Traeger roasted chicken, rubbed with a simple dry spice mix, makes a flavorful and easy meal. Cooking whole chickens on a pellet smoker or Traeger grill is straightforward and yields juicy results.
We’ve enjoyed exploring our Traeger grill and have used it for everything from pork loin roast to fruit cobbler. One of our go-to recipes is whole roasted chicken seasoned with a versatile dry rub. After applying the rub, the chicken roasts on the grill for roughly an hour until it reaches the proper internal temperature.
Scroll down for the printable recipe card at the bottom of the page
Make the Dry Rub
The dry rub is quick to make: combine the spices in a bowl and whisk until evenly blended. The full batch yields about 2 cups, so you’ll use a portion for one chicken and store the rest in an airtight container. The rub keeps well for months and also works great on pork and other proteins.
Apply the Rub to the Chicken
Rinse and pat dry one or more whole chickens. Remove and discard any giblets from the cavity.
Generously coat the entire chicken with the dry rub, pressing it into the skin so it adheres. Sprinkle some rub inside the cavity as well. You’ll likely have leftover rub—store it for additional chickens or other dishes.
Prep for Even Roasting
Tuck the wing tips under the chicken and tie the legs together with kitchen twine to promote even cooking. If you don’t have twine, a short strip of raffia or a similar food-safe tie can work in a pinch. Always wash your hands thoroughly after handling raw poultry.
How to Roast on a Traeger Grill
Begin by setting the grill to SMOKE with the lid open until the fire ignites and smoke appears (about 4–5 minutes). Then set the temperature to 375°F and close the lid, allowing the grill to preheat for 10–15 minutes. Place a small aluminum pan of apple juice or cider on the top rack to add steam and flavor as the chicken roasts.
After preheating, place the chicken directly on the grill grates. Roast at 375°F with the lid closed for about 60 minutes, or until the internal temperature reaches 165°F.
Check Internal Temperature
Insert a meat thermometer probe between the leg and thigh to check the internal temperature. Also verify that the thickest part of the breast has reached 165°F. If the skin begins to darken too much toward the end of cooking, loosely tent the chicken with foil and continue until done.
Cooking times vary depending on bird size, starting temperature, and grill performance, so use temperature rather than time alone.
Rest and Serve
When the chicken reaches 165°F, remove it from the grill and place it on a rimmed tray or cutting board to catch juices. Cut and remove the twine, then let the bird rest for 10–15 minutes to allow juices to redistribute. Resting ensures moist, tender meat.
After resting, carve and serve. The result is a juicy, flavorful roasted chicken that can be enjoyed on its own or used in other recipes.
Printable Recipe Card
- 3–4 pound whole young chicken
- 1/3 cup dark brown sugar
- 1/2 cup smoked paprika
- 1/4 cup garlic powder
- 1/4 cup salt
- 2 tbsp black pepper
- 2 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp dry mustard
- Combine all dry rub ingredients in a bowl and whisk until well blended.
- Rinse and pat the chicken dry. Remove giblets. Rub the chicken generously with the dry mix, including inside the cavity. Tuck wing tips under and tie legs together for even cooking.
- Start the grill on SMOKE with the lid open until it begins to smoke, then set to 375°F and preheat with the lid closed for 10–15 minutes. Place a small pan of apple juice or cider on the top rack for steam.
- Place the chicken directly on the grill grates and roast at 375°F for about 60 minutes, or until the thickest part of the thigh and breast reach 165°F. Tent with foil if the skin darkens too much.
- Remove the chicken when it reaches 165°F. Let rest 10–15 minutes, remove twine, carve, and serve.
Cooking times vary with bird size and grill performance; use a thermometer to ensure doneness. The dry rub makes extra and stores well in an airtight container.
Recipe source: the Traeger grill booklet. Dry rub adapted from the original recipe booklet.