Smoked Chicken Legs

Top-down view of glazed smoked chicken leg quarters arranged in a dish

5 from 1 vote

Smoked Chicken Legs are tender, juicy, and packed with smoky flavor. Finished with a sweet glaze, they’re perfect for any BBQ or dinner.

Prep Time15

Cook Time2

Additional Time5

Total Time2 20

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

smoker or grill set for indirect heat
charcoal or wood chips
mixing bowl
basting brush
grill-safe thermometer
grill tool set
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