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Smoked Chicken Leg & Thigh Quarters

Difficulty 2/5
|
Prep time 1-2 HRS

Cook time 2 hrs
|
Serves 6-8

Hardwood Mesquite

Give that bird a massage with Traeger Pork & Poultry rub before Traegering. The sweet and savory spices form a delicious crust that compliments chicken with amazing flavor.

Ingredients

8 Connected Chicken Leg and Thigh Pieces

3 tbsp Olive Oil

Preparation

Rinse the chicken pieces under cold running water and pat dry with paper towels.

Place the chicken pieces in a large mixing bowl. Pour oil over the chicken to coat each piece, then season to taste with the 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.

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl. Arrange the chicken on the grill grate and smoke for 1 hour.

Increase grill 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.

Allow the chicken to rest for 8-10 minutes and serve. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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