Smoked Chicken Legs

Bust out the grill to make delicious Smoked Chicken Legs with BBQ rub and BBQ sauce. Prep time clocks in at just 10 minutes.

You can use any homemade or store bought BBQ rub and sauce. We’re partial to homemade, but store bought comes in handy when cutting back on prep time. And, who doesn’t love a little Sweet Baby Ray’s?

Smoked Chicken Drumsticks

Chicken legs are grilled low and slow to ensure you’re left with juicy meat and crispy skin.

When making smoked chicken legs, we like to serve it next to smoked corn on the cob, smoked green beans or smoked baked potatoes for a full meal.

Ingredients

Using Store Bought Sauce and Rub

Only 4 ingredients are required to make BBQ chicken drumsticks when using store bought rub and sauce: chicken drumsticks, oil, BBQ sauce and BBQ rub.

Using Homemade BBQ Rub

To make our favorite BBQ rub, you’ll need the following spices: chili powder, brown sugar, paprika, garlic powder, onion powder, cayenne pepper (optional), salt and pepper.

Reference our BBQ Rub Recipe post for full tips and instructions.

Using Homemade BBQ Sauce

To make a quick and easy BBQ sauce, you’ll need the following ingredients: Ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, yellow mustard, paprika, onion powder, black pepper, garlic cloves and water.

Reference our BBQ Sauce Recipe post for full tips and instructions.

Mop Sauce

If you haven’t used a mop sauce yet when smoking poultry, now is the time to start. It adds a huge layer of flavor and ensures a juicy interior.

While not mandatory, we highly recommend it. To make this chicken mop sauce all you need to do is mix up the following: BBQ rub, BBQ sauce, apple cider vinegar, and water.

How To Make Smoked Chicken Legs

You can make BBQ chicken drumsticks on any grill, however due to the length of time it takes to make, we don’t recommend using a gas grill. Talk about a huge propane bill!

• Pellet/Electric Smoker (Traeger Chicken Drumsticks) – Pre-heat your grill to 275°F and follow the manufacture’s instructions to achieve an even smoke.
• Charcoal – Pre-heat the coals and transfer them to the middle of the grill. Start by opening the vents 25%. Right before adding the chicken legs to the grill, place the wood chunks (or wood chips) directly on the pre-heated coals.

Temperature

The goal temp is 275°F. If using a manual smoker, aim to keep the temperature between 250 – 275°F to ensure crispy skin. Any lower and the skin will be chewy and soft.

Time

It takes approximately 2 hours to smoke chicken legs. Add in the prep time and resting period, and you’ll need 2.5 hours from start to finish.

Supplies

• Energy Source – Charcoal, pellets, wood, propane, etc.
• Smoking Wood –  Chunks, chips or pellets.
• Thermometer – Always use a thermometer when smoking meat.

Best Wood For Chicken

Stick to using a fruit wood like cherry, apple, pecan or maple. We find hickory too strong for delicate chicken meat.

Tips

• Use the full amount of olive oil called for. It’s what makes the skin crispy.
• When cooking for extended periods of time, add a small bowl of water to the grill to help keep moisture in the meat.
• Before heating, coat the grill with oil or cooking spray to avoid the chicken from sticking.

Variations

Here are a few flavor variations to consider when making smoked chicken legs:

Dry Chicken – Just say “no” to the BBQ sauce. The flavor will come from the rub and smoke.
Spicy Chicken– Add cayenne pepper or red pepper flakes to either the BBQ sauce or BBQ rub.
Sweet Chicken – Double the brown sugar in the bbq rub or sauce.

How Many Chicken Legs Per Person

Plan on serving 2 chicken legs per person if serving with filling side dishes. If you’re only enjoying the chicken legs, go with 3 legs per person.