Traeger Chicken Quarters

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Smoked chicken quarters are perfect for weekend cookouts, family dinners, and meal prep. They’re cheap, flavorful, and incredibly easy to cook on the Traeger. Whether you’re feeding a hungry crowd or want an easy weeknight dinner, these smoky quarters deliver every time.

The dark meat stays juicy throughout the smoking process, making overcooking nearly impossible. Perfect for beginners who want to build confidence with their pellet grill, or experienced pitmasters looking for a reliable go-to recipe.

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Easy Smoked Traeger Chicken Quarters

Smoked chicken quarters are a dish that makes you look like a backyard barbecue expert with minimal effort. The Traeger does most of the work while you enjoy time with family and friends. These quarters are ideal for game day gatherings, summer parties, or Sunday meal prep sessions when you want to cook once and eat well all week.

What You’ll Need to Cook

• Chicken Leg Quarters: Look for even cooking quarters that are uniform in size.
• Smoked Paprika: Hungarian smoked paprika offers the best flavor profile, but Spanish smoked paprika works well, too. Avoid regular paprika, as it lacks the depth needed for this recipe. Store in a cool, dark place and replace every six months for maximum potency.
• Brown Sugar: Creates caramelization on the skin while balancing the heat from the cayenne pepper.
• Olive Oil
• Garlic Powder
• Onion Powder

Ingredient Substitutes

Brown Sugar Alternative: Coconut sugar or maple sugar work well and add subtle flavor variations. Honey powder can be used but reduce the amount to 2 tsp as it’s sweeter than brown sugar.

Cayenne Pepper Substitute: Paprika or chili powder can replace cayenne for less heat. Use chipotle powder or add a pinch of ghost pepper powder for more heat.

How to Cook Traeger Chicken Quarters

Step 1: Prepare the Chicken

Remove your chicken quarters from the refrigerator 30 minutes before cooking.

Pat each piece completely dry with paper towels, paying special attention to the cavity areas where moisture collects. Dry skin is essential for achieving that crispy exterior we’re after.

Step 2: Preheat Your Traeger

Set your Traeger to 275°F and allow it to preheat for 15 minutes. This temperature provides the perfect balance between smoke penetration and cooking efficiency. T

he lower temperature ensures the chicken cooks slowly, allowing the smoke flavor to develop while keeping the meat incredibly tender. Ensure your pellet hopper is full and you use quality hardwood pellets for the best flavor.

Step 3: Season the Chicken

Brush each chicken quarter evenly with olive oil, and coat all surfaces, including the underside. The oil acts as a binder for your seasoning rub and promotes even browning.

Combine brown sugar, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne in a small bowl. Apply the rub generously, working it into all the nooks and crannies of the chicken. Don’t forget to season the cavity side as well.

Step 4: Smoke

Place the seasoned chicken quarters on the grill grates skin-side up, leaving at least 2 inches between each piece for proper air circulation. This positioning allows the fat to render down through the meat while keeping the skin exposed to the heat for crisping.

After 1 hour and 30 minutes, increase your Traeger temperature to 375°F. This higher heat is essential for achieving crispy skin while finishing the cooking process.

By this point, the chicken should be a beautiful golden color, and you’ll notice the skin starting to tighten and crisp up. This two-stage cooking method ensures both proper smoke flavor and textural contrast.

Step 5: Monitor Internal Temperature

Continue cooking for 45-60 minutes, checking the internal temperature with a reliable meat thermometer. Insert the probe into the thickest part of the thigh, avoiding the bone.

The chicken is done when it reaches 175°F internally. The higher temperature for dark meat ensures all connective tissues break down properly, resulting in tender, juicy meat that falls off the bone.

Step 7: Rest and Serve

Remove the chicken quarters from the grill and let them rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is perfectly moist. The internal temperature will rise slightly, reaching the optimal serving temperature.

How To Store Leftovers and Reheat

Allow your smoked chicken quarters to cool to room temperature before storing, which typically takes 30-45 minutes.

Store leftover chicken quarters in airtight containers or wrap tightly in aluminum foil. Properly stored chicken will maintain its quality in the refrigerator for up to 4 days. For best results, separate the meat from the bones before storing, as this allows for more even reheating and takes up less storage space.

For longer storage, chicken quarters can be frozen for up to 3 months. Wrap each quarter individually in plastic wrap, then place in freezer bags with the air removed. Label with the date and contents for easy identification.

The oven method works best for maintaining crispy skin when reheating. Preheat your oven to 350°F and place the chicken on a baking sheet. Heat for 15-20 minutes until warmed through, checking that the internal temperature reaches 165°F. U

Set the microwave on 50% power for 2-3 minutes for quicker reheating, though this method will soften the skin. The Traeger can also be used to reheat at 300°F for 10-15 minutes, which helps restore some of the original texture.

What To Serve With Chicken

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Smoke On!

Charlie

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