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Rinse the chicken pieces under cold running water and pat dry with paper towels.
Place the chicken pieces in a large mixing bowl -- pour the 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, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 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 the temperature to 350F and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165F, 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!