next to the chicken.

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    Sweet Basil

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  • Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil

    Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil

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    We have smoked chicken breasts, a whole chicken and chicken wings so it was high time we share our smoked chicken thighs recipe. Chicken thighs have the best flavor and we are ramping that flavor up in the Traeger!

    We start with a sweet smoky marinade and allow the chicken thighs to soak in all that tasty flavor. Then we smoke them on the Traeger. Serve them with an elote corn and some mac & cheese, and you have the perfect summer meal!

    Remember how we used our Traeger as our oven a few summers ago while our kitchen was being remodeled? We love our Traeger so much! Not only does it make delicious food (practically on its own), but it also saved us last summer and is a great way to avoid turning on the oven when it’s scorching hot outside!

    What Ingredients are Needed for Smoked Chicken Thighs?

    Grab your chicken thighs and all the rest of these ingredients for the best smoked chicken thighs:

    • Boneless Skinless Chicken Thighs
    • Honey
    • Soy Sauce
    • All Spice
    • Cayenne Pepper
    • Cinnamon
    • Ginger
    • Yellow Onion
    • Garlic
    • Dark Brown Sugar
    • Corn Syrup
    • Water
    • BBQ Spice Rub

    If you are a sauce lover, like I am, you can dip this chicken in some homemade bbq sauce…store-bought or whatever your favorite barbecue sauce is! The measurements for each ingredient can be found in the recipe card at the end of the post.

    A plate with marinated, smoked chicken thighs. A brush dripping with marinade is next to the chicken and a bowl of marinade is in the background.

    How to Make Smoked Chicken Thighs

    The first step in making these smoked thighs is to decide if you are going to smoke the meat in a pan in the smoker (this is the way I prefer to do it) or directly on the grill. If you want to cook them directly on the grill, save about a third of the marinade to use later.

    The next step is to make the marinade. We like to pour everything directly into the ziploc bag that we are going to marinate the chicken in…less clean up! Put all the ingredients into the bag and then squish everything together to combine.

    NOTE: If you’re grilling directly on the grill, reserve a third of the marinade for later now before adding the chicken.

    Add the chicken to the bag and let it marinate in the refrigerator for 1-12 hours.

    When you’re ready to start smoking, place all the chicken thighs and marinade into your pan.

    A large dish with chicken thighs marinating in a dark brown sauce.A large dish with chicken thighs marinating in a dark brown sauce.

    Now it’s time to get that Traeger going! Heat it to 225 degrees Fahrenheit and let it come to temperature for 10 minutes. Place your pan of chicken into the smoker and close the lid.

    Let it smoke for 10 minutes and then turn the heat up to 400 and cook for 15 more minutes.

    Then flip the chicken over and let it cook until it reaches an internal temperature of 165 degrees (10-15 more minutes).

    Pull out the chicken thighs to a cutting board, tent it with foil, and let it rest. This is key to having the juiciest chicken!

    Pour the leftover marinade into a pan and heat it to a boil on the stove top. In a separate dish, whisk together the water and cornstarch, and then add it to the marinade. This will thicken the marinade slightly and make if perfect to brush on top of the chicken before serving.

    A serving plate filled with marinated, smoked chicken thighs. There is juicy marinade on the plate and the thighs are sprinkled with fresh green herbs.A serving plate filled with marinated, smoked chicken thighs. There is juicy marinade on the plate and the thighs are sprinkled with fresh green herbs.

    How Long to Smoke Chicken Thighs?

    For this recipe, it should take about 40 minutes for your chicken thighs to come to a safe internal temperature of 165 degrees. It may take a little longer depending on the thickness of your chicken thighs and the consistency of the heat in your smoker.

    Do You Flip Chicken Thighs When Smoking?

    Yes, whether you’re grilling or smoking the thighs, they should be flipped once. No need to flip more than once though!

    Why Choose Chicken Thighs?

    Chicken thighs are very affordable and in my opinion, have the best flavor. They also tend to stay more moist and tender than a chicken breast might. Chicken breasts are more lean though, so if you are watching fat and calories, go with chicken breasts. We have a great smoked chicken breast recipe that you will love!

    What Type of Wood is Best to Use for Smoking Chicken?

    This is really up to personal preference, but we prefer either apple or a combination of apple and hickory. Cherry or oak pellets are also great options!

    A sliced marinated smoked chicken thigh. Chopped fresh parsley is sprinkled on the chicken and the cutting board. A serving dish with more chicken is in the background.A sliced marinated smoked chicken thigh. Chopped fresh parsley is sprinkled on the chicken and the cutting board. A serving dish with more chicken is in the background.

    Do You Need To Brine Chicken Before Smoking?

    You do not have to brine chicken before smoking it.

    Brine does enhance the flavor of meats, but we prefer marinating for this recipe.

    Can I Use Bone-In Chicken Thighs?

    Yes, you can use bone-in chicken if you want. You will just need to increase the time on the smoker to get it to temperature.

    How Long Will Smoked Chicken Keep?

    Smoked chicken will keep for 7 days in the refrigerator in an airtight container.

    Does Smoked Chicken Have To Be Refrigerated?

    Smoked chicken should be refrigerated within 2 hours of being removed from the smoker.

    A serving plate of marinated smoked chicken thighs sprinkled with fresh green herbs.A serving plate of marinated smoked chicken thighs sprinkled with fresh green herbs.

    Can You Freeze Smoked Chicken?

    Smoked chicken can be frozen for 3-6 months in an airtight container. If you have a Food Saver, that’s an even better option for freezing chicken!

    How to Reheat Leftovers

    Chicken can be a little tricky to reheat because it can dry out quickly and the flavor can change. I’ve found that the best way to reheat chicken thighs is in the oven. Place the leftovers in a a shallow baking dish add a little water or chicken broth and cover with foil. Place in the oven that has been preheated to 350 degrees and let it warm up until heated through. It will take about 10-15 minutes.

    These leftovers are great in sandwiches or chopped up in a salad!

    What to Eat with Smoked Chicken Thighs?

    These are perfect for feeding a crowd at a gathering with friends or family. With any good smoked chicken dish, you need some classic BBQ side dishes! Here are a few of our favorites:

    And just for good measure, you should make a batch of our Biscoff homemade ice cream for dessert!

    Smoked chicken thighs in a sweet smoky marinade needs to be next up on your summer BBQ menu! They taste amazing and are so quick and easy too…just 40 minutes in the smoker and they’re ready to go!

    More Smoked Recipes You’ll Love:

    Servings: 6

    Cook Time: 40 minutes

    Marinating Time: 1 hour

    Total Time: 1 hour 40 minutes

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    • Before beginning, decide if you’d like to smoke the thighs directly on the smoker or in a pan, (which is how I choose to do it). If directly on the grill, you’ll need to save some of the marinade for serving. 

    • In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients. 

      1/4 Cup Honey, 1/2 Cup Soy Sauce, 1/8 teaspoon All Spice, 1/8 teaspoon Cayenne, 1/4 teaspoon Cinnamon, 1 teaspoon Ginger, 1/2 Onion, 5 Cloves Garlic, 1/3 Cup Dark Brown Sugar, 1 Tablespoon BBQ Rub

    • Open the bag and carefully drop in the chicken. 

      5-7 Chicken thighs

    • Allow to marinate in the fridge for 1-12 hours. 

    • Heat the smoker to 225 for 10 minutes. 

    • Pour the chicken and marinade into a disposable metal pan and close the lid. Smoke the chicken for 10 minutes. 

    • Turn the heat to 400 and cook for 15 minutes longer. 

    • Flip the chicken over and cook for 10-15 minutes more or until 165 degrees.

    • Remove the chicken to a cutting board and tent with foil. 

    • Pour the remaining marinade into a small saucepan and heat to a boil. If you smoked the chicken directly on the grill grates, use the marinade that you reserved for the next steps.

    • In a small dish stir the water and cornstarch together, then whisk together with the marinade and cook until slightly thickened. 

      2 teaspoons Cornstarch, 1 teaspoon Water

    • Remove from the heat and serve with the chicken immediately.

    For a sweeter marinade use 2/3 cup brown sugar.
    Smoked chicken can be refrigerated for up to 4 days.

    Serving: 1thighCalories: 325kcalCarbohydrates: 29gProtein: 18gFat: 16gSaturated Fat: 4gCholesterol: 92mgSodium: 1159mgPotassium: 281mgFiber: 1gSugar: 27gVitamin A: 91IUVitamin C: 1mgCalcium: 28mgIron: 1mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Cuisine: American

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    A serving plate filled with juicy marinated smoked chicken thighs. Copped parsley is sprinkled on top of the chicken and a sliced chicken thigh is on the cutting board next to the plate of chicken.A serving plate filled with juicy marinated smoked chicken thighs. Copped parsley is sprinkled on top of the chicken and a sliced chicken thigh is on the cutting board next to the plate of chicken.

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  • Smoked Chicken Is The New Roast Chicken

    Smoked Chicken Is The New Roast Chicken

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    I’ve always loved grilled and smoked chicken especially a butterflied or spatchcock chicken but ever since I got my new Traeger Timberline XL pellet smoker this summer, I’ve been obsessed with smoked chicken.

    The amazing thing about this backyard pellet grill is that it smokes as well as the industrial Ole Hickory pits that I used in my barbecue restaurant. The photographs that you see here have not been re-touched. The burnished dark brown is the color that the chickens have when they’re finished.

    Smoked chicken is the very definition of Golden Brown Delicious, a.k.a. G.B.D., and it tastes as good as it looks. The meat is moist and juicy and has a delicious applewood smoke flavor from the apple-wood pellets that I use—hickory, post oak, and pecan are also good choices.

    The wood smoke may create a pink or rosy color on the meat and around the bones. This is referred to as the “smoke ring,” and you shouldn’t be concerned—it’s a by-product of smoking and a coveted tale-tell sign of well-smoked meat.

    Making a perfect smoked chicken is similar to making a perfect roast chicken in that there is very little prep but you have to be patient during the cooking time.

    I smoke the chicken on a low heat, about 225F, and activate the super smoke feature for about 30-40 minutes before raising the temperature to 275F for the remaining 80-90 minutes—about 2 hours total. This is a lower temperature than the classic 325F roasting temperature, but I am looking for maximum smoke infusion.

    To make sure that the smoke is evenly distributed throughout the chicken, I cook a Butterflied or Spatchcock chicken. And because the backbone is removed and the chicken is laid out flat, the white meat and the dark meat cook at the same rate.

    Finally, even though some smoker cook guides tell you not to oil your food before smoking, I disagree. I think they skip this step because they think the oil attracts too much smoke. It’s important to oil the food so that the meat doesn’t dry out, and so that it does attract the smoke. After the chicken is brushed with a thin layer of olive oil, season lightly with a rub or simply use salt to flavor the chicken—the wood smoke is your major flavoring agent.

    If you like barbecue sauce, serve it on the side. This chicken is so flavorful that it really doesn’t need anything else.

    Smoked Spatchcocked Chicken

    You can easily Spatchcock your own chicken or buy one that is already prepared for you. For a refresher on how to butterfly or spatchcock a chicken refer to the article. And, remember that chickens vary in size so the exact timing will be determined by the size of the chicken. It generally takes me 2 hours to smoke a chicken.

    Serves 4

    Smoking Method: Indirect/Medium Heat

    1 whole spatchcocked chicken, 3-4 pounds

    Extra-Virgin Olive Oil

    Favorite Barbecue Rub or Kosher salt

    Pellet smoker and apple-wood pellets or other favorite wood pellets

    1. Preheat smoker to 225F.
    2. Remove and discard excess fat from chicken if necessary. Pat dry. Brush lightly with oil. Season with spice rub or salt. Twist wings behind the chicken so the choicken lays flat—this is called wings akimbo.
    3. Place chicken, bone-side down in center of cooking grate. You do not need to turn the chicken.
    4. Smoke chicken for 30-40 minutes at 225F to maximize the smoke infusion.
    5. Raise the temperature to 275F and cook for another 80-90 minutes—or until breast meat near bone registers 160-165°F and thigh meat registers 180°F, about 2 hours total depending on size. [If you don’t have a meat thermometer, cook until no longer pink and the juices run clear. The skin should be a dark burnished golden brown and the drumsticks should be receding from the skin meaning that you can see the bone sticking out a little.]
    6. Remove from grill and let sit 10 minutes before serving.

    NOTE: If preparing barbecued chicken and you really want to use barbecue sauce, brush it on the chicken during the final 10 minutes of cooking time to prevent burning.

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    Elizabeth Karmel, Contributor

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