Imagine biting into a perfectly smoked chicken leg that's crispy on the outside, incredibly tender on the inside, and bursting with a symphony of smoky, spicy flavors. These aren't just ordinary chicken legs - they're a BBQ masterpiece that will transform your backyard cooking and have your guests begging for your secret recipe. Whether you're a grilling novice or a seasoned pitmaster, this smoked chicken leg recipe is about to become your new weekend culinary obsession!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: BBQ
Serves: 4 servings
Ingredients
- 8 chicken legs
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Prepare the chicken legs by patting them dry with paper towels to remove excess moisture, which helps the seasoning adhere better.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper to create a comprehensive dry rub seasoning.
- Generously coat each chicken leg with the spice mixture, ensuring complete and even coverage on all sides of the meat.
- Prepare your smoker by preheating it to 225-250°F (107-121°C), which is the ideal temperature range for smoking chicken.
- Select your preferred wood chips - hickory or apple wood work exceptionally well for chicken and provide excellent smoky flavor.
- Place the seasoned chicken legs on the smoker racks, ensuring they are not touching each other to allow proper smoke circulation.
- Add soaked wood chips to the smoker box to generate consistent smoke throughout the cooking process.
- Smoke the chicken legs for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Monitor the smoker temperature periodically and add wood chips as needed to maintain consistent smoke and heat.
- Once cooked, remove chicken legs from the smoker and let them rest for 10 minutes to allow juices to redistribute.
- Serve hot and enjoy the deeply flavored, tender smoked chicken legs with your favorite sides.
Tips
- Pat the chicken legs completely dry before seasoning to ensure the spice rub adheres perfectly and creates a delicious crust.
- Use fresh, high-quality wood chips like hickory or apple wood for the most authentic and rich smoky flavor.
- Invest in a reliable meat thermometer to guarantee your chicken reaches the safe internal temperature of 165°F without overcooking.
- Allow the chicken to rest after smoking - this crucial step helps redistribute the juices, ensuring maximum tenderness.
- Don't overcrowd your smoker. Proper air circulation is key to achieving even cooking and consistent smoke penetration.
- Experiment with different wood chip combinations to find your perfect flavor profile.
- For extra crispy skin, consider finishing the chicken legs under the broiler for 2-3 minutes after smoking.
Nutrition Facts
Calories: 308kcal
Carbohydrates: g
Protein: 29g
Fat: g
Saturated Fat: 6g
Cholesterol: 160mg
