These Traeger smoked chicken legs have become my family’s go-to for weekend cookouts and neighborhood gatherings. They’re incredibly simple to prepare but deliver big on flavor every time. I love how they’re always a crowd-pleaser, whether I’m hosting a summer backyard barbecue, tailgating at the big game, or just having friends over to watch sports. Best of all, I can make a big batch and keep some in the fridge for quick protein-packed snacks throughout the week.
What makes these smoked chicken legs special is their versatility. The smoky flavor pairs perfectly with virtually any side dish, and they’re substantial enough for a main course but also work great as finger food for casual get-togethers. My kids call them “drumstick candy” because of the sweet and savory crust that forms during the smoking process.
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What You’ll Need
Chicken Legs
Olive Oil
Brown Sugar
Paprika
Onion Powder
Garlic Powder
Dried Thyme
Kosher Salt
Black Pepper
Cayenne Pepper (Optional)
For The Optional Glaze
Honey
Apple Cider Vinegar
Hot Sauce (Optional)
Ingredient Substitutes
Brown Sugar Substitute: Coconut sugar can be substituted 1:1 for brown sugar. This substitution maintains the caramelization properties but adds a subtle coconut undertone to the final dish.
Heat Adjustments: If you prefer milder chicken, omit the cayenne pepper and reduce the black pepper by half. For extra spicy chicken, double the cayenne and add ½ teaspoon of chipotle powder for a smoky heat dimension.
How to Make Traeger Smoked Chicken Legs
Step 1: Prepare the Chicken and Rub
Remove chicken legs from the refrigerator 30 minutes before cooking to bring to room temperature. Combine all dry rub ingredients in a small bowl. Pat chicken legs completely dry with paper towels – crucial for crispy skin. Coat lightly with olive oil, then apply the rub generously to all sides, pressing gently to adhere.
Step 2: Preheat the Traeger
Preheat your Traeger to 225°F with the lid closed for 15 minutes. This lower temperature is perfect for the initial smoking phase. Position a temperature probe in the thickest part of one chicken leg without touching the bone for accurate monitoring.
Step 3: Smoke the Chicken
Place seasoned chicken legs directly on the grill grates, leaving space between each piece for air circulation—smoke at 225°F for approximately 1 hour, or until internal temperature reaches 150°F. The meat will absorb smoke flavor during this phase, and you’ll notice the meat pulling back from the bone’s narrow end.
Step 4: Increase Temperature and Crisp the Skin
After reaching 150°F internally, increase your Traeger’s temperature to 375°F to crisp the skin. Continue cooking for 30-45 minutes, or until the internal temperature reaches 175°F in the thickest part. Dark meat becomes more tender and juicy at this slightly higher temperature.
Step 5: Glaze and Finish (Optional)
If using the glaze, combine ingredients and brush onto the chicken when it reaches about 160°F internal temperature. Apply a second coat 5-10 minutes later. The heat will caramelize the sugars, creating a sticky, flavorful exterior that complements the smoke flavor.
Step 6: Rest and Serve
Remove the chicken legs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. For extra flavor, brush one final coat of glaze just before serving.
How To Store Leftovers and Reheat
Allow leftovers to cool completely, but don’t leave them out for 2 hours. Store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the cooled chicken legs by wrapping individually in plastic wrap, then placing in a zip-top freezer bag. Frozen smoked chicken legs will maintain best quality for about 3 months.
To reheat refrigerated chicken legs, warm them in a 300°F oven for 15-20 minutes until they reach 165°F internally. Cover with foil for the first 10 minutes to prevent drying, then uncover to re-crisp the skin.
For frozen chicken legs, thaw overnight in the refrigerator before reheating. In a hurry? Reheat directly from frozen in a 300°F oven for 30-40 minutes.
My Favorite Wood Chips for Chicken
The right wood pellets make a significant difference in the flavor of your finished chicken.
Apple Wood is my overall favorite for chicken legs. It provides a mild, slightly sweet smoke that complements poultry perfectly without overwhelming it. The gentle fruit notes enhance the chicken’s natural flavors while creating a beautiful golden color on the skin.
Cherry Wood offers a slightly deeper flavor profile with a hint of fruitiness. It imparts a rich mahogany color to the chicken skin and pairs excellently with the honey glaze.
Woods to Avoid: Mesquite and hickory’s intense smoke flavors can easily overpower chicken. If you only have hickory, use it sparingly by mixing it with a milder wood like apple or oak.
What To Serve With Chicken
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Traeger Chicken Legs
Ingredients
- 12 chicken legs drumsticks, about 4-5 lbs
- 2 tbsp olive oil
For The Rub
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp cayenne pepper optional
For the Optional Glaze
- ¼ cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp hot sauce optional
Instructions
- Preheat your Traeger grill to 225°F with the lid closed for 15 minutes.
- Mix all dry rub ingredients in a small bowl until well combined.
- Pat chicken legs dry with paper towels, then coat lightly with olive oil.
- Apply the dry rub generously to all sides of the chicken legs, pressing gently to adhere.
- Arrange the chicken legs on the grill grates, leaving space between each piece.
- Smoke at 225°F for 1 hour or until the internal temperature reaches 150°F.
- Increase grill temperature to 375°F and cook for 30-45 minutes more, until skin is crispy and internal temperature reaches 175°F.
- If using glaze, combine all glaze ingredients and brush onto chicken during the last 15 minutes of cooking.
- Remove from grill and let rest for 5 minutes before serving.
Notes
- Store Brought Rub
If your using a store brought rub, allow 3 tablespoons for 6 chicken legs
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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