Smoked Chicken Legs Recipe
Make these easy Smoked Chicken Legs that are crispy on the outside and juicy and tender on the inside! Perfect for dinner or game day!
Ingredients
Dry Rub:
- ½ tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon coriander
- ⅛ teaspoon ground ginger
- ¼ teaspoon cayenne pepper optional
Smoked Chicken Legs:
- 12 chicken legs fresh or thawed
Instructions
- Prep: Ensure grates are clean and preheat smoker to 225℉.
- Make Dry Rub: In a small bowl, combine ½ tablespoon kosher salt, 2 teaspoons garlic powder, 2 teaspoons dried oregano leaves, 1 teaspoon onion powder, 1 teaspoon paprika, ¼ teaspoon turmeric, ¼ teaspoon ground black pepper, ¼ teaspoon ground cumin, ¼ teaspoon coriander, ⅛ teaspoon ground ginger and ¼ teaspoon cayenne pepper (if using). Set aside.
- Season Chicken: Pat 12 chicken legs dry with clean paper towel. Cover chicken legs in the dry rub, ensuring you get it into every nook and cranny.
- Smoke: Place chicken legs on the preheated smoker and close lid. Let smoke for approximately 1 hour or until chicken legs reach an internal temperature of 160℉ at the thickest part of the meat (use a meat thermometer).
- Optional Sear: Remove chicken legs from the smoker when their internal temperature reaches 160℉ and turn the smoker up to 500℉. Place chicken back on the smoker, searing each side for 1-2 minutes. Keep rotating until internal temperature reaches 165℉.
- Rest + Serve: Remove chicken from the smoker and let rest 5 minutes. Serve and enjoy!
Notes
- Searing Option: 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 the electric smoker way up to 400-500 degrees (or use a hot grill). Sear them on all sides, rotating every minute or two until the skin is nice and charred.
- Dry Rub Alternative: this all-purpose chicken dry rub recipe is more herby, than the one in this recipe card, if you want another option.
- When is Chicken 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 the chicken or it will dry out.
- Wood Chips: the type of wood is your own personal preference, we tend to use sweet wood chips or wood pellets, like cherry wood or apple.
Nutrition
Calories: 280kcal | Carbohydrates: 1g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 400mg | Potassium: 281mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 224IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg
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