Smoked Chicken Legs

Smoked chicken legs are a game-changer for any BBQ enthusiast. Even as a beginner, smoking chicken drumsticks on a pellet grill gives you a tender and juicy chicken with delicious smoky flavor. This smoked chicken drumsticks recipe has the perfect dry seasoning rub and works on an electric smoker, charcoal smoker or gas smoker.

Course dinner, lunch

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 459kcal

Author Aubrey

Cost $5

Equipment

1 smoker Traeger, Pit Boss, Weber,Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, KamadoJoe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, OklahomaJoe's, Recteq and Primo.
1 Meat Thermometer

Ingredients

Smoked Chicken Legs/Drumsticks

2 lbs chicken legs or chicken drumsticks
4 tablespoons olive oil

Smoked Chicken Legs/Drumsticks Rub (Seasoning)

2 tablespoon smoked paprika (or sweet paprika)
2 tablespoon onion powder
2 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon black pepper
½ teaspoon cayenne pepper

Instructions

Prepare Chicken Legs/Drumsticks

If chicken legs/drumsticks are frozen, defrost in the refrigerator for at least 24 hours.

Chicken Legs/Drumsticks Dry Rub

In a small bowl, mix together whole chicken seasoning dry rub (smoked or sweet paprika, onion powder, brown sugar, Italian seasoning, garlic powder, cumin, black pepper, kosher salt and cayenne pepper).

Season and Smoke Chicken Legs

Preheat your smoker to 250-275°F. Hold temperature in this range.
Drizzle chicken legs with olive oil and rub evenly. Sprinkle dry rub seasoning mixture evenly over chicken legs.
Place the chicken legs in the smoker or pellet grill.
Maintaining a smoker temperature range of 250-275°F, smoke the chicken legs for approximately 1.5-2.5 hours or until the internal temperature of the thickest part of the chicken meat reaches 175°F (be sure thermometer is not touching the bone for the most accurate reading).
Optional: If you wish to baste with barbeque sauce, baste when the internal temperature reaches 165°F.
Let the chicken rest for 5-10 minutes before carving and serving.

Notes

This recipe works for all brands and types of smokers including Traeger, Pit Boss, Weber, Masterbuilt, Camp Chef, Yoder, Green Mountain Grills, Big Green Egg, Kamado Joe, Dyna-Glo, Char-Broil, Bradley, Louisiana Grills, Char-Griller, Oklahoma Joe's, Recteq and Primo.

Chicken Cooking Temperature: FDA recommendation for cooking chicken is an internal temperature of 165° F (63° C) (but dark meat we recommend 175° F to be on the safe side). I recommend using a thermometer that measures the internal temperature of the meat as well as the internal temperature of the smoker

Nutrition