Smoked Chicken Legs That Anyone Can Make (With Any Grill or Smoker)

five smoked chicken legs on a white plate

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Smoked Chicken Legs That Anyone Can Make (With Any Grill or Smoker)

Smoked chicken legs—the epitome of bold flavor, tender juiciness, and that irresistible smoky allure. This recipe is simple, delicious, and sure to be the star of any potluck (if you feel like sharing).

Prep Time1 15

Cook Time2 30

Servings:

Equipment

Smoker
Wood chips or pellets

Ingredients

5-6 chicken drumsticks
2 tbsp neutral oil
2 tsp brown sugar
2 tsp kosher salt
2 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper optional
BBQ sauce for brushing optional

Instructions

Pat the chicken legs dry with paper towels. This helps create crispy skin during smoking.
Remove excess skin and trim any loose bits for even cooking.
Place the chicken legs in a large bowl.
In a small bowl, mix the neutral oil, paprika, garlic powder, onion powder, brown sugar, salt, and pepper until they form a paste. Add in a bit of cayenne pepper if you like your chicken spicy.
Rub the mixture generously over each chicken leg, ensuring they are well coated. For an extra burst of flavor, gently lift the skin and apply some rub underneath.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight. This allows the flavors to penetrate the meat thoroughly.
If your smoker has a water pan, fill it to the appropriate line now. This will help maintain a more even temperature. Fill the hopper with pellets (cherry or hickory work well), then set the temperature to 225° close it, and leave it for 15 minutes to come up to temperature.
Place the marinated chicken legs onto the smoker grates, leaving space between each leg for even smoking.
Close the smoker's lid or door and let the legs smoke for approximately 2-2.5 hours, flipping them every 30-45 minutes. The exact time may vary based on your smoker and the size of the legs.
(Optional) After 90 minutes, apply a layer of your favorite barbecue sauce to the legs with a brush. Repeat every 30 minutes until the legs are done.
To ensure the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of a leg without touching the bone. The internal temperature should reach 165°F (74°C).
Once done, remove the smoked chicken legs from the smoker and let them rest for a few minutes before serving.

Notes

Only 6 WW points according to the WW app.

Nutrition