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For the marinade, combine all the ingredients except the chicken legs in the jar of a blender. Pulse until the mixture is liquefied. (Add a tablespoon or two of water if needed to get the blender blades turning).
Put the chicken legs in a glass baking dish large enough to hold them in one layer. (Alternatively, put the legs in a large resealable plastic bag.) Pour the marinade over the chicken legs, turning them to coat thoroughly. Cover the dish with plastic wrap and refrigerate for 6 hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the chicken legs on the grill grate and smoke for 30 minutes. Increase the temperature to 350 and cook for 45 minutes to an hour, or until an instant-read meat thermometer inserted into the thickest part of the leg (but not touching bone) reaches 165F.