BBQ Chicken Leg & Thigh Quarters Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Connected chicken leg/thigh pieces
3 tbsp. olive oil
BBQ Seasoning
Pop's BBQ Sauce
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Directions: |
Directions:Rinse the chicken pieces under cold water and pat dry with paper towels.
Place the chicken pieces in a large mixing bowl; pour the oil over the chicken to coat each piece, then season to taste with the rub. Massage chicken pieces to encourage the oil and seasonings get under the skin.
Cover and refrigerate for at least 1 to 2 hours.
When ready to cook, start the Traeger grill on smoke with lid open until the fire is established (4 to 5 minutes)
Remove the chicken from the fridge letting any excess oil drip back into the bowl. Arrange the chicken on the grill grate and smoke for 1 hour.
Brush on BBQ Sauce and turn and brush other side with BBQ Sauce.
After the smoking hour increase the heat to 350º and continue to roast chicken until the internal temperature in the thickest part of the thigh is 165º.
Allow chicken to rest 8 to 10 minutes before serving. |
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Personal
Notes: |
Personal
Notes: For this recipe, I prefer the Mesquite wood chips.
(The above instructions are more as a reminder to me about how to cook and the times on my Traeger woodchip grill. This can be adapted to fit your grill too.)
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