Combine the chopped basil, minced garlic, lemon juice, black pepper, garlic sea salt, paprika, crushed red pepper, and olive oil in a bowl to make the Italian marinade.
Pat the whole chicken dry with paper towels and place the reserved lemon peel into the cavity.
Rub the marinade all over and under the skin of the chicken so it is evenly coated.
Refrigerate the coated chicken for at least 15 minutes to let the flavors penetrate, or longer if desired.
Preheat your pellet grill to 250°F using maple pellets and place the chicken on the grill grate.
Insert a wireless meat thermometer probe into the thickest part of the breast or thigh, smoke the chicken at 250°F for about 1 hour and 30 minutes.
Increase the grill temperature to 350°F and continue cooking until the thickest part of the chicken reaches an internal temperature of 165°F.
Remove the chicken from the grill and let it rest for 10–15 minutes before carving and serving.
