There’s nothing quite like my crispy, juicy smoked chicken legs cooking over a bed of coals. The skin gets super crispy, giving perfect crunch every bite, while the meat inside stays tender and juicy. The smoky flavor from the coals adds just the right touch.
Perfectly pair these with coleslaw, baked potatoes, or grilled corn on the cob, and you’ve got a killer meal.
In this post, you will learn:
How Long to Smoke Chicken Legs
Smoking chicken legs usually takes about 1 to 2 hours, but this can vary based on the size of the chicken legs, cooking temperature, and desired doneness. The most straightforward way to ensure perfect results is by using a reliable meat thermometer.
The safe internal temperature for chicken, whether dark or white meat, is 165°F (74°C). However, cooking dark meat to a slightly higher temperature of 170-175°F (77-79°C) can make it more tender and juicy, as the connective tissue breaks down at this range.
Ingredients and Equipment Needed
*You can move to the recipe card to find the detailed ingredients and equipment used in this recipe.
Smoker: You can use any type of smoker, but an offset smoker with indirect heat often gives the best smoky flavor. The offset design helps maintain consistent heat and smoke flow, creating a perfectly smoked chicken.
Meat Thermometer: A reliable meat thermometer is essential for smoking chicken legs. The Typhur Sync wireless meat thermometer is an excellent choice. It provides WiFi and Bluetooth connectivity, allowing you to monitor the internal temperature of the meat in real time from anywhere up to 400 feet. It will alert you when the target temperature is reached, ensuring perfectly cooked chicken every time.
How to Smoke Chicken Legs
Preheat the Smoker: Fire up your smoker to 275°F (135°C). While it’s warming up, proceed to prepare the chicken legs.
Prepare the Chicken Legs
- Remove the giblets and thoroughly clean the chicken legs. Pat them dry with kitchen paper to ensure the skin is completely dry.
- In a small bowl, combine thyme leaves, onion powder, garlic powder, ground cumin, paprika, kosher salt, and crushed black pepper to make your spice rub.
- Generously apply the rub over all sides of the chicken legs, massaging it into the skin to ensure even coverage.
Smoking the Chicken: Place the chicken legs in your preheated smoker and securely close the lid. Smoke the chicken until the internal temperature reaches about 165℉/74°C.
In this step, it’s recommended to use a wireless meat thermometer, such as the Typhur Sync, which comes with both WiFi and Bluetooth connectivity to support long-range monitoring (up to 400 feet). It’s easy to use, simply insert the probe into the thickest part of a chicken leg, ensuring the safety line is completely immersed. Then, set the target temperature to 165°F (74°C) on the device (gateway). You will be notified when the chicken is ready.
Resting: Using tongs, carefully remove the chicken legs from the smoker and place them on a heat-resistant surface. Wrap them with foil and let them rest for at least 5 minutes. This allows the juices to redistribute and the internal temperature to continue rising slightly.
Final Touch: Carefully remove the probe. If desired, brush the chicken legs with BBQ sauce or your favorite sauce for added flavor. If you want to further enhance the crispiness, consider placing the sauced chicken under a broiler for a few minutes until the sauce caramelizes slightly and the skin crisps up further.
Serve: Enjoy the delicious, smoky, and crispy-skinned chicken legs with your favorite sides.
More Chicken Legs Recipes
Frequently Asked Questions
Ensure the chicken legs are thoroughly dry before applying the rub or marinade. This removes excess moisture, which is crucial for achieving crispy skin.
Apple Wood: Provides a sweet, mild smoke flavor that complements chicken well.
Cherry Wood: Adds a sweet and fruity smoke flavor.
Hickory: Offers a stronger, more intense smoke flavor, great for those who prefer a robust smoky taste.
Yes, you can use an electric smoker for smoking chicken legs. Electric smokers are convenient and provide consistent temperature control. Follow the same preparation, seasoning, and smoking steps as with any other type of smoker. Ensure your smoker reaches and maintains the desired temperature of 225°F (107°C), and cook the chicken legs until the internal temperature reaches 165℉ for medium well and 175℉ for well done.
Smoked Chicken Legs Recipe
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
Ingredients
Chicken Leg
- 6 whole chicken leg
- barbecue sauce
Mixed Herbs Seasoning
- 1 tsp dry thyme leaves
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cumin, ground
- 4 tsp paprika
- 0.7 oz kosher salt
- 2 tbsp crushed black pepper
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 275℉/135℃.
- Remove the giblets and clean the chicken legs. Dry with kitchen paper.6 whole chicken leg
- Combine all the spices in a small bowl.1 tsp dry thyme leaves, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tsp cumin, ground, 4 tsp paprika, 0.7 oz kosher salt, 2 tbsp crushed black pepper
- Sprinkle the rub over the tops and backs of the chicken pieces and rub into the skin to coat completely.
- To ensure accuracy, insert the probe into the thickest part of the chicken leg, making sure the safety line is completely immersed.
- Select poultry→ chicken→ leg in the parameters list. Set the target temperature to 165℉/74°C.
- Transfer the chicken legs into your preheated smoker, then securely close the lid.
- To begin the process, press the Start button on your phone. You will be notified when the chicken is ready to come out of the smoker.
- Using tongs, carefully remove the chicken legs and place on a heat resistant surface. Wrap with foil and let rest for at least 3 minutes. (Note: the internal temperature will continue to rise.)
- Carefully remove the probe.
- Brush the chicken legs with BBQ sauce or your favorite sauce and enjoy.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
It’s outstanding.