CHICKEN THIGH AND LEG RECIPES RECIPES

Steps:

• Add the chicken to a large bowl. Pour the oil over the chicken and rub to coat each piece, then season with Traeger Pork & Poultry Rub. Massage the chicken pieces to coax the oil and seasonings under the skin. Cover and refrigerate for 1-2 hours.
• When ready to cook, set the Traeger temperature to 180? and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl.
• Arrange the chicken directly on the grill grates. Insert the probe into the thickest part of a chicken leg, avoiding the bone. Close the lid and smoke for 1 hour.
• Increase the Traeger temperature to 350? and continue to roast the chicken until the internal temperature reaches 165?, the chicken is golden brown, and the juices run clear, 50-60 minutes.
• Remove from the grill and let the chicken rest for 8-10 minutes before serving. Enjoy!

Steps:

• Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
• Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
• Cover and refrigerate overnight.
• Preheat oven to 300 degrees.
• Drain chicken and pat dry.
• Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
• Brush each half with 2 tablespoons barbecue sauce.
• Sprinkle with 1-1/4 teaspoon of Rub.
• Turn halves over and repeat.
• Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
• THIS IS WORTH THE EFFORT!
• If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.