What Temperature to Cook Chicken on a Traeger Grill for Perfectly Smoked Results

Cooking chicken on a Traeger wood pellet grill produces some of the juiciest, most flavorful and tender chicken you’ll ever taste. The smoke from the all-natural hardwood pellets imparts a wonderful smoky flavor while the precise temperature control of the Traeger allows you to perfectly cook chicken however you like it. But what temperature should you cook chicken on a Traeger for the best results?

Finding the Right Traeger Temperature for Chicken

The ideal Traeger temperature for cooking chicken depends on a few factors

• The cut and size of the chicken pieces – whole chicken, breasts, thighs, wings, etc.
• Whether you prefer a crispy skin or tender, juicy meat
• How much smoke flavor you want the chicken to have

Here are some general guidelines for Traeger temperatures when cooking various chicken cuts

• Whole Chicken: 225°F-275°F for a 3-5 hour slow smoke. Go lower for more smoke flavor. 350°F-375°F for 1.5-2 hrs for crispy skin.

• Chicken Breasts: 325°F-350°F. Lean breasts should be monitored closely to prevent drying out.

• Chicken Thighs: 275°F-325°F. More forgiving than breasts. Can go lower for more smoke flavor.

• Chicken Wings: 375°F-400°F. Higher temp maximizes crispy skin on wings.

No matter the temperature, always use a meat thermometer to check doneness, not just cook times. Chicken is safely cooked at an internal temperature of 165°F.

Below is more detail on the best Traeger temperature for various chicken recipes and cooking methods.

Low and Slow Chicken Smoking

For intensely smoky, fall-off-the-bone tender chicken, a low and slow smoke is hard to beat. Set the Traeger temperature to 225°F-250°F and expect cook times in the 3-5 hour range for a whole chicken.

At this low temperature with consistent exposure to clean hardwood smoke, the chicken will develop a deep, robust smoke flavor. The extended cook time tenderizes the meat and helps keep it incredibly moist.

Pro Tip: Baste the chicken every 45 mins with butter, olive oil or chicken broth to prevent it from drying out.

For even more flavor, try using a dry rub on the chicken before smoking. The lower temperature allows the spices to thoroughly penetrate the meat.

While low and slow chicken might take several hours, the hands-off cooking and amazing flavor make it worth the wait. Just kick back and relax until the Traeger alerts you it’s time to eat!

Hot and Fast Chicken Roasting

For weeknight meals or when time is limited, cooking chicken at a higher Traeger temperature delivers delicious results in a fraction of the time.

Set the temperature to 350°F-375°F for a whole chicken to be perfectly cooked in about 1.5-2.5 hours depending on weight. The higher heat helps render the fat and crisp up the skin.

At these hotter Traeger temperatures you’ll need to monitor the chicken closely and test the internal temperature often. Brining the chicken before cooking will make it much harder to overcook and dry out.

The smoke flavor won’t be as intense with this method, but the total cook time is significantly reduced. Thechicken will have a beautiful browned exterior with juicy, tender meat inside.

Smoking Chicken Breasts

Boneless, skinless chicken breasts are a versatile protein, but their lack of fat makes them prone to drying out. Smoking chicken breasts on the Traeger allows you to infuse flavor and moisture into the lean meat.

Aim for a temperature between 325°F-350°F. Chicken breasts should take 30-60 mins to reach an internal temp of 165°F, but monitor them closely with a meat thermometer.

Before cooking, try soaking the breasts in a simple brine for added moisture and flavor. Apply a dry rub for even more flavor.

Smoked chicken breasts are amazing in salads, sandwiches, wraps, pasta dishes and more. Slice them up and prepare to be amazed at how juicy they turn out!

Juicy, Smoky Chicken Thighs

Chicken thighs are a smoker favorite thanks to their succulent dark meat and rich flavor. With the right Traeger temperature you can achieve the ideal balance of smokiness, tenderness and crispy skin.

For bone-in, skin-on thighs, try 275°F-325°F until thighs reach an internal temperature of 165°F. The connective tissue and fat in the thighs make them far more forgiving than white meat.

For crispy chicken thigh perfection, remove the skin before smoking and then increase the Traeger temp to 400°F near the end of cooking to crisp up the skin. Serve smoky chicken thighs with your favorite sides and sauce for an easy, tasty meal.

Perfectly Cooked Wings with a Crispy Skin

Chicken wings cooked on the Traeger become irresistibly tender and juicy, with a smoky flavor that enhances any sauce or dry rub. Getting the skin ultra crisp on wings requires a higher cooking temperature.

Precook the wings at 275°F-325°F for about 45-60 minutes until nearly cooked through. Then increase the Traeger temp to 400°F and cook for another 10-15 mins until the skin gets nicely browned and crispy.

Coat the wings in your favorite sauce or dry seasoning and enjoy the perfect combination of tender, smoked meat and crunchy crisp skin!

Helpful Tips for Cooking Chicken on a Traeger

• Always let chicken sit at room temp for 30 mins before smoking for more even cooking.
• Pat chicken dry with paper towels before applying any rub or seasoning.
• Use a digital meat thermometer to accurately monitor doneness.
• Allow chicken to rest for 5-10 mins before serving for juicier meat.
• Add a smoker tube for extra smoke flavor at lower temps if desired.
• Clean the drip tray and grease drain system after each cook.

With the right temperature dialed in and a bit of practice, you’ll be amazed at the incredibly moist, tender and flavorful chicken you can make on your Traeger grill. Experiment with different woods, rubs and brines to find your ideal taste. Just beware – once you go Traeger you may never cook chicken any other way again!

For grilling chicken, it’s generally better to use a medium-high heat, which translates to a temperature range of 375°F to 400°F (190°C to 204°C). This range allows for a good sear on the outside while ensuring the chicken cooks through to a safe internal temperature of 165°F (74°C).