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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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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Active Time 20 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Chicken, Main Course
Cuisine: BBQ, North African
Ingredients Equipment Method 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 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven to keep the skin from turning rubbery.

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