Best Traeger Chicken Recipes Guide Grilled and Smoked • Fancy Apron

This is your complete guide for Traeger Chicken Recipes. You will find helpful cooking temperatures and times, along with great recipes that I have tried over and over again.

smoked chicken breast on a wood cutting board one whole breast and one sliced

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Favorite Chicken Rubs

a wood cutting board on a patio table with 4 containers on Traeger rub including beef rub Traeger rub chicken rub and pork and poultry

I love a seasoning blend with balanced flavor that combines salty and sweet.

Traeger Chicken Rub - this is my favorite because the flavors are bright and black pepper really comes through.

Traeger Pork and Poultry has a sweeter and smokier flavor profile that is perfect for slow cooked BBQ.

Traeger Rub is the all purpose work horse on the spice rack. It is fantastic on chicken, but also very good on pork, beef, even vegetables.

Great Homemade Dry Rub Recipe for Chicken

Combine these spices in a small bowl. Store in an airtight container for up to 3 months for the best flavor and freshness.

¼ cup kosher salt
2 tablespoons black pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika

Optional Add-Ins that go with Chicken: mustard powder, dried parsley, chili powder, ginger, cumin, oregano.

Whole Roast Chicken on a Traeger Grill

whole chicken cooking on the grates of a traeger grill

When you just want a low prep easy dinner, this is a great choice. For best results, season your whole bird 4-24 hours before cooking. Dry brining the chicken will help lock in moisture.

If you are cooking your chicken low and slow for more smoke flavor, you will need to increase the temperature for the last 10 minutes to get a crispy skin. The chicken skin will be rubbery if you don't finish with a higher temperature.

Check out my whole chicken recipe card here.

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Beer Can Chicken

Here is a good Beer Can Chicken Recipe to follow. A whole chicken is set up on either a beer can or "chicken throne." This is a fun and interesting way to keep more moisture into the meat and loads of flavor. This is my favorite way to cook a whole chicken. Pour beer into the chicken throne and set your seasoned whole chicken on the throne. Cook the chicken at 375 degrees F until the chicken breast hits an internal temperature of 165F.

Traeger Chicken Breasts

Boneless chicken breasts are an American staple and we have no shortage of reasons to cook a chicken breast. I love to season with the Traeger Chicken Rub which has hints on citrus and black pepper.

For the most flavorful chicken breasts, get them in a marinade overnight or butterfly them through the center for a more concentrated flavor. Butterflying them will also reduce cook time and prevent them from drying out.

Chicken Breast Smoked at 250F is a great way to get tender and juicy chicken breasts that are not dried out.

Boneless Skinless Thighs

bbq chicken thighs on traeger grill grates

Boneless skinless thighs are my go-to when I am cooking for a crowd because they are inexpensive, cook fast, and have a great flavor. These are best marinated for 4-12 hours and grilled at 375-400 for 15 minutes.

Nothing But a Chicken Wing

tequila lime chicken wings on a white platter with a white apron and lime

Chicken wings are especially popular on a Traeger Grill.

For crispy skin, use a small amount of aluminum free baking soda or cornstarch when you season the wings.

Grill the chicken wings at 375F for 35 minutes for crispy skin and tender chicken wing meat.

BBQ Chicken Legs

Nothing beats sticky sweet bbq sauce on chicken legs or thighs for that matter. You can use one of these fancy chicken leg holders, but I prefer laying the legs directly on the grill grates to get that caramelized skin on both sides.

Cooked at a low temperature and then finished high is the best way to get a delicious smoky flavor and texture.

Use this Smoked Chicken Leg Recipe until I write my own.

Juicy Chicken Rules

sliced smoked chicken breast on a wood cutting board

Do not overcook your chicken. Chicken breasts cook to an internal temperature of 165˚F. Because of carryover cooking, I pull them at 162˚F. But I like to live on the wild side.

Chicken thighs and legs go until they reach 185˚F to work through the rubbery texture. They will still have plenty of moisture.

Let the chicken rest before slicing to keep as much liquid inside the meat as possible.

Use a meat thermometer and do not overcook your chicken. Cooking time will vary depending on the size of your chicken.
For the best results- season or marinade your chicken 4 or more hours before you plan to cook it.

Big Batches of Chicken for Meal Prep

Once a week I cook a big batch of chicken on the Traeger no matter what I have going on. Leftover chicken can be transformed into so many things.

I use it for chicken salad sandwiches, salads, fried rice, pasta, and chicken tacos. Pre-cooked chicken can make an easy recipe even easier!

Here are the rules:

Shred, slice, or dice your cooked chicken and save it in an airtight container.
Use seasonings that are easy to transform. Salt, pepper, garlic powder, and onion powder are base flavors that work with anything.

Using a Meat Thermometer

The cook time will be completely dependent on the temperature you have the traeger set to. Cooking at a lower temperature will take longer. Be sure to use a meat thermometer in the thickest part of the breast when cooking breasts or a whole chicken.

Best Wood Pellets for Chicken

Cheap. Cheap is the best option. The traeger signature blend is great for chicken. If you are smoking a chicken low and slow you can use mesquite or hickory for more of that smoky-woodsy flavor.