Skip to Main Content
Ingredients
List
Shop
How many people are you 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 |
How many people are you 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 |
Steps
1
Add the chicken to a large bowl. Pour the oil over the chicken and rub to coat each piece, then season with Traeger Pork & Poultry Rub. Massage the chicken pieces to coax the oil and seasonings under the skin. Cover and refrigerate for 1-2 hours.
Ingredients
8 chicken legs (thigh and drumstick)
3 Tablespoon Olive oil
To Taste Traeger Pork & Poultry Rub
2
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
3
Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl.
4
Arrange the chicken directly on the grill grates. Insert the probe into the thickest part of a chicken leg, avoiding the bone. Close the lid and smoke for 1 hour.
180 ˚F / 82 ˚C
Super Smoke
5
Increase the Traeger temperature to 350℉ and continue to roast the chicken until the internal temperature reaches 165℉, the chicken is golden brown, and the juices run clear, 50-60 minutes.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
6
Remove from the grill and let the chicken rest for 8-10 minutes before serving. 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.