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Smoked Chicken Leg & Thigh Quarters




Give that bird 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.




  • 8 chicken legs (thigh and drumstick)

  • 3 Tablespoon Olive oil

  • Traeger Pork & Poultry Rub

  • 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.

    • 8 chicken legs (thigh and drumstick)

    • 3 Tablespoon Olive oil

    • To Taste Traeger Pork & Poultry Rub

  • 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

  • 3

    Remove the chicken from the refrigerator, letting any excess oil drip into the bowl.
  • 4

    Arrange the chicken directly on the grill grates. Then, insert the probe into the thickest part of a chicken leg, avoiding the bone. Close the lid and smoke for 1 hour.
  • 5

    Increase the Traeger temperature to 350℉ and roast the chicken until the internal temperature reaches 165℉, the chicken is golden brown, and the juices run clear 50-60 minutes.

    350 ˚F

    165 ˚F

  • 6

    Remove from the grill and let the chicken rest for 8-10 minutes before serving. Enjoy!

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Tips From the Pros: How to Smoke a Whole Chicken

Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.

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