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Smoked Chicken Leg & Thigh Quarters

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 Min

Cook Time

2 Hr

Pellets

Mesquite

Ingredients

Number of People Serving

6

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Units of Measurment:
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.

Learn More

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