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Crispy Smoked Chicken Legs
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5 from 2 votes

Smoked Chicken Legs Recipe

These crispy smoked chicken legs have a deep smoky flavor penetrating the meat, all wrapped up in a shatteringly crisp chicken skin!
Prep Time1 hour 5 minutes
Cook Time2 hours
Total Time3 hours 5 minutes
Course: Entree
Cuisine: American
Servings: 6 servings
Calories: 339kcal
Author: Fox Valley Foodie

Equipment

Ingredients

  • 3 pounds chicken legs
  • 3 tablespoons Olive Oil
  • 3-6 tablespoons BBQ Dry Rub

Instructions

  • Prepare the chicken by separating the drumsticks if desired and place all pieces in a clean plastic storage bag.
  • Pour olive oil into the bag along with a generous amount of dry rub seasoning and use your hands to evenly coat all the pieces of chicken. Ensure there is adequate seasoning to thoroughly coat each chicken piece and add more oil and seasoning as needed. Then let it sit for at least an hour.
  • Preheat your smoker to 250 degrees.
  • Smoke chicken for 1 ½ - 2 hours, or until the internal temperature reaches 165 degrees when testing the thickest part of the drumstick with a meat thermometer. (If broiling right away you can take them out slightly earlier and let them finish coming to temp under the broiler)
  • *At this point the recipe can be paused if you wish to prep these to eat another day. Just store in the fridge until you wish to continue with the next step.*
  • Preheat your broiler to high and place chicken in the center of the oven, skin side up (placing the chicken too close to the broiler will prevent some skin from getting crispy before the top blackens). In a few minutes you will hear the crackling of the fat on the skin and baking sheet, at this point the chicken is just about done. Take it out just before the skin starts to burn.

Notes

If you paused the recipe by storing the chicken in the refrigerator prior to broiling you may want to bring the chicken back up to temperature in the oven before you broil or the meat may still be cold after the broiling has finished. Baking it at 400 degrees for 7-10 minutes should be sufficient.
The chicken legs can be separated into thighs and drumsticks or left whole.

Nutrition

Calories: 339kcal | Carbohydrates: 1g | Protein: 21g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 109mg | Potassium: 262mg | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg