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Smoked Chicken Legs PDF Print E-mail
Written by Will   

Chicken is not what you typically think of when smoking meat as the white meat often ends up dry and the skin doesn't get the same texture you get from grilling. There is a simple solution to both of those problems. Leave out the white meat and grill the chicken briefly before starting the smoking process. The result is some of the best chicken you'll ever take off of the grill.

Chicken Thighs Chicken Legs or Thighs
Dry Rub Dry Rub
Water 4 Quarts Water
1 Cup Salt
Sugar 1 Cup Sugar
Smoked Chicken Legs Smoked Chicken

Mix the salt and sugar with the water in a large stock pot and add the chicken. Cover and refrigerate for forty five minutes.

Soak woodchips in water. Start a grill with the coals on one side.

Pat dry the chicken. Season the chicken with your dry rub. Place on the hot side of the grill skin down. Grill until the skin has crisped up, about 3 minutes. Move over to the cool part of the grill and flip skin side up. Add the woodchips to the coals and cover. Smoke for twenty minutes before adding a second batch of woodchips. Cover again. Cook for another twenty to twenty five minutes. Remove from heat and let rest for five minutes before serving.

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes