Harissa Rubbed Whole Smoked Chicken

This harissa-rubbed smoked chicken is packed with flavor from a bold marinade of harissa paste, citrus zest, garlic, and olive oil.

Ingredients

Harissa Marinade

• Harissa paste x 3 tbsp

• Garlic x 4 cloves, grated

• Lemon zest x 1 tsp

• Orange zest x 1 tsp

• Fresh lemon juice x 2 tbsp

• Olive oil x ¼ cup

• Ground cumin x 1 tsp

• Smoked paprika x 1 tsp

• Kosher salt x 2 tsp

• Black pepper x 1 tsp

• Optional: honey x 1 tsp (to balance heat)

Chicken

• Whole chicken x 1 (3.5–4 lbs), spatchcocked or left whole

• Kosher salt x to taste

Recipe

Marinate the Chicken

• In a bowl, whisk together all ingredients for the harissa marinade.

• Pat chicken dry. If spatchcocking, remove the backbone and flatten the bird.

• Rub the marinade all over the chicken.

• Refrigerate uncovered for at least 4 hours or ideally overnight.

Smoke on the Traeger

• Preheat your Traeger to 225ºF using a mild wood like oak or cherry.

• Remove the chicken from the fridge 30 minutes before cooking.

• Place the chicken directly on the grill grates, breast side down.

• Smoke for 1.5 hours, or until internal temp reaches 150ºF in the breast.

Finish & Rest

• Increase Traeger temp to 400ºF. Brush chicken lightly with olive oil.

• Cook for an additional 10–15 minutes until skin is crisp and internal temp is 165ºF in the breast and 175ºF in the thigh.

• Remove and rest 15 minutes before carving. Spoon over juices.