Nothing quite compares to the aroma of smoked chicken legs on Traeger style wafting through the air. These golden-brown delicacies are filled with juicy goodness, with every morsel delivering a blend of savory spices and smoky undertones, thanks to the Traeger Mesquite BBQ Wood Pellets. The profound, rich taste of the mesquite seamlessly infuses the chicken, elevating the simple leg into a delectable main course.
Being an adept food blogger and grill aficionado, I deeply appreciate the fusion of chicken and mesquite smoke. This pairing offers an unparalleled gastronomic journey, elevating the chicken leg’s taste profile. The indispensable instrument behind this culinary wonder is the Traeger grill, a revolutionary tool in home grilling.
Equipment: Tools for Perfect Smoked Chicken Legs
Creating the perfect smoked chicken legs on your Traeger isn’t just about the ingredients, it’s also about utilizing the right tools. A trusty pair of tongs, a meat thermometer probe, and a generously sized bowl with a lid for marinating are some of the key components you’ll need to have in your Traeger kitchen.
Smoked Chicken Legs on Traeger: The Recipe
- 6 chicken legs (thigh and drumstick)
- 2 tablespoons of olive oil
- 3 tablespoons of Traeger Pork & Poultry Rub
- Traeger Mesquite BBQ Wood Pellets
- Jumpstart Your Cook: Preheat your Traeger grill to 225°F (107°C). Fill the hopper with Traeger Mesquite BBQ Wood Pellets.
- Preparation: Massage the Chicken: While the grill is preheating, rub the chicken legs with olive oil. Make sure to get under the skin for maximum flavor penetration. Then, season the chicken pieces generously with Traeger Pork & Poultry Rub. Massage the rub under the skin, avoiding the bone, to ensure every bite is flavorful.
- Roast the Chicken: Place the seasoned chicken legs directly on the grill grates. Insert the probe into the thickest part of a chicken leg, being careful to avoid touching bone.
- Set the Temperature and Smoke: Switch your Traeger to 'Super Smoke' mode and close the lid. Allow the chicken to smoke until it reaches an internal temperature of 165°F (74°C), typically around 2 hours.
- Rest and Serve: Once the chicken is cooked, remove it from the grill and let it rest for about 10 minutes before serving.
Amount Per Serving: Calories: 350Total Fat: 20gSodium: 420mgCarbohydrates: 3gProtein: 28g
Serving Suggestions and Suitable Side Dishes
Pair these smoked chicken legs with a creamy coleslaw, or a light, tangy Greek salad. Cornbread or grilled corn on the cob can also complement the smoky, savory flavors of the chicken.
Cooking Tips and Common Mistakes to Avoid
- Rub to Coat: Make sure the rub is massaged evenly under the skin, avoiding the bone, for maximum flavor.
- Proper Probing: Insert the probe correctly into the thickest part of the leg, avoiding the bone to ensure accurate temperature reading.
- Time Matters: Allow the chicken to rest after grilling. This helps the juices redistribute, resulting in a juicier chicken.
A Closing Note
Unleashing the flavorful potential of chicken legs is simple when using a Traeger grill. By following this comprehensive guide, complete with a step-by-step recipe, handy tips, and FAQs, you’ll be on your way to serving up a show-stopping, smoky, savory main dish that’s sure to earn you 5 stars in the review section. Happy grilling! Don’t forget to print this recipe by clicking on the print icon for future reference. And remember, it’s all in the taste. Enjoy!
FAQs about Smoked Chicken Legs on Traeger
What wood pellets should I use?
Mesquite pellets are recommended for their strong, hearty flavor that pairs well with chicken.
Can I use different rubs for the chicken?
Yes, feel free to experiment with different rubs according to your preference.
How do I know if the chicken is cooked?
The chicken is done when its internal temperature reads 165°F (74°C) on a meat thermometer.
How should I store leftover smoked chicken?
Cool the chicken completely, then store it in a covered container in the refrigerator for up to 4 days.
Can I reheat smoked chicken legs on my Traeger grill?
Absolutely. Set the temperature to 225°F and heat until the internal temperature reaches 165°F.
Can I use this recipe for other chicken pieces?
Certainly. This recipe works wonderfully for all parts of the chicken.
I’m Calvin Lamb, an LA-based culinary enthusiast with a decade’s experience in five-star kitchens. My innovative dishes, inspired by seasonal flavors and sustainable practices, blend classic and modern cuisine. Besides crafting unique culinary experiences, I relish exploring new eateries and devising fresh recipes.