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Smoked Chicken Legs with barbecue sauce dip

Smoked Chicken Legs

It’s not surprising that smoked chicken legs are a fan-favorite comfort food for smoking enthusiasts almost everywhere. Today, I’ll show you a super easy way to prepare your favorite poultry part without the messy splatters. The juicy meats and the crispy skin simply spell out deliciousness with aroma you simply couldn’t resist.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours
Refrigerate Time 3 hours
Total Time 5 hours 5 minutes
Servings 10
Calories 188kcal
Author Imma


  • 3 - 3 ½ pound Chicken Legs
  • 1 tablespoon Italian Seasoning
  • 1 ¼ teaspoon salt
  • 1 ½ tablespoon onion powder
  • 1 ½ tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon white pepper
  • ¼ -½ teaspoon cayenne pepper
  • 1 teaspoon bouillon powder (you may replace with salt)


  • Prepare the chicken legs: Remove chicken legs from packaging and place on a rack, in a single layer, over baking sheet.
  • Refrigerate:  Let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices, if in a rush.
  • Preheat: When ready to Smoke, preheat smoker to 250 Degrees F, using wood of choice
  • Season the chicken legs: Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
  • Placement: You can place chicken legs directly on the smoker crates or on a wing chicken rack.
  • Cover and cook: Cover the smoker and Smoke the chicken legs for about 90 minutes and then move the chicken around for even cooking. Part of the smoker is hotter than other parts. Use your best judgement.
  • Check the temperature: Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), not touching the bone, about 30 more minutes.
  • Remove and Baste: When the chicken is done, remove from the smoker and immediately baste it with desired barbecue sauce.


  • Indirect heat makes sure that your meat cooks evenly without one side burning.
  • Pellet grilling also infuses the flavor of the wood chips in the meat. (Apple, peach, and cherry are popular for chicken meats but feel free to mix and match.)
  • Charcoal Grill smoking takes longer but it helps to make the meat super tender but could also lead to burns.
  • If you’re a first-time user of these Electric smokers, I suggest seasoning your grill with cooking oil. This prevents any residue from the manufacturing to stick to your food.


Serving: 1leg | Calories: 188kcal | Protein: 15.7g | Fat: 14g | Saturated Fat: 4.1g | Cholesterol: 98mg | Sodium: 144mg