Roll out your Traeger and get to smoking! Follow this simple recipe to get delicious, smoked chicken legs.
Jumbo Pteradactyl Chicken Legs
Ingredients
- 5280 Culinary Bayou Brine, available at participating locations
- 5280 Culinary Oink seasoning, available at participating locations
- Chicken legs
- 5280 Culinary High Altitude BBQ sauce, available at participating locations
Preparation
- Using Bayou Brine, brine chicken in a bucket for 8 hours in your fridge (One package Bayou Brine will handle 16 pounds of pork, chicken or turkey)
- Brine directions (according to Bayou Brine instructions): Bring two quarts of water to a boil and stir in seasoning blend. Reduce heat and simmer, stirring to dissolve seasonings and to activate spices – about 5 minutes. Cool and combine with 2 gallons of ice water in a large plastic bucket
- After eight hours, remove chicken from brine, do not rinse. Rub legs with Oink seasoning and let sit in fridge for one hour
- Turn Traeger grill to smoke and let chicken smoke in the Traeger Wing and Leg Rack for 45 minutes. If using a different smoker, set temperature to between 150-160 degrees
- Turn up heat to 400 degrees and roast them, to finish — about 45 minutes. Cook to an internal temperature of 160 degrees. Remove from smoker and let rest
- Sauce wings with High Altitude BBQ sauce
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Published: 3/8/2020