Smoked Chicken Leg & Thigh Quarters
By Traeger Kitchen
Season that bird with Traeger Pork & Poultry Rub before Traegering. The sweet and savory spices form a delicious crust that complements the chicken with amazing flavor.
Prep Time
10 Minutes
Cook Time
2 Hours
Pellets
Mesquite
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 8 | chicken legs (thigh and drumstick) |
| 3 Tablespoon | olive oil |
| To Taste | Traeger Pork & Poultry Rub |
Step
1
Place the chicken pieces in a large mixing bowl. Pour oil over the chicken to coat each piece, then season to taste with the Traeger Pork & Poultry Rub. Massage the chicken pieces to encourage the oil and seasonings get under the skin. Cover and refrigerate for at least 1 to 2 hours.
2
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
00:15
3
Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl.
180 ˚F / 82 ˚C
4
Arrange the chicken on the grill grate and smoke for 1 hour. Increase Traeger temperature to 350℉ and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165℉ or the chicken is golden brown and the juices run clear, about 50 to 60 minutes.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
01:00
5
Remove from the grill and allow the chicken to rest for 8 to 10 minutes and serve. Enjoy!
Tips From the Pros: How to Smoke a Whole Chicken
Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.
My Notes
In order to add notes for this recipe, you must log in or create an account.