Claire Thompson
Smoking chicken legs on a Traeger smoker is a great way to cook for a large group, as it's an easy meal that can be eaten with one hand. The process involves coating the chicken legs in a spice rub, cooking them on a pellet grill, and finishing them with a sauce. The result is juicy, fall-off-the-bone chicken with a crispy skin. The internal temperature of the chicken legs should reach 175-180°F, and they should be allowed to rest for 5 to 30 minutes before serving. There are several ways to make the skin crispy, including using a dry rub with brown sugar and smoking the chicken without sauce.
Characteristics and Values Table for Smoking Chicken Legs on a Traeger Smoker
| Characteristics | Values |
|---|---|
| Temperature | 180-400°F, depending on the recipe. Some recipes recommend finishing at a higher temperature of 450°F for a few minutes to crisp up the skin. |
| Preheat Temperature | Preheat with the lid closed at 225-275°F. |
| Preheat Time | Preheat for 15 minutes. |
| Cooking Time | Smoke for 1-2 hours, depending on the recipe and size of the chicken legs. |
| Resting Time | Rest for 5-30 minutes before serving. |
| Meat Temperature | Cook until the internal temperature reaches 165-180°F. Dark meat is recommended to be cooked at least 10 degrees higher than 165°F. |
| Marinade | Olive oil, lemon juice, crushed garlic, sea salt, black pepper, and red pepper flakes. |
| Seasoning/Rub | Traeger Chicken Rub, Traeger Pork & Poultry Rub, or a combination of salt, paprika, garlic powder, mustard powder, thyme, cayenne pepper, and onion powder. |
| Wood Pellets | Mesquite or hickory wood pellets for a stronger smoke flavor. Apple, pecan, or cherry for a more subtle flavor. |
| Side Dishes | BBQ sauce, corn pudding, Brussels sprouts, mac & cheese, collard greens, baked beans. |
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What You'll Learn
How to prepare the chicken legs for smoking
To prepare chicken legs for smoking, start by trimming off any excess fat. Then, pat the drumsticks dry with a paper towel. Next, prepare a marinade or a dry rub with your choice of spices and olive oil. If you're using a marinade, place the defrosted drumsticks in a gallon-sized ziplock bag, pour the marinade over them, and massage it into the chicken legs. Refrigerate for a minimum of two hours or overnight. If you're using a dry rub, toss the drumsticks with olive oil first, and then season them with the dry rub, ensuring they are evenly coated.
You can experiment with different ingredients in your spice rub to create flavor variations. For a spicy kick, increase the amount of cayenne pepper or add chilli flakes. If you prefer a saucy texture, you can brush the chicken with barbecue sauce after it reaches 155°F, and then return it to the smoker until it cooks to 165°F. For a unique twist, try a buffalo-style sauce instead of the spice rub.
For a basic dry rub, combine paprika, salt, garlic powder, dried thyme, onion powder, mustard powder, and cayenne pepper. You can also add brown sugar to the dry rub for perfect caramelization and a crispy skin. Alternatively, create a marinade by whisking together olive oil, lemon juice, crushed garlic, sea salt, black pepper, and red pepper flakes.
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The ideal temperature and preheating
The ideal temperature for smoking chicken legs on a Traeger smoker varies depending on the source of information and the desired outcome. Some sources recommend preheating your Traeger smoker to 225°F, while others suggest a higher temperature of 275°F for a crispier skin. It's worth noting that the recommended final internal temperature of the chicken legs also differs, ranging from 165°F to 180°F.
To achieve a higher internal temperature and ensure the meat is cooked thoroughly, it is essential to preheat your Traeger smoker. Preheating ensures that the smoker reaches the desired temperature before placing the chicken legs on the grill grates. This step is crucial for food safety and even cooking. Most sources recommend preheating your Traeger smoker for 15 minutes with the lid closed.
One source suggests preheating to 225°F, then increasing the temperature to 275°F once the chicken legs are on the grill grates. This gradual increase in temperature allows for a more controlled cooking process. However, the majority of sources recommend preheating directly to 275°F, especially if you prefer crispier skin on your chicken legs.
It is important to note that the preheating time may vary depending on the model of your Traeger smoker and external factors such as the outside temperature. Always refer to the manufacturer's instructions and guidelines for your specific model to ensure accurate preheating and cooking temperatures.
Additionally, it is worth mentioning that while some sources recommend a higher temperature of 350°F for smoking chicken legs, this temperature is typically used after an initial smoking process at a lower temperature. This higher temperature is often used to finish the chicken legs and achieve a crispy skin.
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Smoking the chicken legs
Smoking chicken legs on a Traeger smoker is a straightforward process that yields juicy, tender, and flavourful results. Here is a step-by-step guide to achieving perfectly smoked chicken legs:
Preparing the Chicken:
Start by coating the chicken legs with a spice rub or marinade. For a basic spice rub, combine spices like paprika, salt, garlic powder, dried thyme, onion powder, mustard powder, and cayenne pepper. You can also experiment with different flavours by adjusting the spices or adding ingredients like brown sugar or chilli flakes. Coat the chicken legs evenly with olive oil, then massage the spice rub onto the meat, ensuring each piece is well-coated. You can also place the chicken legs in a ziplock bag, pour in the marinade, and refrigerate for at least two hours or overnight.
Preheating the Smoker:
Preheat your Traeger smoker to the desired temperature. Most recipes recommend preheating to 225°F or 275°F. If your smoker has a ""Super Smoke" option, select that for optimal flavour. Remember to oil the grill grates to prevent the chicken from sticking.
Place the seasoned chicken legs directly on the preheated grill grates, ensuring they are in a single layer. Insert a probe or meat thermometer into the thickest part of the drumstick, avoiding the bone. Close the lid and smoke the chicken legs. The smoking time will vary depending on the temperature and the size of the chicken legs.
For smoking at 225°F, smoke for about an hour, and then increase the temperature to 250°F or 275°F until the internal temperature of the chicken reaches 175°F to 180°F. This process may take an additional 15 to 30 minutes.
Alternatively, you can smoke the chicken legs at a higher temperature of 350°F for about an hour, flipping them halfway through. This higher temperature helps keep the skin crispy.
Resting and Serving:
Once the chicken legs reach the desired internal temperature, remove them from the grill and let them rest for 5 to 30 minutes before serving. Do not cover the chicken during this time, as it will make the skin rubbery. You can serve the smoked chicken legs as-is or with your favourite BBQ sauce.
Tips for Crispy Skin:
To achieve crispy skin, there are a few techniques you can use. First, ensure you smoke the chicken at a higher temperature of 275°F without adding any sauce. Second, do not cover the meat while it's resting, as this will make the skin soggy. Finally, if you want to crisp up the skin even further, finish the chicken legs by searing them over high heat (450°F) for a few minutes on each side.
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Getting the skin crispy
To get the skin of your chicken legs crispy when using a Traeger smoker, there are several methods you can try. Firstly, ensure that you are coating the chicken legs in olive oil and a dry rub containing spices like paprika, salt, garlic powder, mustard powder, thyme, cayenne pepper, and onion powder. The olive oil will help the spices adhere to the chicken and also aid in browning and crisping the skin. You can also try a dry rub containing brown sugar, as this will help with caramelization.
Secondly, smoke the chicken legs at a higher temperature of 275º F. This higher temperature will help keep the skin crispy. Avoid adding any sauce or spritzers during the smoking process as this can make the skin soggy.
Thirdly, once the chicken is fully cooked and you have removed it from the grill, do not cover the meat with foil or a lid while it rests. This is important because the steam will make the crispy skin soggy. If the skin is not crispy enough for your liking, you can finish the chicken by searing it over high heat (450º F) for a few minutes on each side. Alternatively, you can use an air fryer or broiler to crisp up the skin after smoking.
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Serving suggestions
Smoked chicken legs are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of your Traeger-smoked chicken legs:
Sides and Accompaniments
Smoked chicken legs go well with a variety of side dishes. Some popular options include coleslaw, baked beans, and corn on the cob. For a heartier meal, consider serving them with smoked potatoes or a salad. If you're feeling creative, try making some honey-mustard Brussels sprouts or collard greens with bacon. And of course, don't forget the classic BBQ option—serve your chicken legs with a side of your favourite BBQ sauce, or try something new like Carolina Gold BBQ Sauce.
Sauces and Marinades
Speaking of sauces, experimenting with different condiments can elevate your meal. In addition to BBQ sauce, you can try buffalo sauce or a simple combination of olive oil, lemon, and garlic. If you're feeling adventurous, make a dry seasoning rub to give your chicken legs a sweet and spicy kick.
Occasions
Traeger smoked chicken legs are perfect for a variety of occasions. They are a popular choice for parties, tailgates, and game days. The convenience of the Traeger grill means minimal cleanup, and the chicken legs themselves can be eaten with one hand, making them ideal for gatherings where people will be standing and mingling. They are also a great option for a quick protein-packed snack, as they can be stocked in the fridge and enjoyed hot or cold.
Presentation
When it comes to presentation, you can serve the chicken legs as-is, or get creative by crisping up the skin in an air fryer or broiler before serving. If you're serving a large group, consider placing the chicken legs on a platter surrounded by the sides and sauces of your choice, allowing guests to build their own plates.
With their versatility and juicy, smoky flavour, Traeger smoked chicken legs are sure to be a crowd-pleaser, no matter how you choose to serve them.
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Frequently asked questions
Smoke your chicken legs at 275°F. If you want to ensure the skin is crispy, you can finish by searing the chicken legs over high heat (450°F) for a few minutes on each side.
It takes anywhere from 1 hour to 2 hours to smoke chicken legs. The time depends on several factors, including outside temperature, size of the chicken legs, and how many times the lid is lifted.
To make the skin crispy, you can use a dry rub containing brown sugar for perfect caramelization. Smoke the chicken legs without adding any sauce or spritzers. You can also sear the chicken legs over high heat (450°F) for a few minutes on each side to make the skin crispier.
