This smoked chicken thighs recipe is a delicious, cheaper alternative to other smoked chicken cuts, and are a dream when the inflation rates are through the roof. The combination of smoke, dry rub, and BBQ sauce turn this underrated cut into something everyone will love – even the kids! You can thank me later. 🙂
Table of Contents
In this recipe, we're going to discuss:
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What is the best temperature to smoke chicken legs?
I recommend smoking chicken legs between 225°F-250°F until they reach 100°F-110°F, and then cranking up the temperature to 375°F until they reach an internal temp of 185°F. This allows the legs to absorb a lot of smoke flavor while still achieving crispy skin.
How can I get crispier skin on smoked chicken legs?
Air drying the chicken legs will help evaporate extra moisture, resulting in crispier skin. I also recommend adding a tablespoon of baking powder (not baking soda) to the dry rub. Lastly, you can increase the heat of your smoker to 400°F once the thighs reach an internal temperature of around 110°F. This will still let the meat absorb a nice amount of smoke while ensuring the high heat crisps the skin as much as possible.
How long does it take to smoke chicken legs?
It typically takes about 1.5 to 2 hours to smoke chicken legs at a temperature of 225°F to 250°F.
What internal temperature should smoked chicken legs be cooked to?
Smoked chicken legs should be cooked to an internal temperature of 185°F to ensure they are fully cooked and safe to eat. While 165°F is generally considered safe to consume, I feel like 185°F produces a much better bite.
Can I smoke frozen chicken legs?
I don't recommend smoking frozen chicken legs. Make sure to thaw the chicken in the refrigerator before smoking it.
Smoked Chicken Legs (Drumsticks) Recipe
Ingredients
Smoked Chicken Legs
- 2 pounds skin-on chicken legs, preferably air chilled
- 2 tablespoons Kosher salt, optional for air drying
- 2 tablespoons Rump Shaker BBQ Rub, substitute favorite seasoning
- 1 cup BBQ Sauce
BBQ Tools
- ThermoPro Instant Read Thermometer - a must-have for any BBQer
- Basting Brush
Steps
Air dry the chicken legs (optional)
If you have the time, place chicken legs on a wire rack, sprinkle under and over the skin with Kosher salt, and refrigerate uncovered for 4 hours. This will season the chicken and also help the skin become crispier when smoking. I always air dry chicken if I have the time.
Preheat the smoker
Preheat smoker to 225°F according to the manufacturer's instructions. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.
Prep the chicken
Apply an even layer of the BBQ rub under and over the skin. I prefer a lot of seasoning, so add more if desired.
Smoke the chicken legs
Place the chicken legs in the smoker and smoke at 225°F until they reach an internal temperature of 100°F in the thickest part of the meat, approximately 30-45 minutes depending on the size of the drumsticks.
I recommend using a meat thermometer to easily keep track of the temperature.
Increase the heat of the smoker
Crank up the heat on the smoker to 375°F. Continue smoking the chicken legs until they reach an internal temperature of 185°F in the thickest part of the leg, approximately 45 minutes depending on the size of the chicken. Most recipes recommend cooking chicken legs to 165°F, but they are much better and crispier when cooked to 185°F.
Remember, always cook to temperature and not time!
Brush BBQ sauce on the legs
Using a basting brush, spread an even amount of BBQ sauce on all of the legs. Flip and apply another coating of BBQ sauce on the other side. Continue smoking for 15 minutes to set the sauce.
Rest the smoked chicken legs
Remove the smoked chicken legs from the smoker. Let them rest on the counter for 10 minutes before serving.
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