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Spiced, roasted chicken with crispy skin served on a bed of fresh mixed greens, viewed close up on a dark plate.

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.
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: BBQ
Calories: 2150
Ingredients Equipment Method Nutrition Notes

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
  • 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

Notes

Storage: carve, cover, and refrigerate for up to 4 days. Reheat gently, covered, in a 300°F oven to keep the meat from drying out.

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