Smoking Chicken Quarters on a Traeger Grill

Summary

This recipe for smoked chicken leg and thigh quarters on a Traeger grill involves a few straightforward steps to achieve flavorful and juicy chicken. The key elements include using Traeger's Pork & Poultry rub and mesquite wood pellets for optimal flavor.

Recipe Steps

1. Preparation:

   • Coat 8 chicken leg and thigh quarters with olive oil.
   • Season thoroughly with Traeger Pork & Poultry Rub.
   • Massage the seasoning under the skin and refrigerate for 1-2 hours.

2. Smoking:

   • Preheat the Traeger grill to 180°F using Super Smoke if available.
   • Smoke the chicken for 1 hour with the lid closed.

3. Roasting:

   • Increase the temperature to 350°F.
   • Continue roasting until the internal temperature reaches 165°F, ensuring the chicken is golden brown and juices run clear, approximately 50-60 minutes.

4. Resting:

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

Tips and Recommendations

• For optimal flavor, ensure to use mesquite BBQ wood pellets.
• Make sure to rub the oil and seasonings thoroughly under the chicken skin for better taste penetration.
• Using a probe to check the internal temperature is essential to avoid under or overcooking.

Questions for Thought

1. Flavor Customization:

   • How could different wood pellets (e.g., apple, hickory) alter the flavor profile of the smoked chicken?

2. Health Considerations:

   • What are the health benefits of using a pellet grill compared to traditional grilling methods?

3. Advanced Techniques:

   • How can brining or injecting the chicken with marinade enhance the flavor and juiciness of the final dish?

This recipe provides a straightforward approach to achieving perfectly smoked chicken quarters with a delicious crust formed by the Traeger rub.