Traeger Smoked Whole Chicken Tender and JUICY!

This Traeger Smoked Whole Chicken can be marinated or seasoned with a dry rub. The result is always tender, juicy, fall off the bone chicken loaded with flavor. This recipe works for any smoker or pellet grill.

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Ingredients
4.5-5 pound whole chicken Ensure the giblets have been removed.
Option 1: Homemade Dry Rub or any Store-Bought Rub
1 tablespoon olive oil Use enough to fully coat the chicken.
1 1/2 tablespoons brown sugar or brown sweetener
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

Option 2 Chipotle Citrus Marinade
7 oz Chipotles in Adobo Sauce
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice I juiced an orange.
1/4 cup fresh cilantro
3 garlic cloves
1/4 cup chopped onions
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
salt and pepper to taste

Instructions
Preheat smoker to 225 degrees.
Pat chicken dry. Remove all of the contents from the inner cavity.
Dry Rub Chicken Instructions
Drizzle the chicken with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the chicken by spraying it on.
Season the entire chicken and rub the spices into the skin.
If you aren't spatchcocking the chicken and removing the backbone of the chicken (see instructions below), you should tie the legs with butcher's twine. This will help ensure the chicken cooks at an even and consistent temperature and the legs don't burn.
Chipotle Citrus Marinade
Add all of the ingredients for the marinade to a blender, food processor, or a large bowl to use with a handheld immersion blender.
Blend the ingredients until it creates a thick sauce.
Brush the marinade over the chicken. (Marinating overnight is optional and not required).
If you aren't spatchcocking the chicken and removing the backbone of the chicken (see instructions below), you should tie the legs with butcher's twine. This will help ensure the chicken cooks at an even and consistent temperature and the legs don't burn.
Smoking/Grill Instructions
Place the chicken in the smoker. Smoke until the chicken until it reaches an internal temperature of 165 degrees. Cook time will vary based on the size of your chicken and can range from 3-6 hours.
If you like crispy skin, when the chicken reaches 150 degrees of internal temperature, adjust the heat on the smoker to 350 degrees and cook the chicken until it reaches an internal temperature of 165 degrees.
You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the chicken, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the chicken to be sure.
Allow the chicken to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry chicken.