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.
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|8||chicken legs (thigh and drumstick)|
|3 Tablespoon||olive oil|
|To Taste||Traeger Pork & Poultry Rub|
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.
8 chicken legs (thigh and drumstick)
3 Tablespoon olive oil
To Taste Traeger Pork & Poultry Rub
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
Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl.
180 ˚F / 82 ˚C
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
Remove from the grill and allow the chicken to rest for 8 to 10 minutes and serve. Enjoy!
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.
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