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The smoker is one of my favorite ways to cook chicken outside, and it always comes out juicy, full of flavor, and with that perfect smoky taste. These Smoked Chicken Legs have a ridiculous amount of flavor!

Smoked Chicken Legs stacked on top of each other on a tray

Is there anything better than slow cooked smoked meat? I think not. You’ve got to try these Smoked Chicken Legs.

There’s just something special about smoked chicken.

The meat stays so moist, the skin gets a little crispy, and the smell while it’s cooking? Amazing!

With a simple dry rub made from spices you probably already have in your kitchen, these drumsticks get tons of flavor before they even hit the smoker.

Then, once they’re almost done, we brush them with your favorite barbecue sauce for that sweet and sticky finish.

Plus, kids and adults both love Smoked Chicken Legs.

Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.

WHY THIS RECIPE WORKS:

Easy Prep – Just toss your chicken in a simple spice rub and let the smoker do the hard work.
Juicy Meat with Crispy Skin – The smoker cooks the legs slowly for maximum flavor and juicy dark meat, while a final blast of heat gives you crispier skin.
Great for Any Smoker – This recipe works well on a pellet smoker, charcoal grill, or even a gas grill with a smoker box.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Light brown sugar
Turbinado sugar
Smoked paprika
Garlic powder
Onion powder
Kosher salt
Black pepper
Dried thyme
Chicken drumettes
BBQ sauce
Water

ingredients needed to make Smoked Chicken Legs

HOW TO MAKE SMOKED CHICKEN LEGS:

Place the brown sugar, turbinado sugar, paprika, garlic powder, onion powder, salt, pepper, and thyme in a small bowl and stir to combine.
Add the chicken legs to a large bowl.
Add the spic rub and toss to combine so the chicken is well coated.
Prepare the smoker to 275°F.
Cook until the legs reach an internal temperature of about 160°f. About 1 hour and 35 minutes.
While the legs are cooking, mix the BBQ sauce with the water in a small bowl.
Once the legs reach 160°F, brush them with the BBQ sauce.
Cook for about 15 minutes or until the internal temperature reaches 170°F.
Take off the heat and cover with foil; allow to rest for 5-10 minutes before eating.

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE THIS METHOD FOR OTHER CUTS OF CHICKEN LIKE THIGHS?

Yes! Chicken thighs, wings, or even chicken quarters work well with this spice rub and smoking process.

Feel free to try out whatever cut you like best.

You won’t hear me complaining.

Just keep an eye on the internal temperature of the chicken legs and adjust cook times for thicker cuts.

CAN THIS BE MADE AHEAD OF TIME?

Yes! You can rub the spices on the chicken a few hours in advance and let them marinate in the fridge.

You’ll likely get even better flavor that way.

When it’s time to smoke, they’ll be packed with even more flavor.

Just bring them to room temperature before smoking for the best results.

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ANY ADDITIONS?

This is seriously the best smoked chicken legs I’ve come across.

Feel free to change it if you like, though.

Cayenne pepper for extra heat
A splash of apple cider vinegar in the BBQ sauce
A squeeze of fresh lemon juice over the cooked legs
Chopped fresh parsley for garnish
A drizzle of hot honey on top
Serve with a side of coleslaw
Add some chili powder to the rub
Use a dry pan to toast your spices first
Sprinkle a little smoked sea salt for a stronger smoky taste

ANY SUBSTITUTIONS?

Here we go!

Try out a swap or two, and enjoy!

Swap turbinado sugar for brown sugar if needed
Try garlic salt instead of garlic powder
Use chicken thighs instead of drumsticks
Replace smoked paprika with chili powder for a different flavor
Use your favorite store-bought BBQ rub instead of making your own

a pair of tongs holding up Smoked Chicken Legs in air

HOW TO STORE:

ROOM TEMPERATURE: Leave out for no more than 2 hours.

After that, move it to the fridge to keep it safe.

REFRIGERATOR: Store leftover chicken legs in an airtight container for up to 4 days.

They’re great cold or reheated.

FREEZER: Freeze in an airtight container or wrapped in foil for up to 3 months.

Let thaw in the fridge before reheating.

DANA’S TIPS AND TRICKS:

Use a digital meat thermometer to check for doneness—170°F is the perfect time to take them off the smoker.
Pat your chicken dry with a paper towel before adding the rub. This helps it stick better and makes crispier skin.
Add a water pan to your smoker to help keep the chicken moist.
Let the chicken rest under aluminum foil for at least 5 minutes before serving. This helps the juices stay in the meat.
Use different types of wood chips like apple or hickory for fun new flavors.
Cook over indirect heat to avoid burning the skin and to get even cooking all the way through.

Smoked Chicken Legs are such a great option when you want something simple, tasty, and fun to make.

The dry rub gives the flavor of the chicken a perfect balance of sweet and savory, while the smoking process adds that delicious smoky flavor we all love.

If you like this recipe, you might also like:

Smoked Chicken Legs on a tray the one on top has a bite taken out

If you’ve tried this SMOKE CHICKEN LEGS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!