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🍗 Smoked Chicken Legs that are juicy, smoky, and glazed to perfection! A foolproof BBQ favorite everyone will crave again and again.
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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 a 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 the 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
Main Dish
Smoked Shredded Chicken
Chicken and Turkey
Grilled Crispy Chicken Wings
Main Dish
Grilled Lemon Pepper Chicken Breasts
Main Dish
Smoked Cajun Turkey Breast
Smoked Chicken Legs
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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
- Air fryer: Preheat to 350°F and heat for 4 to 5 minutes until warmed through
- Oven: Bake at 325°F for 15 to 20 minutes or until heated through
- Skillet: Reheat in a covered skillet over medium-low heat with a splash of broth or water to keep it moist
- Microwave: Cover with a damp paper towel and heat in 30-second intervals until hot
❄️ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
