Smoked Whole Chicken

Add smoky flavor to your chicken with this easy pellet grill recipe. Juicy meat and crispy skin come together using Kingsford™ Premium Craftsmoke Pellets for consistent heat and authentic wood-smoked flavor.

Whole smoked chicken with dark, crispy seasoned skin placed on a decorative square plate with fresh parsley garnish on the side

1Food Prep10 mins
2Grill Prep10 mins
3The Cook90-120 mins

Cooking for 6 people

Ingredients

1
whole chicken
1 tbsp.
olive oil
2 tbsp.
chicken seasoning
1/2
lemon, sliced
1/2
small onion, quartered
3
rosemary sprigs

1Food Prep

First, remove any giblets from the chicken. Optionally, if you have time, place the chicken on a wire rack with a baking sheet underneath and allow it to dry in the refrigerator for 2 to 4 hours or overnight. This will further dry the chicken skin and promote browning.
Next, brush the chicken skin with olive oil and lightly season the inside of the cavity, reserving the majority of the chicken seasoning for the skin. Stuff the chicken with lemon slices, onion and rosemary sprigs.
Then, cross the two chicken legs and tie them together using butchers’ twine to secure them in front of the cavity for even cooking. Optionally, you can tuck the wings under the chicken by pushing the flats down toward the rear of the chicken and tucking them underneath.
Finally, season the exterior of the chicken with the remaining chicken seasoning so it’s well covered.

2Grill Prep

Fuel: We recommend Kingsford™ Hardwood Pellets
Temp: 225°(Low Heat) & 375°F (Medium Heat)

3The Cook

- Place the thermometer probe into the thickest part of the chicken breast without touching any bones and position it at the center of your pellet grill.
- Smoke for 1 hour at 225°F.
- Increase the heat on your grill to 375°F and continue roasting approximately 30-60 minutes, or until the white and dark meat reach an internal temperature of 165°F.
- Remove the chicken from the grill and allow it to rest for 15–20 minutes. Snip and discard the butchers’ twine, carve and enjoy.

For safe meat preparation, reference the USDA website.

FAQs

Smoke at 225°F for 1 hour, then increase to 375°F and roast for 30–60 minutes until the internal temperature reaches 165°F in both white and dark meat.

Yes — tying the legs together helps the chicken cook evenly and lock in juicy flavor.

Fill the hopper with Kingsford™ Premium Craftsmoke Pellets for consistent heat and authentic wood-fired flavor. Monitor temperature with a probe and avoid frequent lid openings.