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Smoked Chicken Legs Recipe

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Tender and flavorful smoked chicken legs seasoned with a smoky dry rub, cooked low and slow in a smoker to achieve juicy, fall-off-the-bone perfection. This recipe uses simple pantry spices and olive oil to create a deliciously aromatic dish ideal for outdoor gatherings or a satisfying meal any time.

Ingredients

Chicken

  • 8 chicken drumsticks

Seasoning

  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the smoker: Preheat your pellet or wood smoker to 225°F (110°C) to prepare for slow smoking the chicken legs for optimal tenderness and flavor.
  2. Season the chicken: Pat the chicken drumsticks dry, then coat both sides with olive oil. Generously sprinkle the smoked paprika, garlic powder, onion powder, salt, and black pepper all over the chicken, ensuring an even coating.
  3. Smoke the chicken: Arrange the seasoned drumsticks on the smoker rack ensuring they do not touch one another. Close the smoker and cook for approximately 1.5 to 2 hours. Use a meat thermometer to check that the internal temperature has reached 175°F (79°C) for juicy and tender meat.
  4. Optional sauce application: When the chicken’s internal temperature reaches about 165°F (74°C), you may brush on additional sauces such as BBQ sauce, then continue smoking until the temperature reaches 175°F (79°C) to add extra flavor.
  5. Rest and serve: Remove the smoked chicken legs from the smoker and let them rest for 5 minutes. This resting allows the juices to redistribute, resulting in perfectly moist chicken, ready to serve.

Notes

  • Brining the chicken before smoking is optional but can enhance moisture retention and flavor.
  • Use a reliable meat thermometer to ensure accurate internal temperatures for food safety and ideal doneness.
  • Experiment with other dry rub spices if desired, such as cumin, chili powder, or brown sugar for different flavor profiles.
  • If you don’t have a smoker, you can replicate a smoky flavor by adding smoked paprika and finishing in a grill or oven, though results will differ.
  • Resting the chicken after smoking is important to keep the meat juicy and improve texture.

Find it online: https://recipethrive.com/smoked-chicken-legs-recipe/