The perfect entry point for any new pellet grill owner. This whole chicken smokes low and slow until the meat is fall-apart juicy, then finishes hot for shatter-crisp skin.
Ingredients
- 1 whole chicken patted dry
- 2 tbsp olive oil
- 2 tbsp BBQ dry rub
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 whole lemon halved
- Wood pellets (apple or hickory)
Instructions
- Preheat your pellet grill to 225°F (107°C) and load apple or hickory pellets.
- Pat the chicken completely dry, then rub all over with olive oil.
- Combine the rub, salt, garlic powder, and paprika, and season the bird inside and out. Tuck the lemon halves into the cavity.
- Place the chicken breast-up on the grate and smoke until the thickest part of the thigh reads 155°F (about 2.5 hours).
- Increase the grill temperature to 400°F and cook until the skin is crisp and the thigh reaches 175°F, about 20-30 minutes.
- Rest the chicken for 15 minutes before carving.
Nutrition
Calories: 69kcalCarbohydrates: 1gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 582mgPotassium: 21mgFiber: 0.2gSugar: 0.2gVitamin A: 246IUVitamin C: 0.05mgCalcium: 2mgIron: 0.2mg