Brama of juicy and smoky chicken that is full of flavor and ridiculously easy to prepare? These Traeger smoked smoke They are your response to the barbecue perfection on the courtyard without effort.
Get that irresistible combination of crunchy skin and tender chicken and fall. Our method, which we have repeatedly tested for years (because those who do not love cheap chicken), gives the level results of the pit master every time.
Everyone loves a good chicken recipe, and once your family and friends have a taste of these smoky and delicious chicken legs, they will think that you are a kind of magic smoker!
There is no magic involved in making these thighs impertine and fleshy. Just a little of the Know-Hotel Traneger, good quality ingredients and some time because you can’t hurry a good smoke.
Smoking chicken legs is as easy: you will master this dish in no time! And then you can try our chicken for smoked beer!
We love our pellet smoker. We love how easy it is to set up and contain a specific temperature and, with various pellets out there, we can mix and combine the meat and recipes of smokers to obtain the combinations of perfect flavors.
The deep pellet flavor is more important in the future long since more smoke flavor penetrate in food, but you will still obtain a lot of smoky goodness even in shorter cooking thighs or a whole smoked chicken. In addition, we have some suggestions below how we always expand the flavor on our pellet grid.
What are the best pellets to smoke chicken legs?
This is a recipe for smoked chicken thighs quite fast while smoking goes, so it is not necessary to eliminate precious balls. We love to use a good wooden mixture to smoke these chicken legs and give enough smoky flavor in the thighs without being overwhelming. We always have a bag of hard wood pellets at hand to prepare the best smoked chicken thighs or smoked chicken legs.
But lately, we have played coal pellets to add a richer flavor when we use our pellet smoker. Cowboy coal makes some varieties we like, but Jack Daniel’s pellets I was our current favorite.
Ingredients of the smoked chicken legs
You don’t have to worry about marinating these chicken legs: they will get a large amount of flavor from smoking and the combination of rubbing and sauce!
- Chicken legs -Bone-in, skin legs.
- Kosher Salt
- Rubbing of chicken – We use Girlscangrill chicken rubbingBut your favorite barbecue problem is fine. Alternatively, even a mixture of brown sugar, paprika, garlic and a pinch of chilli pepper works very well. We only adore the ease of chicken rubbing already mixed in the bottle.
- Barbecue sauce – Take a bottle of your favorite barbecue sauce for this recipe.
How to smoke chicken legs on pellet grill
- The chicken with a paper napkin have been granted, then arrange in a single layer on a wire rack on a pan. Sprinkle the thighs with salt and rubbing of chicken. Refrigerate the thighs for an hour before smoking.
- Prepare your electric smoker for 350 degrees F, according to the manufacturer’s instructions. Clean and hear the grids.
- Arrange the chicken on the cooler side of the grill, on the side of the skin. Close the lid.
- Smoking chicken legs for 35-40 minutes, rotating them halfway through the cooking time so that all the pieces are cooked uniformly and cooked at an internal temperature of 180-190 F. uses a digital meat thermometer to obtain a precise reading.
- Remove the chicken from the grill and increase the heat to scratch. While the pellet grid is heating, brush the chicken lightly in the barbecue sauce.
- Working in lots, place the chicken thigh holding on the side down until, until it is slightly charred to obtain crunchy skin. Turn up the chicken and cook from 2 to 3 minutes more.
- Remove from the grill and place it on a plate attempted with a sheet to rest for 5 minutes before serving.
- Serve hot with additional barbecue sauce, if desired.
Suggestions for carnivorous for the Traeger chicken thighs
- How much chicken do you need to buy? It depends on how many people you are nourishing – it counts on at least one chicken leg per person. It counts on two thighs per person if the thighs are smaller or you have large meat eaters who join you. These are delicious smoked chicken thighs, so make sure you have enough!
- Lift the heat to burn the skin It is important to obtain crunchy chicken skin.
- Don’t serve the chicken that is not very cooked! Use a good digital meat thermometer To ensure that the chicken is carefully cooked.
- Do you like spicy? Add a pinch of pepper of cayenna or chipotle pepper to the rubbing before adding it to the chicken.
What to serve with smoked chicken legs
Do you have space on your pellet grid? Put on some minced beef meatballs for the hamburger salad to the preparation of meals tomorrow. But for the sides to be served with a smoked chicken recipe, try this Smoked potato salad with your meal or opt for Spicy devils, Smoked corn on the cobAnd all your favorite sides.
How to keep the smoked chicken thighs Traeger
The smoked chicken legs can be kept in an airtight container in the refrigerator for 3-4 days. You can also freeze them by packing them in a plastic bag or a safe container for the freezer. They will hold in the freezer for a month. The left smoked chicken is excellent for sandwiches, chicken salad, nachos and smoked chicken chilaquile!
FAQ for smoked chicken legs (Traeger method)
The correct answer is: your favorite barbecue sauce! Seriously, any sauce will work. Go with something sweet, something spicy, something smoky or your homemade sauce. Chicken is a white canvas and can take large and daring flavors!
The beauty of cooking with a pellet smoker is that there is no direct flame, so there should be no exacerbations. If you are using a grid in which exacerbations can occur, keep the water in a spray bottle nearby. With long calipers, move the chicken from the flame and spray the flame to extinct it.
You can use a tube of smoke. This is a specially designed perforated tube that is filled with pellets and let it smoke inside the Treeger grid. This will add even more smoke flavor to all your meats.
If you don’t have a tube to smoke, try a box of smokers or a packet of foil filled with steaming wooden chips.
Or, you can add wooden pieces directly to the pellet grid grids. We add wooden pieces to the distant corners of our pellet grid for extra flavor. Are you not sure what flavor to use? Take a look at our guide to mating in steaming wood.
You could, but we don’t recommend it. You will have to check the temperatures a little more often. Baded chicken thighs are lean than bone thighs due to the boned process and we find them the best for the coal grid with direct heat. Furthermore, boned thighs do not really have skin so, they are not ideal for this recipe.
Smoked chicken thighs until it reaches an internal temperature of 175 f, about 30-45 mints.
More smoked chicken recipes
When it comes to juicy delicious chicken, these smoked chicken thighs are difficult to beat. We smoke the dark meat at an internal temperature of 180-190f to fall from the tender bites of the bone and end with a barbecue bum and burn for that perfect crunchy skin!
Prevent the screen from going to sleep
Prepare the chicken
Pat chicken dry
5 pounds bone skin on chicken legs.
Arrange on a grill on the pan
Sprinkle freely with salt and spices.
1 tablespoon of salt, 2 tablespoons of rubbing chicken
Let yourself sit in the fridge for 1 hour before grilling
Sear
Remove the chicken from the grill and increase the heat to scratch.
In the meantime, lightly brush the chicken in the barbecue sauce.
1/2 cup of barbecue sauce
Working in lots, burn the chicken, the skin downwards until lightly charred and the skin is crunchy, throws and cook from 2 to 3 minutes more.
Repeat with the remaining chicken legs.
When you cook the chicken, make sure to wash the grilled calipers between touch the raw meat and rotate the chicken legs during the grill.
These smoked thighs are delicious with barbecue sauce or without it. Serve it as you wish, but be sure to screw the skin in the end, even if the sauce is not used.
Service: 1G | Calories: 451Kcal | Carbohydrates: 7G | Protein: 31G | Fat: 32G | Saturated fat: 9G | Polynsaturo fat: 7G | Monolysatuine fat: 13G | Trans fat: 0.2G | Cholesterol: 189mg | Sodium: 994mg | Potassium: 436mg | Fiber: 0.3G | Sugar: 5G | Vitamin A: 186Iu | Vitamin C: 0.4mg | Soccer: 29mg | Iron: 2mg
