Smoked Chicken Leg & Thigh Quarters
By Traeger Kitchen
72 Reviews
Give these smoked chicken leg and thigh quarters a massage with Traeger Pork & Poultry rub before grilling. 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
Yields: 6 Servings
Ingredients
main
| 8 | chicken legs (thigh and drumstick) |
| 3 Tablespoon | olive oil |
| To Taste |
Complete Your Cook
| 1 |
Units of Measurement:
Steps
Step 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
Step 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
Step 3
Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl.
Step 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.
01:00
180 ˚F / 82 ˚C
Super Smoke
Step 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.
01:00
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
Step 6
Remove from the grill and let the chicken rest for 8-10 minutes before serving. Enjoy!
Turn Up The Flavor With The Timberline
Crank the heat and let the Timberline do what it does best. This grill was made to bring out bold, wood-fired flavor every time you lift the lid.
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