Smoked Chicken Legs

Get ready to savor the incredible flavors of smoked chicken legs. This recipe will guide you through the process of creating tender, juicy chicken legs with a delightful smoky essence. With a perfect balance of spices and a slow smoke, these chicken legs are sure to satisfy your taste buds.

Course Grilling, Main Course

Cuisine American, BBQ

Keyword Smoked chicken legs

Prep Time 15

Cook Time 2 15

Servings

Calories 371kcal

Author Bon Appeteach

Ingredients

4 cups Pickle Juice for brining- optional
12 Chicken Legs
2 tbsp. Olive Oil
2 tbsp. Dry Rub use your favorite BBQ rub
2 cups BBQ Sauce optional

Instructions

Preheat the smoker to 250 F. and set it for two zone cooking.
Remove the chicken legs from the packaging and pat them dry with paper towels. Place them into a container or bowl and cover them in pickle juice to brine. Place the chicken legs into the fridge to brine for at least 2 hours or overnight.
Remove the chicken legs from the brine and discard. Pat the chicken legs dry again and then place them into a bowl. Season them with olive oil and coat them entirely. Add in the dry rub and mix until they are fully coated as well.
When the grill is full preheated, place the chicken legs onto the grill grates on the smoker on the indirect side. Close the lid and let them smoke for about 90-120 minutes or until they reach an internal temperature of 155 F.
Increase the heat to 425 F. on the direct side of the grill to finish cooking the chicken legs (this will also help get them crispy). Sear the chicken legs over direct heat until they reach a minimum temperature of 165 F (I recommend actually cooking them to 180-185 F. for a better texture).
Remove them from the smoker and eat them as is or add BBQ sauce and enjoy!

Notes

If you'd like to add the BBQ sauce onto the chicken legs on the smoker, do so on the indirect side or the sauce will burn.

Nutrition