Traeger Chicken Legs
Tender, juicy chicken legs with crispy skin, infused with deep smoky flavor and a perfect balance of sweet and savory notes. The herb-infused dry rub creates an irresistible crust that seals in moisture.
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