That movie Groundhog Day reminds me of my husband. He could eat the same chicken dinner every day. But I need some variety! My herb garden was overflowing so I made this smoked whole chicken with Italian marinade on the Traeger Pellet Grill (partners).
Scroll to the bottom of the page for a printable recipe…
Ingredients
- 1 whole chicken
- 1 cup basil, fresh chopped
- 1 tsp garlic,minced
- ½ lemon juice, save peel
- ½ tsp black pepper
- ½ tsp garlic sea salt
- ¼ tsp paprika,
- ¼ tsp crushed red pepper
- 3 tbsp olive oil
See how to make cheeseburger wraps on the griddle…
1. Marinade
Mix together the Italian chicken marinade (basil, garlic, lemon juice, black pepper, garlic sea salt, paprika, crushed red pepper, olive oil).
2. Prep chicken
Pat chicken dry with paper towels. Pop the lemon peel in the cavity.
3. Season
Rub Italian marinade all over the chicken. Marinade chicken for 15 minutes or longer in the fridge.
How many grills are too many? See my new Traeger Ranger review…
4. Smoke
Pop a wireless thermometer in the chicken and smoke at 250°F for an hour and a half, then crank it up to 350°F to finish. Chicken is done cooking when the thickest part reaches an internal temperature of 165 degrees F.
5. Rest
Rest your Italian style smoked chicken for 10-15 minutes, carve and enjoy.
You have to try this smoked zucchini summer squash salad…
What to do with leftovers
Try something like a big smoked chicken salad with a variety of fresh vegetables and ranch or blue cheese dressing…
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Smoked Whole Chicken with Italian Marinade
Video
Ingredients
- 1 whole chicken
- 1 cup basil fresh chopped
- 1 tsp garlic minced
- ½ lemon juice save peel
- ½ tsp black pepper
- ½ tsp garlic sea salt
- ¼ tsp paprika
- ¼ tsp crushed red pepper
- 3 tbsp olive oil
Instructions
- Mix together the Italian chicken marinade (basil, garlic, lemon juice, black pepper, garlic sea salt, paprika, crushed red pepper, olive oil).
- Pat chicken dry with paper towels. Pop the lemon peel in the cavity.
- Rub Italian marinade all over the chicken. Marinade chicken for 15 minutes or longer in the fridge.
- Pop a wireless thermometer in the chicken and smoke at 250°F for an hour and a half, then crank it up to 350°F to finish. Chicken is done cooking when the thickest part reaches an internal temperature of 165 degrees F.
- Rest your Italian style smoked chicken for 10-15 minutes, carve and enjoy.
Jenna Passaro says
great marinade