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Traeger Chicken Quarters

Hey there, my fabulous readers! It’s time to talk about a smokin’ hot topic that’ll make your taste buds dance with joy: smoked chicken quarters cooked to perfection in a Traeger grill. Get ready to tantalize your senses and dive into the world of finger-lickin’ goodness. Let’s jump right in, shall we?

How to make the best Traeger chicken quarters

Alright, folks, let me spill the beans on how to create chicken quarters that’ll knock your socks off. We’re talkin’ tender meat, smoky flavor, and oh-so-crispy skin. The secret sauce lies in nailing the perfect balance between heat, time, and seasoning. It’s like finding the pot of gold at the end of a chicken-shaped rainbow!

First things first, let’s talk about that golden, crispy skin that’ll make you weak at the knees. Picture this: juicy chicken quarters with skin so crispy, it crackles like a symphony of deliciousness with every bite. Now, how do we achieve that crispy wonderland? Here’s a pro tip: start with a high heat sear to lock in all those juices, then let your Traeger grill work its magic on low and slow smoke. Trust me, you’ll be in crispy chicken heaven!

Opinion Alert! Okay, now here comes the controversial part. Some folks believe in marinating their chicken quarters overnight for maximum flavor, while others prefer a dry rub. Me? I’m all for the dry rub! There’s somethin’ magical about that sizzling spice blend, creating a tantalizing crust that’ll have you coming back for seconds and thirds. But hey, to each their own, right?

How to get crispy skin

Ah, the holy grail of chicken cookery—achieving that perfect, shatteringly crispy skin! It’s like chasing a greased pig at a county fair. But fear not, my friends, because I’ve got a few tricks up my sleeve to help you conquer this crispy quest.

First off, pat your chicken thighs dry with a paper towel. We want ’em as dry as a desert breeze, so that the skin can crisp up beautifully. Then, generously season those bad boys with your favorite rub, ensuring every nook and cranny gets a taste of that flavorful goodness. Finally, don’t be afraid to crank up the heat towards the end of your cooking time. That extra blast of heat will transform your chicken thighs into crispy, golden wonders!

Traeger leg quarters

How long will it take to smoke

Ah, the age-old question: “How long do we dance with the smoke?” Well, my friends, the answer ain’t set in stone. It all depends on factors like the size of your chicken quarters, the temperature of your grill, and the level of smoky goodness you desire. But fear not, for I’ll provide you with a rough estimate.

On average, smoking leg quarters can take anywhere between 1.5 to 2.5 hours at a temperature of around 225°F to 250°F (107°C to 121°C). But remember, every grill is different, so keep a close eye on those beautiful bird parts. You want ’em to reach an internal temperature of 165°F (74°C) for safe and scrumptious eating!

What side dishes to serve

No smoked chicken feast is complete without some stellar sidekicks. We need some rockin’ side dishes to complement the star of the show. Here are a few of my

Personal favorites:

1. Creamy coleslaw: The crisp crunch of coleslaw adds a refreshing contrast to the smoky chicken. Plus, that creamy dressing is pure magic!

2. Cornbread: You can’t beat the classic combo of smoked chicken and fluffy cornbread. It’s a match made in comfort food heaven.

3. Grilled veggies: Fire up that grill and throw on some colorful veggies like zucchini, bell peppers, and mushrooms. They’ll add a burst of flavor and a touch of charred goodness to your plate.

Overall, this smokin’ journey has been a flavor-packed adventure. From achieving that crispy skin to perfecting the art of smoke, it’s a culinary ride worth taking. I hope my tips and anecdotes have brought a smile to your face and maybe even a rumble to your tummy!

In closing, I want to extend a heartfelt thanks to all of you awesome readers for joining me on this finger-lickin’ escapade. Keep smokin’, keep grillin’, and always remember to savor the joy that comes with good food, good company, and a Traeger grill by your side. Catch ya on the smoky side, folks! 

Traeger Chicken Quarters

Tantalize your taste buds with this delicious Traeger chicken quarters recipe! Quick and easy to make, it's the perfect dish for a cozy night in.

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours


  • 4 pieces Chicken Quarters
  • 2 tbsp Olive Oil
  • 2 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Dried Thyme
  • 1 tbsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Wood chips for smoking (such as hickory or apple)


  1. In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, brown sugar, salt, and black pepper. This will be your dry rub.

  2. Rub the chicken quarters with olive oil, ensuring they are well-coated.

  3. Sprinkle the dry rub evenly over the chicken quarters, massaging it into the skin. Make sure all sides are well-seasoned.

  4. Place the seasoned chicken quarters in a large dish or tray, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.

  5. Preheat your grill to medium heat (around 225°F to 250°F). If using a gas grill, only ignite one side to create an indirect cooking zone.

  6. If using a charcoal grill, place the charcoal on one side of the grill and light it. Let the coals burn until they are covered with white ash.

  7. Soak the wood chips in water for about 30 minutes. Drain them well.

  8. If using a smoker box, fill it with the soaked wood chips. If you don't have a smoker box, you can create a makeshift packet by wrapping the wood chips tightly in aluminum foil, poking a few holes in it to allow smoke to escape.

  9. Place the smoker box or foil packet directly on the heated grill grate over the lit coals or burner.

  10. Once the grill is smoking, place the chicken quarters on the opposite side of the grill, away from the direct heat. Close the grill lid.

  11. Smoke the chicken quarters for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer. Flip the chicken quarters once halfway through cooking.

  12. Once cooked, remove the chicken quarters from the grill and let them rest for about 5 minutes before serving.

  13. Serve the smoked chicken quarters hot with your favorite side dishes or barbecue sauce. Enjoy!

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