If you've only smoked chicken drumsticks, it's time to upgrade to the full leg-thigh combo. These smoked chicken legs, made with whole chicken legs or leg quarters, are meatier, more flavorful, and just as easy. Lightly smoky with tender, juicy meat, they're a simple but satisfying way to level up your summer grilling. Finish them with a BBQ glaze or serve as is. And save those leftovers for amazing tacos!
I use my go-to all-purpose dry rub for smoking chicken legs, then finish the legs with a quick glaze of BBQ sauce for great color if desired. This recipe is budget-friendly, foolproof, and perfect for outdoor cooking on a pellet grill or smoker. You'll get rich meat and tender results every time with the slow smoking process. It's our new summer favorite.
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Why You'll Love Smoked Chicken Legs
- Budget-friendly - Whole leg quarters are affordable and satisfying.
- Big flavor, easy method - A simple rub and optional glaze give you smoky, juicy chicken with minimal prep.
- Versatile cooking - Works on a pellet grill, smoker, or a gas grill setup using indirect heat with a smoker box or a smoke tube.
- Great leftovers - Shred extras for tacos, salads, or wraps the next day.
- Better than just drumsticks - More meat, richer flavor, and still just as easy to cook.
Here's a terrific side dish for smoked chicken legs - sweet corn succotash with bacon.
Recipe Ingredients
I use a pellet grill for this recipe (you may know it as a pellet smoker)-it delivers steady, even heat and delicious smoky flavor with minimal effort.
- Chicken - I use whole chicken leg quarters (also known as chicken quarters) for meaty, flavorful results. You can also use just chicken legs or drumsticks if preferred. Dark meat chicken has so much flavor and is perfect for smoking.
- BBQ Rub - I use my homemade BBQ dry rub, a balanced sweet rub with smoky spices and just a touch of brown sugar. It's not overly sweet, so it won't turn your smoked chicken legs into candy, and it adds beautiful flavor.
- Binder - A thin layer of mayo makes a great binder for smoked chicken. It helps the rub stick evenly and holds up well during long, slow smoking. Try it instead of olive oil or vegetable oil.
- BBQ Sauce - Optional for a glaze. Use your favorite bbq sauce or my homemade sauce. For easier glazing, thin with apple juice, pineapple juice, or orange juice, apple cider vinegar, water-or even a little bourbon for extra depth and flavor.
Please see recipe card for measurements, salt, and pepper.
If you love to smoke your foods, try these 3-2-1 baby back ribs, they are fantastic.
Chef's tip on pellets and type of wood: Use your favorite wood pellets for smoking. I like either 100% pecan shell pellets or a pure hardwood blend of hickory, cherry wood, maple, and apple wood-no fillers, just clean wood flavor.
Substitutions and Variations
- Drumsticks instead of whole legs - If leg quarters aren't available, you can use just drumsticks. They cook faster, so keep an eye on the internal temp.
- Different dry rubs - Use your favorite spice rub-sweet, spicy, or smoky blends all work. Use a poultry rub if that's what you have on hand, especially one with herbs like thyme, sage, or rosemary. I haven't tested it with this recipe, as I prefer a bold, smoky spice rub-but it could be a nice variation if you're aiming for a more herb-forward flavor.
- Change the glaze - Swap the barbecue sauce for thinned hoisin sauce.
For another easy smoker recipe, try these smoked chicken breasts.
Chef's Tip: Cook to Temperature, Not Time
For tender, juicy chicken legs, always cook to internal temperature-not just by the clock. Dark meat is best when it reaches 175°F, and up to 180°F is fine too. You can smoke chicken legs at 250°F for about 1½ hours, or at 275°F for around 70 minutes-choose based on your schedule. Both temps produce great results (I've done both). And if you're short on time, it's fine to crank the heat to 375-400°F for the last 10-15 minutes to speed things up. Just know that pellet grills won't give you super crispy skin, even at higher heat-the skin stays tender, but the flavor is fantastic.
How to Smoke Chicken Legs
Remove chicken legs from the refrigerator an hour before smoking to take the chill off.
- Trim extra fat from the chicken legs. Pat them dry if needed.
- Lightly coat the chicken legs with mayonnaise. Season well with dry rub, and salt if your rub does not have salt.
- Place the chicken legs on clean grill grates for about 1 ½ hours or until they reach an internal temperature of 175°F. Cook to temp not time. Use a digital meat thermometer.
- Finished chicken legs. If you'd like, glaze them with thinned BBQ sauce with a basting brush
Chef's Tip: Why Make Your Own Rubs and Sauces?
No fillers, no preservatives, and no excess sugar-just pure, bold flavor you control. Whether you lean smoky, spicy, or herbaceous, customizing your rubs and sauces is one of the simplest ways to elevate your cooking.
Serving Suggestions
Smoked chicken legs pair perfectly with almost any summer side. Whether you're hosting a BBQ or just firing up the smoker for family dinner, here are a few favorite sides to try:
- Homemade Cornbread - Made without flour for bold corn flavor. It's gluten-free and even better with a swipe of homemade maple butter.
- French Potato Salad - A fresh twist on the classic with capers, lemon, and Dijon.
- Baked Beans - A from-scratch recipe that's worth the time-with a shortcut option if you're in a rush.
- Broccoli Salad with Bacon - Crunchy, creamy, salty, sweet. It checks every box.
- Classic Coleslaw - Just three simple ingredients and a light, tangy dressing.
Store leftover chicken legs in an airtight container. Shred or chop the meat, they make the most amazing tacos!
Recipe FAQs
At 250°F - 275°F, smoked chicken legs typically take about 1½ - 2 hours to cook. Always use a meat thermometer and cook to temperature, not just time-dark meat is done at 175°F - 180°F for the best texture and flavor.
Brining is totally optional for chicken legs since they stay moist during low and slow cooking, and they are dark meat. That said, a dry brine (just salt) or overnight seasoning rub can boost flavor and tenderness.
For juicy, tender meat and great smoke flavor, 250°F - 275°F is ideal. You can go a little higher if you need a faster smoke. Cook smoked chicken legs to a minimum of 175°F, not 165° as you would for chicken breasts.
Yes! While it's not required, seasoning chicken legs a few hours ahead-or even overnight-can help the flavors develop and slightly dry the surface of the skin. That drier surface can improve browning and overall flavor. Just place the seasoned chicken on a rack and let it rest uncovered in the fridge. It's a great step to try if you have the time.
More Chicken Recipes
For more inspiration check out the chicken recipes index page. And if you'd like another chicken thighs recipe, try these Italian chicken thighs or teriyaki chicken thighs.
Did You Make This Recipe?
If you make smoked chicken legs, please add your comment. I appreciate your feedback and enjoy hearing from you. Any questions? Let me know! If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Smoked Chicken Legs
Equipment
- Pellet grill or smoker
Ingredients
- 3 ½ pounds whole chicken legs 4 pieces
- 2 tablespoons dry rub
- 1 tablespoon mayonnaise
- sea salt if not in your rub
Instructions
Prep chicken legs
- Lay chicken legs top side down and trim any excess fat. Lightly coat them with your binder. If your dry rub doesn't include salt, season the legs with salt, then apply the rub generously on both sides. Allow the chicken legs to stand for a 45-60 minutes at room temperature.
Prep the smoker
- Fill the pellet hopper and preheat your pellet grill to 275°F. Make sure the grates are clean and lightly oiled or sprayed to prevent sticking.
Smoke the chicken legs
- Place the chicken legs directly on the grates. Smoke until the internal temperature reaches 175°F - 180°F, about 1½ - 2 hours. Measure with a digital thermometer.
When done (optional)
- When you pull the chicken legs from the grill, glaze them with thinned bbq sauce if desired, using a basting brush or pastry brush.Note - you can also glaze them the past few minutes of smoking.
Notes
- 4 ½ tablespoons smoked paprika
- 3 tablespoons granulated garlic powder
- 2 tablespoons brown sugar
- 1 ½ tablespoons cumin
- 1 ½ tablespoons coriander
- 1 tablespoon ancho chile powder
- 1 tablespoon ground black pepper
- 1 teaspoon onion powder
- ¼ - ½ teaspoon chipotle powder or cayenne pepper
Nutrition
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