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Smoked Chicken Legs Recipe
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4.34 from 6 votes

Smoked Chicken Legs Recipe

Brining isn’t necessarily required for smoked chicken legs. Dark meat is naturally moister and less lean than white meat. However, it doesn’t hurt to try a simple smoked chicken legs brine a few hours prior to cooking. The brine will add even more moisture and flavor.

Prep Time15 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Legs
Servings: 4
Calories: 244kcal

Equipment

  • Large glass or plastic container
  • Whisk or large spoon
  • Plastic wrap
  • Paper towels
  • Sheet pan
  • Mixing Bowl
  • Pellet grill
  • Apple or maple wood pellets
  • Digital meat thermometer
  • Cutting board
  • Tin foil
  • Carving knife

Ingredients

Brine

  • 8 whole chicken legs

  • 2-1/2 quarts filtered water

  • 1/2 cup coarse salt

  • 1/4 cup brown sugar

  • 1 teaspoon peppercorns

  • 2 bay leaves

Seasoning

  • 2 tablespoons dried thyme

  • 2 tablespoons dried oregano

  • 2 tablespoons dried basil

  • 2 tablespoons dried rosemary

  • 4 teaspoons garlic powder

  • 2 teaspoons lemon zest

  • 1/2 teaspoon cayenne pepper

Instructions

  • Pour the water into a large container.

  • Add the salt and sugar and stir until they have both dissolved.

  • Add the peppercorns and bay leaves.

  • Place the chicken legs in the brine mixture.

  • Add more water to cover, if needed.

  • Cover the container with a lid or plastic wrap.

  • Place the container in the refrigerator.

  • Allow the chicken to brine for 4 hours.

  • While the chicken is brining, whisk together the thyme, oregano, basil, rosemary, garlic powder, lemon zest, and cayenne in a small bowl. Set this aside.

  • After 4 hours, remove the chicken legs from the brine and rinse them under cold running water to remove most of the salt.

  • Dry the chicken completely with paper towels and place the legs on a sheet pan.

  • Rub the legs all over with the herb mixture.

  • Set this aside for 30 minutes.

  • Preheat the Traeger pellet grill.

  • Fill the hopper with enough wood pellets to last for 3 hours.

  • Then, turn the smoker on with the top open until you see a flame, approximately 5 minutes.

  • Close the top. Set the temperature for 250˚F.

  • Preheat the smoker for 10 minutes.

  • Place the legs, skin side up, on the grill rack.

  • If there is a probe thermometer attached, insert it into one of the chicken thighs.

  • Close the lid and smoke for approximately 2-1/2 hours or until the meat reaches an internal temperature of 165°F.

  • The skin will have browned.

  • While the chicken is smoking prepare the rest of your meal.

  • Suggestions for beverages and side dishes follow.

  • Remove the cooked chicken to a clean cutting board and loosely cover with foil for approximately 10 minutes before serving.

  • Cut the rested legs to separate the thighs from the drumsticks.

  • Place the leg portions on a platter and serve with the recommended side suggested below.

Nutrition

Serving: 175g | Calories: 244kcal