Harissa-Rubbed Whole Chicken

This harissa-rubbed smoked chicken is packed with flavor from a bold marinade of harissa paste, citrus zest, garlic, and olive oil. After a slow smoke at 250ºF on the Traeger for juicy tenderness, it's finished at high heat for golden, crackling skin. Serve it carved with a drizzle of the resting juices and fresh herbs - or alongside flatbread and yogurt sauce for a full spread.

Tips and Tricks

• Harissa Heat: Use mild or hot harissa depending on your spice preference.
• Juicier Bird: Spatchcocking speeds up cooking and yields more even results.
• For Extra Smoke: Add a smoker tube for a heavier smoke flavor.

Variations

• Try with preserved lemon paste for added funk.
• Add rose harissa for a floral twist.
• Replace lemon with lime and swap cumin for coriander for a different profile.

Substitutions

• No harissa? Mix tomato paste, chili flakes, garlic, oil, and spices as a stand-in.
• Olive oil can be swapped for avocado oil.

Best served with

• Cucumber-yogurt sauce or labneh
• Grilled flatbread
• Charred carrots or za'atar-roasted potatoes

How to Store Leftovers

• Store cooled chicken in an airtight container up to 3 days.
• Reheat gently in a 300ºF oven or shred and use in wraps or salads.

Notes

• This works beautifully with a dry brine instead of marinade if preferred.
• Harissa brands vary; taste and adjust sweetness, salt, or heat as needed.

Common Questions

Harissa-Rubbed Whole Chicken (Smoked on the Traeger)

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This harissa-rubbed smoked chicken is packed with flavor from a bold marinade of harissa paste, citrus zest, garlic, and olive oil. After a slow smoke at 250ºF on the Traeger for juicy tenderness, it's finished at high heat for golden, crackling skin. Serve it carved with a drizzle of the resting juices and fresh herbs - or alongside flatbread and yogurt sauce for a full spread.

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Active Time 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings: 4 servings

Course: Chicken, Main Course

Cuisine: BBQ, North African

Calories: 133

Ingredients Equipment Method Nutrition

Ingredients

  

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• 3 tablespoon harissa paste
• 4 cloves garlic grated
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 2 tablespoon fresh lemon juice
• ¼ cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon honey optional, to balance heat
• 4 lb whole chicken, spatchcocked or left whole
• To taste kosher salt

Equipment

• Traeger grill or pellet smoker
• Wood pellets (mild wood such as oak or cherry)
• Mixing bowl (for marinade)
• Whisk
• Cutting board
• Sharp chef's knife
• Kitchen shears (for spatchcocking)
• Meat thermometer (instant-read or probe)
• Aluminum foil (optional, for resting)

Method

 

Marinate the Chicken

1. - In a bowl, whisk together all ingredients for the harissa marinade.
2. - Pat chicken dry. If spatchcocking, remove the backbone and flatten the bird.
3. - Rub the marinade all over the chicken.
4. - Refrigerate uncovered for at least 4 hours or ideally overnight.

Smoke on the Traeger

1. - Preheat your Traeger to 225ºF using a mild wood like oak or cherry.
2. - Remove the chicken from the fridge 30 minutes before cooking.
3. - Place the chicken directly on the grill grates, breast side down.
4. - Smoke for 1.5 hours, or until internal temp reaches 150ºF in the breast.

Finish & Rest

1. - Increase Traeger temp to 400ºF. Brush chicken lightly with olive oil.
2. - Cook for an additional 10-15 minutes until skin is crisp and internal temp is 165ºF in the breast and 175ºF in the thigh.
3. - Remove and rest 15 minutes before carving. Spoon over juices.

Nutrition

Calories: 133kcalCarbohydrates: 3gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 1746mgPotassium: 37mgFiber: 0.4gSugar: 2gVitamin A: 255IUVitamin C: 2mgCalcium: 14mgIron: 1mg

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