Smoked chicken legs are a fantastic way to enjoy smoky, tender chicken with a crispy skin and rich, juicy flavor. This recipe is easy to prepare with a simple seasoning rub and smoking method that enhances the chicken’s natural taste. Whether you’re hosting a barbecue or craving smoked meats, these chicken legs are sure to impress. The smoky flavor pairs perfectly with sides like coleslaw, cornbread, or grilled vegetables, making it a versatile and satisfying meal option.
Equipment:
- Smoker or grill with a smoking option
- Wood chips (apple, cherry, or hickory)
- Meat thermometer
- Large bowl or resealable plastic bag for marinating
- Tongs
Ingredients:
- 8 chicken legs (drumsticks)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Fresh herbs for garnish (optional)
Instructions:
- Prepare the Chicken
Rinse and pat dry the chicken legs with paper towels. Rub the chicken legs with olive oil to help the seasoning stick. - Season the Chicken
In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper. Generously rub the spice mixture over each chicken leg, ensuring an even coating. - Preheat the Smoker
Preheat your smoker to 225°F (107°C). Add wood chips (apple or cherry wood for a mild, sweet smoke or hickory for a bolder flavor) according to your smoker’s instructions. - Smoke the Chicken
Place the chicken legs on the smoker rack, leaving space between each piece for even smoke circulation. Smoke the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. - Finish and Serve
For crispier skin, increase the temperature to 300°F (150°C) for the last 15 minutes of smoking. Remove from the smoker and let the chicken rest for 5 minutes. Serve warm and garnish with fresh herbs if desired.
Presentation Ideas:
- Arrange the chicken legs on a large platter, garnished with fresh herbs like parsley or rosemary for a pop of color.
- Serve with dipping sauces like BBQ, ranch, or hot sauce on the side for added flavor options.
- Pair with classic barbecue sides such as coleslaw, baked beans, or corn on the cob for a complete meal.
Tips:
- If you don’t have a smoker, use a grill with indirect heat and a smoke box filled with wood chips.
- Marinating the chicken legs in the spice rub for 1-2 hours before smoking intensifies the flavors.
- For an extra kick, add a dash of cayenne pepper or red pepper flakes to the rub.
- Leftover smoked chicken can be stored in an airtight container in the fridge for up to 3 days.
Smoked chicken legs are a delicious, flavorful dish that’s easy to prepare and perfect for any occasion. With a smoky, crispy exterior and juicy interior, these chicken legs are sure to become a barbecue favorite. Enjoy them on their own, with your favorite dipping sauce, or alongside classic sides for a meal that’s as satisfying as it is tasty!
Smoked Chicken Legs Recipe
These smoked chicken legs are juicy, tender, and packed with smoky, savory flavor. Perfect for a backyard barbecue or family dinner, they’re simple to prepare and always a crowd-pleaser!
Equipment
- Smoker or grill with a smoking option
- Wood chips (apple, cherry, or hickory)
- Meat thermometer
- Large bowl or resealable plastic bag for marinating
- Tongs
Ingredients
- 8 chicken legs drumsticks
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for extra heat
- Fresh herbs for garnish optional
Instructions
- Prepare the Chicken
- Rinse and pat dry the chicken legs with paper towels. Rub the chicken legs with olive oil to help the seasoning stick.
- Season the Chicken
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper. Generously rub the spice mixture over each chicken leg, ensuring an even coating.
- Preheat the Smoker
- Preheat your smoker to 225°F (107°C). Add wood chips (apple or cherry wood for a mild, sweet smoke or hickory for a bolder flavor) according to your smoker’s instructions.
- Smoke the Chicken
- Place the chicken legs on the smoker rack, leaving space between each piece for even smoke circulation. Smoke the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Finish and Serve
- For crispier skin, increase the temperature to 300°F (150°C) for the last 15 minutes of smoking. Remove from the smoker and let the chicken rest for 5 minutes. Serve warm and garnish with fresh herbs if desired.
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