smoked chicken legs

Smoked Chicken Legs are a smoky, delicious way to enjoy chicken legs. They&#x27;re packed with flavor and can be enjoyed dry or with your favorite BBQ sauce.

Smoked Chicken Legs

chicken legs

olive oil

Tablespoon Signature Sweet Rub

Preheat smoker to 275 degrees F. (This prevents leathery skin from developing)

Drizzle the chicken legs on all sides with the olive oil and season with the sweet rub.

Place the chicken legs on the smoker, close the lid, and smoke for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Optional: At 165 degrees brush the chicken legs with your favorite BBQ sauce (you can thin out your BBQ sauce with apple juice to give you a nice glaze vs. a thick BBQ sauce).

Remove the legs from the smoker. Let them rest for a few minutes and enjoy!

These Smoked Chicken Legs are perfect for summer! The chicken is coated with a homemade dry rub on the outside then cooked in flavorful smoke until you have juicy, tender chicken on the inside.  The crispy, crackly skin is full of amazing flavor that will have everyone coming back for seconds.

Dry Rub for Chicken

Preheat the smoker to 250°F. Make sure it is topped up with wood pellets.

Drizzle the chicken legs on all sides with the olive oil.

Apply the dry rub over the chicken legs and ensure it covers all parts; top, bottom, and sides.

Once the smoker comes up to temperature, place the chicken legs directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the thickest part of the meat without touching the bone.

Close the lid and smoke until the internal temperature of the chicken legs is 175°F.  This will take about 2 hours.

If you like BBQ sauce, apply your favorite sauce the last few minutes of cooking time.

Remove the smoked chicken legs from the grill and place them on a serving tray.  Cover with aluminum foil and let rest for 5 minutes to allow the juices to reincorporate into the meat.

Enjoy!

Our Pit Boss Smoked Chicken Legs are first dry brined and seasoned overnight to get the most flavor and crispiest skin possible.Then we smoke these chicken drumsticks at medium indirect heat on the Pit Boss pellet grill and finish them with our favorite bbq sauce glaze for chicken.

Pit Boss Smoked Chicken Legs

Chicken Drumsticks

Salt

Tbsp Course Ground Black Pepper

¼ Cup Blues Hog Original BBQ Sauce

¼ Cup Blues Hog Tennessee Red BBQ Sauce

Tbsp Dark Brown Sugar

Tbsp Paprika

½ Tbsp Course Ground Black Pepper

½ Tbsp Chili Powder

½ Tbsp Garlic Powder

Tsp Onion Powder

¼ Tsp Cayenne Pepper optional

Remove

Remove the chicken drumsticks from their packaging and rinse under cold running water. Pay dry with paper towels.

Place

Place the chicken legs on a wire rack placed on top of a baking sheet.

Brine

Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over all sides of each chicken drumstick. DO NOT use cooking oil to adhere or skin will not get crispy.

Refrigerate

Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Dry Brine Overnight

Wipe

Take the chicken legs out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

Mix the &quot;In a Pinch&quot; BBQ rub ingredients together and apply some to all sides of the chicken thighs. Or use some more of your favorite BBQ rub for chicken.

Remove the Next Day

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Pellets

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

Prime

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

White Smoke

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Preheat

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Liner

Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 300° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Smoke

Place the chicken legs on the Pit Boss. You can flip and rotate for even cooking as needed. You can even leave them on the wire rack if you wish.

Sauce

Mix the two types of Blues Hog BBQ sauce together in a small bowl, and set aside

Temperature

Continue smoking the chicken legs, until the internal temperature reaches about  160°F internally. This may take 1 to 1.5 hours.

Baste

Once the skin on the chicken legs is crispy, gently baste the sauce on with a basting brush. Close the lid and continue cooking.

Once the internal temperature of the smoked chicken drumsticks reaches 175°F, remove them from the Pit Boss and place on a serving tray

Serve

Serve immediately with extra sauce if desired.

Smoking the Chicken Drumsticks on the Pit Boss Pellet Grill

Tender, juicy smoked chicken legs with a homemade seasoning that are basted with BBQ Sauce for a sweet and sticky finish.

Tbsp BBQ Chicken Rub (or your favorite seasoning/rub)

BBQ sauce

Preheat your smoker to 275 degree Fahrenheit according to manufacture&#39;s directions.

Drizzle the chicken legs with olive oil and then sprinkle BBQ Chicken rub on top. Work the rub into the chicken legs so they are completely covered.

Place drumsticks on preheated smoker, close lid and smoke for 1 hour - 1 1/2 hours or until the internal temperature of the chicken legs is 175 degrees. This will really vary depending on how big your drumstick is and how much meat is on it.

Then baste chicken legs with BBQ sauce. Close lid and smoke an additional ten minutes. You can skip the BBQ sauce if you&#39;d like. We like our chicken legs about 180-190 degrees F. This will prevent you from having any bloody meat around the bone.

Remove from smoker, let rest 5-10 minute and then enjoy!

Smoked Chicken Legs are easy to make, tender, and delicious! Full of flavor and some of the moistest, fall off the bone chicken you will ever have!

brown sugar

salt

Cups Water*

garlic powder

chipotle powder

paprika

onion powder

tsp pepper

¼ tsp red pepper flakes

lbs chicken legs

Dissolve

Combine brown sugar, salt, and 6 cups water in a bowl. Stir until sugar and salt are dissolved

Cover

In a large resealable bag (or several) or a large bowl (or several), add your raw chicken legs and then divide the brine between the containers. Add additional water to the bowls or bags until the chicken is mostly covered by water.

Allow the chicken to sit in the brine for at least 2 hours or up to 12 hours.

Brine the chicken

Combine all the dry rub ingredients in a small bowl.

Prepare the dry rub

Once the chicken has sat in the brine for 2 hours, remove it from the liquid and pat dry.

Pour the olive oil over the chicken and then rub with your dry rub mixture. I like to separate the skin from the meat just a little and get oil and seasoning in-between the two, as well as over every side.

Get your smoker started smoking/heating up. I tend to use dry hickory wood chips, but you use whatever wood chips you like.

Once your smoker is hot, place the chicken legs on the racks and allow them to cook for 2-3 hours.

Crisp

The chicken legs need to get to an internal temperature of 165°F to be safe to eat. Once the chicken reaches 155°F I will usually remove them from the smoker and put them in a preheated 400°F oven for 5-10 minutes- or until it reaches 165-170°F. This allows the chicken skin to crisp up nicely wile reaching the final temperature.

Enjoy

Prepare the chicken and your smoker

https://www.youtube.com/watch?v=_gcPqtyUhSs

Full recipe: https://www.atablefullofjoy.com/smoked-chicken-legs/

Smoked Chicken Legs are easy to make, tender, and delicious! Full of flavor and some of the moistest, fall off the bone chicken you will ever have!

#campchef #smokedchicken #chicken

Smoky Chipotle Grilled Chicken with Chipotle Ranch Dipping Sauce

Chicken drumsticks (quantity as needed)

chili powder

cayenne pepper

black pepper

smoked paprika

Hickory wood chunks (for smoking)

Mayo

Sour cream

Buttermilk

Lemon (juiced)

tsp Fresh chopped dill

tsp Fresh chopped chives

tsp Fresh chopped parsley

Onion powder

Garlic powder

chipotle pepper (from a can, finely diced or blended)

In a mixing bowl, combine kosher salt, chipotle powder, chili powder, garlic powder, onion powder, cayenne, black pepper, smoked paprika, and brown sugar to create the dry rub.

Butterfly the chicken drumsticks by making a lengthwise cut along the side of the bone without cutting all the way through. Open the drumstick up to expose the bone.

Generously coat each butterflied drumstick with the dry rub and let them marinate for at least 30 minutes to an hour.

While the chicken is marinating, prepare the Chipotle Ranch Dipping Sauce. In a separate bowl, combine mayo, sour cream, and buttermilk.

Add the juice from half a lemon to the sauce mixture.

Mix in the freshly chopped dill, chives, and parsley.

Season the sauce with onion powder, garlic powder, and kosher salt.

Incorporate the finely diced or blended chipotle pepper into the sauce and stir until well combined. Refrigerate the sauce until ready to serve.

Prepare the grill for direct grilling. Once hot, sear both sides of the marinated chicken drumsticks for 90-120 seconds each.

Adjust the grill for indirect grilling at approximately 325°F (163°C) and add hickory wood chunks for smoking.

Transfer the seared chicken to the indirect heat side of the grill and smoke until they reach an internal temperature of 165°F (74°C).

Once the chicken is cooked, remove from the grill and serve with the Chipotle Ranch Dipping Sauce.

My Smoked Chicken Legs is a delicious way to enjoy chicken.  Smoky, juicy, and tender, seasoned with a simple dry rub that makes the dark meat of these smoked chicken drumsticks irresistibly delicious

tbsp kosher salt

tsp black pepper

tsp smoked paprika

tsp cumin

barbecue sauce

Add your favorite wood chips to the smoker and preheat it to 250 degrees F.

Add the seasonings to a small bowl and mix to fully combine.

Pat the chicken legs dry with paper towels.     

Spread the dry rub generously over the chicken, making sure to season all sides of the chicken leg for a well-balanced flavor.  

For maximum flavor, let the seasoned chicken set for 30 minutes to give the seasonings time to penetrate the chicken and marinate it with the flavors. This also gives the chicken legs time to come to room temperature prior to putting it in the smoker. *This step gives the rub time to soak into the skin and meat, but if you&#39;re in a hurry it can be skipped.

Place the seasoned chicken in a shallow foil pan and place the pan on a shelf in the preheated smoker and cook the chicken legs for 90 minutes or until an internal temperature of at least 165 degrees is reached.*Alternatively, you can place the chicken directly on the rack in the smoker, placing a drip pan on the rack below the chicken.

Slather the chicken in my easy no-cook barbecue sauce or your favorite brand of sauce.

It’s not surprising that smoked chicken legs are a fan-favorite comfort food for smoking enthusiasts almost everywhere. Today, I’ll show you a super easy way to prepare your favorite poultry part without the messy splatters. The juicy meats and the crispy skin simply spell out deliciousness with aroma you simply couldn’t resist.

Chicken Legs

Italian Seasoning

white pepper

bouillon powder ((you may replace with salt))

Prepare the chicken legs: Remove chicken legs from packaging and place on a rack, in a single layer, over baking sheet.

Refrigerate:  Let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices, if in a rush.

Preheat: When ready to Smoke, preheat smoker to 250 Degrees F, using wood of choice

Season the chicken legs: Place the chicken in a large bowl, with all the spices, and then drizzle with oil.

Placement: You can place chicken legs directly on the smoker crates or on a wing chicken rack.

Cover and cook: Cover the smoker and Smoke the chicken legs for about 90 minutes and then move the chicken around for even cooking. Part of the smoker is hotter than other parts. Use your best judgement.

Check the temperature: Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), not touching the bone, about 30 more minutes.

Remove and Baste: When the chicken is done, remove from the smoker and immediately baste it with desired barbecue sauce.

Haven’t tried it yet but it sounds awesome. I love the various seasonings, for they truly can be enhancing to any meat!

You don&#039;t have to be a pitmaster to make smoked chicken leg quarters. It&#039;s easier than you think. Perfectly seasoned with a dry rub and smoked at a low temperature creates a tender, juicy, smoky chicken leg quarter that your whole family will love!

Smoked Chicken Leg Quarters

chicken leg quarters

barbecue sauce optional

Add your favorite wood chips to the smoker and preheat it to 250 degrees F.I used cherry wood, but feel free to use your favorite type of wood chip.

Add the dry rub seasonings to a small bowl and mix to fully combine.

Pat the chicken legs dry with paper towels.

Spread the dry rub generously over the chicken, making sure to season all sides of the chicken quarters for a well-balanced flavor.

To achieve the best flavor, let the seasoned chicken set for 30 minutes to give the dry rub time to penetrate the chicken and marinate it with the seasonings. This also gives the chicken time to come to room temperature prior to putting it in the smoker.*This step gives the rub time to soak into the skin and meat, but if you&#39;re in a hurry it can be skipped.

Place the seasoned chicken in a shallow foil pan and place the pan on a shelf in the preheated smoker and cook the chicken for 2½ hours or until an internal temperature of at least 165 degrees is reached.*Alternatively, you can place the chicken directly on the rack in the smoker, placing a drip pan on the rack below the chicken.

Slather the chicken in my semi-homemade barbecue sauce or your favorite brand of sauce.

Camping For Foodies Dinner Camping Recipes: Smoked Chicken Drumsticks Recipe

Smoked Chicken Drumsticks Recipe

chicken drumsticks

Prepared spritzing liquid

BBQ sauce (optional)

NOTE: Special Equipment Required: Pellet grill smoker and pellets.

Get pellet smoker preheated to 225 F degrees.

Cover chicken legs generously on all sides with dry rub, we used our simple spicy dry rub. Let the drumsticks sit out at room temperature while the pellet grill is heating up to temperature. https://www.campingforfoodies.com/spicy-dry-rub/

Place the chicken legs on the smoker’s grill rack and turn them every half hour or so throughout the cooking time. Cook until internal temperature reaches 165 F degrees. This will take approximately 2 hours, depending on the size of the legs you are smoking. Camp Cooking Tip: The outside of the chicken legs will begin to dry before the internal temperature reaches doneness, so spritzing with your favorite liquid mixture is important. We like using equal parts of apple juice, apple cider vinegar and olive oil.

If you are adding BBQ sauce, brush it on the chicken legs when their internal temperature reaches about 150 F degrees so it has time to caramelize while the chicken finishes cooking.

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Top Tags

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The most viewed smoked chicken legs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine