🍗 Smoked Chicken Legs that are juicy, smoky, and glazed to perfection! A foolproof BBQ favorite everyone will crave again and again.
Smoked Chicken Legs
Smoked Chicken Legs are a summer staple at our house. Whether it’s a weekend cookout or a weeknight dinner, this recipe for smoked chicken leg quarters never disappoints. It all started when my husband grabbed a pack of chicken quarters on sale and asked if I could “make them taste like BBQ restaurant chicken.” Challenge accepted.
I tested a few seasonings and glaze combos until we hit gold. Now, smoked chicken legs quarters are a regular on our smoker. They’re juicy, packed with smoky flavor, and that final glaze? Game changer.
If you’ve ever wondered how long to smoke chicken leg quarters, it’s all about low and slow. This method creates that rich flavor and tender texture every smoked chicken recipe needs.
⭐ Why You’ll Love This Recipe
- Budget-friendly and easy to make
- Perfectly seasoned with a smoky-sweet glaze
- Great for BBQs, tailgates, or meal prep
- Answered: how long to smoke chicken leg quarters
🛒 Ingredients & Substitutions
Chicken
- chicken leg quarters – substitute with bone-in thighs or drumsticks
- salt
- onion powder
- garlic powder
- minced garlic – use garlic paste if preferred
- smoked paprika – use cayenne for heat
- celery seeds
- ground black pepper
Glaze
- BBQ sauce – any style works: smoky, sweet, or spicy
- light brown sugar
- yellow mustard – use Dijon for bolder flavor
- fresh lemon juice – substitute with vinegar if needed
- butter – or margarine
- onion powder
✨ Variations
- Spicy: Swap smoked paprika with chili powder or cayenne
- Kid-friendly: Use a sweet BBQ sauce and honey mustard
- Deluxe: Add smoked onions and mushrooms on the side in a small cast iron pan
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🔥 Tips
- Pat the chicken dry before seasoning
- Always oil your grill to prevent sticking
- Let the chicken reach 165°F before basting
- Finish smoking until the internal temp hits 175°F to 185°F for tender meat
❓ FAQs
Usually about 2 hours. Smoke until the internal temperature reaches at least 175°F for best texture.
Yes, but the cook time may vary slightly.
We love maple for a mild smoke, but hickory, pecan, or apple are great options.
No, but it adds amazing flavor and color. You can skip it or brush on your favorite sauce.
Absolutely. Leftovers are great in salads, wraps, and sandwiches.
🍽️ Other Recipes You May Enjoy
Smoked Chicken Legs
Equipment
- smoker or grill set for indirect heat
- charcoal or wood chips
- basting brush
- grill-safe thermometer
- paper towels
Ingredients
Chicken:
- 6 chicken quarters whole legs
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon celery seeds
- ½ teaspoon ground black pepper
Glaze:
- 1 cup BBQ sauce
- ¼ cup light brown sugar packed
- 2 tablespoons yellow mustard or Dijon for bolder flavor
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter melted
- 2 teaspoons onion powder
Instructions
- Preheat smoker to 250°F. If using a charcoal grill, set it up for indirect heat. Maple, hickory, pecan, or apple wood all work well.
- Pat chicken dry with paper towels and trim excess fat, keeping the skin intact.
- In a small bowl, combine salt, onion powder, garlic powder, minced garlic, paprika, celery seeds, and pepper.
- Season chicken on both sides, patting gently so the rub sticks.
- Lightly oil grill grates. Once up to temp, place chicken on the grates skin-side up. Close lid and cook for 1 hour.
- Check internal temperature. Once it reaches 165°F, begin glazing.
- In a bowl, whisk together all glaze ingredients until well combined.
- Brush glaze over the chicken. Close the lid and continue smoking until the chicken reaches 175°F to 185°F, about 1 hour to 1 hour 15 minutes depending on size.
- Remove from smoker, let rest briefly, then serve.
Notes
🥡 STORAGE
Store cooled chicken legs in an airtight container in the fridge for up to 4 days.♨️ REHEATING
Reheat in the air fryer at 350°F for 4 to 5 minutes or in the oven at 325°F until warmed through.❄️ FREEZING
Wrap the cooled chicken tightly in foil or plastic wrap, then place it in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.💡 TIPS FOR BEST RESULTS
- Always cook chicken to a minimum internal temperature of 165°F before glazing.
- Use maple for a mild smoke flavor or hickory for a stronger, more robust taste.
- Trim excess fat, but leave the skin on for moisture and flavor.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake at 300°F for 1.5 to 2 hours, or until the internal temperature reaches 165°F. Glaze and continue baking for 20-30 minutes.
- Air Fryer: Cook at 350°F for 20-25 minutes, flipping the food halfway through. Glaze during the last 5 minutes.
♻️ LEFTOVERS
Shred leftover chicken for sandwiches, wraps, salads, pasta, or rice bowls.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
