Smoked Chicken Legs

5 from 44 votes

Smoked chicken legs are juicy, flavorful, and easy to make. Get tips for perfect seasoning, smoking times, and how to keep them tender.

Prep Time1

Cook Time1 45

Total Time2 45

Course: Entree

Cuisine: American

Keyword: chicken recipes, smoking recipe, smoked chicken quarters, smoked chicken, chicken quarters

Servings:

Calories: 384kcal

6 chicken leg quarters
3 tablespoons olive oil avocado, canola oil, and flavor-infused olive oil are other good options
2 tablespoons dried poultry seasoning
2 teaspoons smoked paprika chili powder or cayenne pepper are the two best alternatives

Arrange chicken quarters in a single layer on a shallow platter or rimmed sheet pan. Brush or rub each piece with olive oil.
To a small bowl, add poultry seasoning and paprika, then stir with a spoon to combine. Sprinkle seasoning evenly over each piece of chicken. Cover the platter/pan with plastic wrap and refrigerate for 1-2 hours.
When you're ready to cook, preheat smoker or grill to 225ºF. If using an internal temperature probe, insert it into the thickest part of a chicken leg, avoiding the bone.
Smoke for 1 hour, turning pieces over after 30 minutes. Cook until internal temperature reaches 150ºF.
*If using a stand-alone smoker, transfer smoked chicken quarters to a 350°F. grill or oven to finish cooking and crisp the skin.
Increase grill temperature (or preheat oven) to 350ºF.
Move chicken pieces from lower rack of grill to top rack of grill. Alternatively, turn off burners on one side and place the chicken there, so it cooks over indirect heat.
Cook until the internal temperature at the thickest portion of a leg reaches 165ºF, about 30-45 minutes. **Be sure the probe of the thermometer isn't touching a bone.
Let chicken rest for 10 minutes before serving.

For extra flavor and juiciness, dry brine your smoked chicken legs a few hours (or overnight) before smoking. Just season them with salt and let them rest uncovered in the fridge—this helps the skin dry out for better crisping while locking in all that tasty moisture during the cook!

Recipe Variations:

Try smoking chicken legs with a basic salt and pepper rub to let the wood flavor shine—or go bold with your favorite spice blend.
For that satisfying bite, finish with a high-heat sear or broil to achieve crispy skin without drying out the meat.
Use this smoked chicken legs recipe as a base for other meals—add it to pasta, wraps, or grain bowls.
Coat the legs in a dry rub with brown sugar, smoked paprika, and garlic powder for a sweet-and-smoky profile that caramelizes as it cooks.

Storing Instructions:

Leftover smoked chicken quarters can be refrigerated for up to 4 days.
To reheat, place on a baking sheet prepared with parchment paper and bake in the oven at 350ºF until warmed through — between 15 and 20 minutes.
If desired, you can reheat in a baking dish with a bit of liquid (such as broth or stock) to help prevent it from drying out. In this case, give it a final 5-minute broil to help the skin crisp up.