🍗 Smoked Chicken Legs (Grill or Smoker Style)
Simple. Wholesome. Backyard Bliss.
Ingredients:
6–8 chicken legs (bone-in, skin-on)
2 tbsp olive oil or avocado oil
Dry Rub:
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp sea salt
1 tsp cracked black pepper
1/2 tsp dried thyme
Optional: 1/2 tsp chili powder or cayenne for heat
Optional: 1 tbsp coconut sugar or maple sugar for a caramelized crust
🔥 Instructions:
1. Prep the Chicken:
Pat the chicken legs dry with paper towels. This helps get that nice crispy skin.
Rub them down with oil, then generously coat with the dry rub. Let them sit for 30 mins at room temp or refrigerate for a few hours for deeper flavor.
2. Fire Up the Grill or Smoker:
For a Smoker:
Preheat to 250°F using hickory, applewood, or cherry wood for a slightly sweet, smoky flavor.
Place chicken legs directly on the grate or in a grill basket.
Smoke for 2–2.5 hours until internal temp hits 175°F–185°F (yes, higher than 165°F makes them more tender and fall-off-the-bone).
For a Grill (Indirect Heat):
Set grill to 250°F–275°F with coals or burners only on one side.
Place chicken legs on the cool side, lid closed. Add soaked wood chips in a smoker box or foil pouch if you want that smoky vibe.
Grill for about 2 hours, flipping once or twice. Finish over direct heat at the end if you want crispy skin.
3. Rest & Serve:
Let them rest 5–10 minutes before serving.
Sprinkle with fresh herbs like chopped parsley or thyme for a fresh finish.
🔁 Optional Flavor Variations:
Lemon Herb: Add lemon zest and dried rosemary to your rub.
BBQ Kick: Brush with your favorite homemade or clean-ingredient BBQ sauce in the last 15 minutes.
Sweet Heat: Add honey + chili flakes toward the end for a sticky glaze.
🥗 Serving Ideas:
Pair with:
Grilled veggies
Coleslaw or a fermented kraut
Corn on the cob or a roasted sweet potato
Or your homemade macaroni salad 😉