Smoked Chicken Legs
This post may contain affiliate links. For more information, please see our disclosure policy.
Smoked Chicken Legs are easy to make and when you cook them low and slow – you’ll get that perfect smoky flavor! These Smoked Drumsticks are coated in a homemade dry rub with simple spices you already have on hand.
What You Will ❤️ About Smoked Chicken Legs
- Easy! Pop these on for two hours and serve with vegetables and a baked potato!
- Quick Prep! Coat with a quick dry rub and put them on the Traeger! You’ll be smoking with only five minutes of prep time.
- Smoky Perfection! I love how much flavor the smoker pellets add to chicken – along with the drool-causing aroma!
Ingredients for Smoked Chicken Legs
You can use a store-bought rub but I put together a simple dry rub for these chicken legs. Here’s what you’ll need:
- Chicken Drumsticks – 3 pounds of chicken legs will give you approx 10 legs
- Dry Rub:
- Smoked paprika
- Brown sugar
- Salt
- Black pepper
- Garlic Powder
- Onion Powder
- Chili powder – want it spicier? double down and add cayenne pepper too
Recipe Variations
- Store Bought Rub – there are so many store-bought rubs that are delicious! Here are some of my favorites: Historic BBQ, Sure Shot Sid’s, Meat Church
- Marinade – with a marinade you can make your own – or use a store bought. I love these store-bought marinades: Chipotle, Mojo Criollo (citrus), Zesty Herb
- Rub + Sauce – using a dry rub and then finishing off for the last few minutes with a BBQ sauce can make the best of both! My favorite barbecue sauce is always Williamson Bros. Trust me – go ahead and get 2 jars!
How to make Smoked Chicken Drumsticks
My smoker is a Traeger Pellet Grill which makes everything so easy! Set it and forget it!
- Preheat smoker to 225ºF.
- Mix together paprika, brown sugar, salt, pepper, garlic powder, onion powder and chili powder.
- In a large bowl, add chicken legs. Drizzle the chicken legs on all sides with olive oil. Pour in the dry rub and coat legs on all sides. Shake off excess rub and place legs on a baking sheet to make for easy transport.
- Place the chicken legs on the grill grates of your smoker, close the lid, and smoke for 2 1/2 hours or until the internal temperature of the legs reaches 175ºF.
- A meat thermometer is essential! Here is my favorite instant-read thermometer or my favorite wireless one.
- Optional: At 165º brush the chicken legs with your favorite BBQ sauce
- If you want to get a crispy chicken skin, turn the temp up on the Traeger to high heat (400º) for the last 15 minutes of cook time.
- Remove the legs from the smoker racks. Let them rest for a few minutes and enjoy!
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for chicken – the best are Pecan, Apple and Cherry. If you want something a little stronger – Hickory is always great!
Smoker Tubes – It’s a metal tube with holes – fill that tube with Traeger pellets and then light it with a butane lighter. Once the pellets catch fire – let them get started – then blow the flames out. Set them in the grill and shut the lid. The smoke flavor is all those tubes will leave behind!
Yes – you can place a packet of wood chips in aluminum foil next to the charcoal. You will need to change out the wood chips every 30-60 minutes to keep the smoke coming.
If you’re using bone-in chicken thighs – it should be about the same cook time. Wings will take about 90 minutes.
Store leftovers in an airtight container (I like these glass storage ones) in the fridge for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes.
20 Must-Have Traeger Accessories
I absolutely love my Traeger Pellet Grill and you can pretty much use it right out of the box! But over the years I’ve definitely found that there are some Traeger smoker accessories that make everything a lot easier!
What side dishes to serve with Smoked Chicken Legs
- Traeger Smoked Asparagus
- Smoked Baked Beans
- Baked Potatoes on Traeger
- Creamy Smoked Mac & Cheese
- Grilled Corn on the Cob
More Smoked Chicken Recipes
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Smoked Chicken Legs
Ingredients
- 3 lb chicken drumsticks
Dry Rub
- 3 tbsp smoked paprika
- 3 tbsp brown sugar
- 2 tbsp salt
- 3 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
Instructions
- Preheat smoker to 225ºF.
- Mix together paprika, brown sugar, salt, pepper, garlic powder, onion powder and chili powder.3 tbsp smoked paprika, 3 tbsp brown sugar, 2 tbsp salt, 3 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp chili powder
- In a large bowl, add chicken legs. Drizzle the chicken legs on all sides with olive oil. Pour in the dry rub and coat legs on all sides. Shake off excess rub and place legs on a baking sheet to make for easy transport.3 lb chicken drumsticks
- Place the chicken legs on the grill grates of your smoker, close the lid, and smoke for 2 1/2 hours or until the internal temperature of the legs reaches 175ºF. A meat thermometer is essential! Here is my favorite instant-read thermometer or my favorite wireless one.Optional: At 165º brush the chicken legs with your favorite BBQ sauce
- If you want to get a crispy chicken skin, turn the temp up on the Traeger to high heat (400º) for the last 15 minutes of cook time.
- Remove the legs from the smoker racks. Let them rest for a few minutes and enjoy!
