Smoked chicken legs are a savory delight with juicy meat and a smoky, crispy skin. This recipe is ideal for BBQ lovers who want that tender, fall-off-the-bone texture with just the right amount of spice. Smoking chicken legs is easy, and they make a perfect main course for gatherings, cookouts, or any casual dinner. With a smoky marinade and a low-and-slow cook, these chicken legs will have everyone coming back for seconds.

Necessary Kitchen Equipment

Smoker: Essential for achieving that deep, smoky flavor.
Meat Thermometer: To check for doneness without overcooking.
Large Mixing Bowl: For marinating the chicken.
Tongs: For turning the chicken during cooking.

Ingredient Overview

Chicken Legs: Bone-in chicken legs work best for retaining juiciness and flavor.
Dry Rub: A mix of paprika, garlic powder, and cayenne for a smoky and mildly spicy kick.
Olive Oil: Helps the seasoning stick to the chicken and aids in crisping the skin.
Wood Chips: Mesquite, hickory, or apple wood chips add different smoky flavors to the chicken.

Step-by-Step Instructions

Prepare the Chicken
Pat the chicken legs dry with a paper towel. In a large mixing bowl, drizzle olive oil over the chicken and toss to coat.
Apply the Dry Rub
In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne (optional). Rub the seasoning all over the chicken legs, making sure they are well coated.
Preheat the Smoker
Preheat your smoker to 250°F. If using wood chips, soak them in water for about 30 minutes before placing them in the smoker.
Smoke the Chicken
Place the chicken legs on the smoker rack, leaving a little space between each piece for even cooking. Close the lid and smoke for about 1.5 to 2 hours or until the internal temperature of the chicken reaches 175°F.
Finish with High Heat (Optional)
For extra crispy skin, increase the smoker temperature to 350°F for the last 10–15 minutes or transfer the legs to a hot grill for a quick sear.
Rest and Serve
Let the chicken rest for a few minutes after removing from the smoker. Serve hot with a side of BBQ sauce for dipping.

Recipe Tips

Choose Your Wood Wisely: Mesquite and hickory have a stronger flavor, while apple wood offers a milder, fruity smoke.
Use a Meat Thermometer: Chicken legs are best cooked to 175°F, which makes them tender and juicy.
Add Sauce: Brush with BBQ sauce in the last 10 minutes for a glazed finish.

What to Serve With This Recipe

Smoked chicken legs pair well with coleslaw, potato salad, corn on the cob, or a fresh green salad. Serve with extra BBQ sauce on the side.

Frequently Asked Questions

Q: Can I use drumsticks instead of whole chicken legs?
A: Yes! Drumsticks work great, though cooking times may vary slightly due to size.

Q: How can I make these less spicy?
A: Simply omit the cayenne and reduce the paprika for a milder flavor.

Q: Can I finish these in the oven instead of the smoker?
A: Yes, if you don’t have a smoker, bake in an oven at 250°F, then broil at the end to crisp the skin.

Serving Suggestions

Serve the smoked chicken legs on a large platter garnished with fresh herbs like parsley or cilantro for added color.

Equipment

Smoker
Meat thermometer
Large mixing bowl
Tongs

Ingredients

Chicken
8–10 chicken legs
2 tbsp olive oil
Dry Rub
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
Wood Chips
Mesquite, hickory, or apple wood chips

Instructions

Prepare the Chicken
Pat dry, drizzle with olive oil, and coat with the dry rub.
Preheat the Smoker
Set smoker to 250°F and soak wood chips if using.
Smoke the Chicken
Arrange chicken on the rack, leaving space, and smoke for 1.5–2 hours until the internal temperature is 175°F.
Finish with High Heat (Optional)
Increase temperature to 350°F for crispy skin or sear on the grill.
Serve
Let rest a few minutes, then serve hot with BBQ sauce if desired.

Notes

Adjust cayenne for desired spice level
Try different wood chips to customize