Best Smoked Chicken Legs Recipe

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!

Course Main Course

Cuisine American

Keyword Smoked Chicken Legs

Prep Time 15

Cook Time 1 50

Servings servings

Calories 321kcal

Author Dana DeVolk

Ingredients

1 tablespoon light brown sugar packed
1 tablespoon turbinado sugar
1/2 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
5 pounds chicken drumettes
¾ cup bbq sauce
2 tablespoons water

Instructions

Place the brown sugar, turbinado sugar, paprika, garlic powder, onion powder, salt, pepper, and thyme in a small bowl and stir to combine.
1 tablespoon light brown sugar, 1 tablespoon turbinado sugar, 1/2 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme
Add the chicken legs to a large bowl.
5 pounds chicken drumettes
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.
¾ cup bbq sauce, 2 tablespoons water
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.

Notes

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.

Nutrition