Best Traeger Smoked Chicken Leg Recipe (Pellet Grill)
This Traeger smoked chicken leg recipe is the easiest backyard BBQ and summer cookout main dish to prepare for a crowd. These smoked chicken legs are crispy on the outside, juicy on the inside, and feature a homemade dry rub that’s out of this world!
Ingredients
For the Chicken
- 2 lbs chicken drumsticks
- 1 Tablespoon olive oil
For the Dry Rub
- ½ teaspoon garlic salt
- ½ teaspoon seasoned salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Dash Table Blend
Instructions
- Preheat the Smoker: Preheat your smoker or pellet grill to 275°F according to manufacturer instructions.
- Prep the Chicken: Pat 2 lbs of chicken drumsticks completely dry with paper towels to ensure the skin crisps up and the spices stick. Place the dried chicken legs into a large mixing bowl and toss with 1 tablespoon of olive oil until evenly coated.
- Mix the Seasoning: In a small bowl, combine ½ teaspoon garlic salt, ½ teaspoon seasoned salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ½ teaspoon of Dash Table Blend (sodium-free seasoning). Stir the spices together until well-combined.
- Coat the Chicken: Sprinkle the dry seasoning mix evenly over the oiled chicken legs. Toss the drumsticks thoroughly inside the bowl to ensure every piece is completely coated in the spice rub.
- Smoke and Increase the Heat: Place the seasoned chicken legs directly onto the hot smoker grill grates and close the lid. Smoke at 275°F for 45 minutes to let the meat absorb a deep, rich wood flavor.After 45 minutes, increase the smoker heat to 350°F for the remaining cooking time to help render the fat and crisp up the skin.Continue cooking until a digital meat thermometer inserted into the thickest part of the drumstick reads an internal temperature of 175°F (approximately 45 more minutes).
- Rest and Serve: Remove the chicken legs from the smoker, transfer them to a clean platter, and let them rest for 5 minutes to allow the juices to redistribute before serving. (Optional for extra crispy chicken skin: You can flash-broil the chicken legs in your oven on high heat for 2–3 minutes right before resting).