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.