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Here is another amazing recipe from Traeger's cookbook Traeger on a Budget. We're doing our best to provide you with show-stopping recipes using the cheapest cuts of meat you can get from your butcher. The beauty of a Traeger is its' ability to turn even the most humble of meats into a meal worth remembering. An hour of smoke combined with an hour at a high temperature makes these chicken leg and thigh quarters delectabley moist with a delicious and golden crisp skin.
These chicken leg and thigh quarters are often put on sale for super cheap at our butcher counter. As excess parts left behind after the pricier chicken breasts are claimed, the legs and thighs are regularly sold for a bargain. The quarters are typically even cheaper than trimmed thighs or legs separately because they require less time from the man (or woman) with the cleaver behind the counter. Snatch up a few packages for your next meal, each quarter makes the perfect serving size per person.
Chicken Leg and Thigh Quarters
PELLETS: Hickory
PREP TIME: 5 min. plus 1 to 2 hours for marinating the chicken
COOK TIME: About 2 hours (including smoking time)
SERVES: 8
INGREDIENTS:
• 8 connected chicken leg and thigh pieces
• 3 tablespoons olive oil, or as needed
• Traeger Pork and Poultry Rub, or your favorite barbecue rub
PREPARATION:
Rinse the chicken pieces under cold running water and pat dry with paper towels. Put the chicken pieces in a large mixing bowl or resealable plastic bag. Pour the oil over the chicken to coat each piece, then season to taste with the rub. (You might want to wear disposable gloves.) Try to massage the chicken pieces to encourage the oil and seasonings to get under the skin. Cover and refrigerate for 1 to 2 hours, or longer if it’s convenient for you.
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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the chicken from the refrigerator, letting any excess oil drip back into the mixing bowl or bag. Arrange the chicken on the grill grate and smoke for 1 hour.
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Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165 degrees F when read on an instant-read meat ther- mometer, or the chicken is golden brown and the juices run clear, 50 to 60 minutes. Let the chicken rest for 8-10 minutes and serve. Enjoy!
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Click below for a printable version of this recipe: