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. Serve it carved with a drizzle of the resting juices and fresh herbs - or alongside flatbread and yogurt sauce for a full spread.

Why You'll Love Harissa-Rubbed Whole Chicken

This smoked whole chicken is anything but ordinary. The harissa marinade delivers bold flavor with notes of citrus, garlic, and warming spice. Slow-smoked on the Traeger and finished with a high-heat sear, it's juicy, crisp-skinned, and packed with rich North African flavor. Plus, it's made with pasture-raised, heritage-breed chicken-better for you and the planet.

Tips and Tricks

• Use a mild wood like cherry or oak for a subtle smoke flavor that lets the harissa shine.
• Spatchcock the chicken for quicker, more even cooking.
• Let the chicken rest at least 15 minutes before carving for maximum juiciness.

Variations

• Preserved Lemon: Add a teaspoon of preserved lemon paste for briny depth.
• Rose Harissa: Swap standard harissa for rose harissa for a more floral note.
• Lime & Coriander: Trade the lemon juice/zest and cumin for lime juice and ground coriander.

Substitutions

• Harissa: No harissa? Mix tomato paste, chili flakes, garlic, cumin, and olive oil for a DIY rub.
• Olive Oil: Can be replaced with avocado oil for higher smoke point and neutral flavor.

Best Served With

• Grilled flatbread or warm pita
• Cucumber yogurt sauce or labneh
• Charred carrots, roasted potatoes with za'atar, or a crisp chopped salad

How to Store Leftovers

• Shred leftovers for wraps, salads, or grain bowls.
• Refrigerate cooled chicken in an airtight container for up to 3 days.
• To reheat, warm in a 300ºF oven loosely covered with foil to retain moisture.

Common Questions

Harissa-Rubbed Whole Chicken

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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. Serve it carved with a drizzle of the resting juices and fresh herbs - or alongside flatbread and yogurt sauce for a full spread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: BBQ

Calories: 2150

Ingredients Equipment Method Nutrition

Ingredients

  

• 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
• Chicken
• 1 Whole chicken 3.5-4 lbs, spatchcocked or left whole
• Kosher salt to taste

Equipment

• Traeger or pellet smoker
• Kitchen shears
• Sheet tray or wire rack
• Basting brush
• Tongs
• Microplane or zester
• Chef's knife and cutting board
• Large Mixing Bowl
• Meat thermometer (instant-read preferred)

Method

 

Marinate the Chicken

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

Smoke on the Traeger

1. Preheat Traeger to 225ºF using oak or cherry wood.
2. Let chicken sit at room temp for 30 minutes before smoking.
3. Place chicken breast side down directly on grill grates.
4. Smoke for ~1.5 hours or until breast reaches 150ºF.

Finish & Rest

1. Increase Traeger to 400ºF. Lightly brush chicken with olive oil.
2. Cook for 10-15 minutes until internal temps are 165ºF (breast) and 175ºF (thigh).
3. Remove and rest for 15 minutes before carving. Spoon over resting juices.

Nutrition

Calories: 2150kcalCarbohydrates: 7gProtein: 143gFat: 170gSaturated Fat: 40gPolyunsaturated Fat: 31gMonounsaturated Fat: 87gTrans Fat: 1gCholesterol: 571mgSodium: 7518mgPotassium: 1582mgFiber: 2gSugar: 1gVitamin A: 2088IUVitamin C: 21mgCalcium: 138mgIron: 9mg

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