Description
Smoked Chicken Legs – crispy skin on the outside, juicy and delicious on the outside! This smoked chicken leg recipe is perfection!
Ingredients
Scale
Dry Rub:
- 1/2 tablespoon kosher salt
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons dried oregano leaves
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground dried ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne (optional)
Smoked Chicken Legs:
- 12 chicken legs
Instructions
- Ensure grates are clean and preheat smoker to 225 degrees F.
- Pat chicken legs dry with clean paper towel.
- Combine dry rub ingredients in small bowl.
- Cover chicken legs in dry rub, ensuring you get it into every nook and cranny.
- Place chicken legs on smoker and close lid.
- Let smoke for approximately 1 hour or until chicken legs reach an internal temperature of 160 degrees F.
- Remove chicken legs from smoker and turn heat up to 500 degrees.
- Place chicken back on the smoker, searing each side for 1-2 minutes. Keep rotating until internal temperature reaches 165 degrees F.
- Remove chicken from smoker and let rest 5 minutes.
Notes
- Searing Optional: If you want to keep smoking the legs at 225 degrees F until they hit an internal temp of 165 degrees F, you can. Otherwise, pull them off when they hit 160 degrees and then turn your smoker way up to 400-500 degrees (you can also do this on the grill if you choose). Sear them on all sides, rotating every minute or two until the skin is nice and charred and the internal temperature reaches 165 degrees.
- Dry Rub Alternative: this all-purpose chicken dry rub is more herby than this one if you want another option.
- When is Chicken Fully Cooked: chicken is fully cooked when it reaches an internal temp of 165 degrees F. Remember, chicken will also keep cooking as it rests so don’t overcook your chicken or it will dry out.