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2 whole smoked chicken on a baking pan
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4.34 from 6 votes

Smoked Whole Chicken Dinner

Learn how to make a bbq smoked whole chicken dinner on the grill. Buttery green beans, crispy baked potatoes and a fruit galette for the sides.
Course: Dinner
Cuisine: American
Keyword: grilling, july 4, summer
Servings: 6
Author: Julie Clark

Ingredients

  • 1 whole fryer chicken (about 6 or 6 1/2 pounds)

For the brine:

Chicken Rub:

For inside the chicken:

  • ½ white onion (quartered)
  • 4 garlic cloves

Baked Potatoes

  • 6 medium Russet potatoes
  • 1/4 cup canola oil
  • sea salt

Green Beans

  • 24 ounces green beans (trimmed and cut)
  • 8 tablespoons butter
  • 1 teaspoon garlic salt

Triple Berry Galette

  • 12 ounces blueberries
  • 6 ounces raspberries
  • 6 ounces blackberries
  • 1/2 cup granulated sugar
  • 2 tablespoons tapioca flour (or corn starch)
  • Juice of 1 lemon
  • 1 refrigerated pie dough
  • 2 tablespoons melted butter
  • 1 large egg (whisked)
  • 2 tablespoons raw sugar

Instructions

  • For the Brine: Dissolve the salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully under the water. Place a heavy plate on top to help with that if needed.
  • In a small bowl, combine the ingredients together for the dry rub.
  • Remove the chicken from the brine and pat dry. Rub with the dry rub.
  • Stuff the cavity with the onion and garlic.
  • Place the whole chicken directly on the grill.
  • Set the smoker to “smoke” and smoke for 30 minutes.
  • Then set Traeger temperature to 225º Fahrenheit.
  • Smoke for about 5 hours or until an instant-read thermometer reads 160℉ when inserted into the thickest part of the breast. The finished internal temperature will rise to 165℉ in the breast as the chicken rests. Tent the chicken with foil and let rest for 15 minutes before carving.
  • Choose medium potatoes. Large potatoes will take longer to bake.
  • Clean the potatoes and dry them.
  • Rub them with oil, then salt.
  • Poke the potatoes 2-3 times with a fork.
  • A medium potato will take about 2 ½ hours to smoke at 225º Fahrenheit.
  • Place the potatoes directly on the grill grate and bake for 30-40 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings.
  • Put the beans in a pile on a cast iron skillet and pour the melted butter over them.
  • Sprinkle with garlic salt.
  • Use tongs to toss the green beans with the butter.
  • Roast the beans for about 2 1/2 hours at 225º stirring 3-4 times during cooking.
  • They will be crispy green beans, so if you’d like them softer, allow them to cook longer.
  • When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
  • In a medium bowl, combine the berries, sugar, tapioca flour and lemon juice.
  • Roll the pie dough just slightly larger than its original shape.
  • Place two tablespoons melted butter in the bottom of the skillet.
  • Place the pie dough into the skillet.
  • Pile the berry mixture on top of pie dough, leaving a 1 or 2” border around the edges.
  • Fold the edges of the pie dough in small segments up and over the filling. Brush the edges with egg wash and sprinkle with raw sugar.
  • Place the skillet directly on the grill grate and bake for 40 minutes until the crust is golden brown.