Smoked Chicken Legs Recipes

EASY SMOKED CHICKEN DRUMSTICKS

Steps:

• Combine salt, pepper, garlic powder, onion powder, paprika, parsley, mustard, and celery seed in a small bowl. Stir until evenly combined. Lay drumsticks on a clean work surface and rub all sides with the spice mixture.
• Preheat an electric smoker to 250 degrees F (120 degrees C).
• Lay drumsticks directly on the smoker racks and smoke for 2 1/2 hours.

SMOKED CHICKEN LEGS

Steps:

• Preheat the smoker to 275ºF.
• Mix all of the ingredients for the smoked chicken dry rub in a bowl. Set aside.
• Remove excess moisture from the chicken legs with a paper towel.
• Drizzle the chicken legs with olive oil and massage the oil into the chicken legs.
• Place 3 tablespoons of dry rub into a bowl (or on a plate) and roll each leg into the dry rub. Make sure each leg is completely covered in dry rub.
• Place the chicken legs onto the smoker and spray the chicken legs with cooking spray and cover.
• Smoke the chicken legs for 2-2.5 hours total (depending on how big the chicken legs are) at 275ºF. Check the internal temperature after 1 hour and flip the chicken legs over to the other side. Spray with cooking spray, cover, and continue cooking for 1-1.5 more hours.
• Remove the chicken legs from the smoker once the internal temperature reaches 170-175ºF.
• Let rest for 5 minutes and then enjoy!

SMOKED CHICKEN LEGS RECIPE

Steps:

• Pour the water into a large container.
• Add the salt and sugar and stir until they have both dissolved.
• Add the peppercorns and bay leaves.
• Place the chicken legs in the brine mixture.
• Add more water to cover, if needed.
• Cover the container with a lid or plastic wrap.
• Place the container in the refrigerator.
• Allow the chicken to brine for 4 hours.
• While the chicken is brining, whisk together the thyme, oregano, basil, rosemary, garlic powder, lemon zest, and cayenne in a small bowl. Set this aside.
• After 4 hours, remove the chicken legs from the brine and rinse them under cold running water to remove most of the salt.
• Dry the chicken completely with paper towels and place the legs on a sheet pan.
• Rub the legs all over with the herb mixture.
• Set this aside for 30 minutes.
• Preheat the Traeger pellet grill.
• Fill the hopper with enough wood pellets to last for 3 hours.
• Then, turn the smoker on with the top open until you see a flame, approximately 5 minutes.
• Close the top. Set the temperature for 250˚F.
• Preheat the smoker for 10 minutes.
• Place the legs, skin side up, on the grill rack.
• If there is a probe thermometer attached, insert it into one of the chicken thighs.
• Close the lid and smoke for approximately 2-1/2 hours or until the meat reaches an internal temperature of 165°F.
• The skin will have browned.
• While the chicken is smoking prepare the rest of your meal.
• Suggestions for beverages and side dishes follow.
• Remove the cooked chicken to a clean cutting board and loosely cover with foil for approximately 10 minutes before serving.
• Cut the rested legs to separate the thighs from the drumsticks.
• Place the leg portions on a platter and serve with the recommended side suggested below.

SMOKED CHICKEN DRUMSTICKS

Steps:

• Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
• Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
• Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
• Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.