Smoked chicken legs and thighs are all about flavor and texture. The slow-smoking process infuses the meat with a deep, smoky flavor, while the rub adds layers of sweet and spicy goodness. The olive oil and vinegar keep the chicken moist and tender, ensuring every bite is juicy. Plus, when you crisp the skin at the end, you get that perfect contrast between the crispy exterior and the succulent meat inside. It’s a whole lot of yum in one bite. 🍗🔥
Smoked Chicken Legs
Smoked chicken legs and thighs are a tasty tradition rooted in ancient meat preservation techniques. Especially popular in the Southern U.S., they're slow-cooked at low temperatures, absorbing smoky flavors while staying juicy. A barbecue staple that’s beloved for its rich taste. 🍗🔥
Equipment
- Masterbuilt Gravity 800
Ingredients
- 8-10 chicken legs or thighs
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
For the Rub
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper optional
Instructions
- Chicken Legs: Pat the chicken legs or thighs dry with paper towels.
- Olive Oil & Vinegar Base: Mix the olive oil and apple cider vinegar together. Rub the mixture all over the chicken.
- Apply the Rub: Combine all the rub ingredients in a bowl. Generously coat the chicken with the rub, making sure they’re evenly covered.
- Preheat the Smoker: Set your Masterbuilt Gravity 800 to 225°F.
- Smoking: Place the chicken on the smoker grates. Smoke them for about 3 hours, or until the internal temperature reaches 165°F.
- Crisp the Skin: If you prefer crispy skin, increase the temperature to 400°F for the last 10-15 minutes of cooking.
- Rest the Chicken: Remove the chicken legs from the smoker and let them rest for about 5 minutes.