Smoked Chicken (legs & Thighs) Recipe
Make Smoked Chicken (legs & Thighs) Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Brine
Dry Rub & Finishing
Smoking Fuel & Extras
Method
Chicken & Brine
- 1
Prepare the brine
In a large pot, combine 8 cups cold water, 1 cup kosher salt, 1 cup brown sugar, 1 tablespoon black peppercorns, 6 smashed garlic cloves, and 3 bay leaves. Heat just until salt and sugar dissolve, stirring. Remove from heat and cool to room temperature, then chill in the refrigerator until fully cold (about 1 hour). You can speed cooling with an ice bath.
- 2
Brine the chicken
Place the chicken legs and thighs in a nonreactive container or resealable bag and pour the chilled brine over them, ensuring the pieces are submerged. Brine in the refrigerator for 2 to 4 hours (no more than 6 hours for legs/thighs) to add moisture and seasoning. After brining, remove the chicken and pat dry thoroughly with paper towels. Discard the brine.
Dry Rub & Finishing
- 3
Apply the rub
In a small bowl, whisk together 2 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp kosher salt, 1 tablespoon brown sugar, and 1 tsp cayenne (optional). Lightly coat each chicken piece with 2 tablespoons olive oil, then rub the spice mixture evenly over all surfaces of the chicken, under the skin where possible for more flavor. Let the rubbed chicken rest on a wire rack in the refrigerator uncovered for 30–60 minutes to help form a tacky ‘pellicle’ that improves smoke adhesion. If short on time, proceed immediately.
- 4
Prepare spritz
Pour 1 cup apple juice or cider into a spray bottle or a heatproof cup to use for periodic spritzing during smoking to keep the skin moist and aid in caramelization.
Smoking & Finish
- 5
Preheat and prepare smoker
Preheat your smoker to a stable 225°F (107°C). Add 2 cups of your chosen wood chips/chunks (apple or cherry for fruit, hickory for stronger smoke). If using chips in a gas/charcoal smoker, soak chips 20–30 minutes if desired; chunks do not need soaking. Set the smoker for indirect smoking and ensure a drip pan is placed under the grill grates to catch drips and help regulate temperature.
- 6
Smoke the chicken
Place the chicken pieces skin-side up on the smoker grates with space between for even smoke. Smoke at 225°F (107°C) until the internal temperature in the thickest part of the thigh (avoiding bone) reaches 160°F (71°C). This typically takes 1.5 to 2.25 hours depending on piece size and smoker consistency.
- 7
- 8
Raise temperature and finish
Once pieces reach ~160°F (71°C), increase the smoker temperature to 300–325°F (149–163°C) or transfer chicken to a hot indirect grill. Continue cooking until the internal temperature reaches 175–180°F (79–82°C) in the thickest part of the thigh — this gives tender, well-rendered dark meat. This final stage usually takes 10–25 minutes. If desired, in the last 5 minutes brush a mixture of melted butter (2 tbsp) with a teaspoon of the rub for a glossy finish.
- 9