Smoked chicken legs and thighs recipe that guarantees juicy, tender meat with bold, smoky flavor, this is the one you’ve been searching for. Smoking chicken not only enhances its natural richness, but also keeps it moist and perfectly cooked. Whether you’re prepping for a backyard BBQ or a flavorful weeknight dinner, this foolproof method delivers delicious results every time.
In this guide, you’ll learn step-by-step how to smoke chicken thighs and legs to perfection. We’ll cover the best wood pellets, seasonings, and pro tips to help you achieve crispy skin, deep smoky flavor, and restaurant-quality tenderness. Get ready to fire up your pellet grill and create the best smoked chicken legs and thighs you’ve ever had!
Why This Smoked Chicken Legs and Thighs Recipe is a Must-Try
There’s nothing quite like pellet grill smoked chicken thighs, tender, juicy, and packed with rich, smoky flavor. If you love BBQ, smoking chicken is one of the best ways to get delicious, fall-apart meat with minimal effort. Here’s why it’s a must-try:
- Keeps the meat tender and juicy – Slow smoking locks in moisture, preventing the chicken from drying out. The result? Juicy smoked chicken legs with a deep, smoky aroma.
- Absorbs wood-fired flavor – Unlike grilling, smoking allows the chicken to soak up flavors from hickory, applewood, or cherry pellets, enhancing the taste without overpowering it.
- Budget-friendly choice – Chicken legs and thighs are cheaper than chicken breasts yet just as flavorful, if not more! Perfect for feeding a crowd without breaking the bank.
- Versatile & pairs well with everything – Smoked chicken works beautifully with BBQ rubs, marinades, honey glazes, or spicy sauces. Whether you like it sweet, smoky, or spicy, you can easily customize the flavor.
Ready to get started? Let’s choose the best chicken for smoking!
Recipe for Smoked Chicken Legs & Thighs
15 plus 30-60 resting
The secret to mouthwatering smoked chicken starts with quality ingredients. A good smoked chicken seasoning blend enhances the flavor, while the right wood pellets add a rich, smoky aroma. Whether you love a simple dry rub or prefer to use a homemade brine, this recipe ensures juicy, flavorful results every single time.
Ingredients
Choosing the Right Chicken
For this recipe, you’ll need:
- 4 lbs chicken thighs and legs (bone-in or boneless)
Dark meat is perfect for smoking! Why? It stays tender and juicy even when cooked low and slow. Bone-in pieces pack extra flavor, but if you prefer boneless chicken thighs or legs, they work just as well!
Pro Tip: If you’re using frozen chicken, let it fully thaw in the fridge overnight for the best texture.
Flavor-Packed Dry Rub
A well-seasoned rub is the key to smoky, delicious chicken. This blend brings out the meat’s natural flavor while forming a beautiful crust.
Here’s what you’ll need:
- 2 tbsp smoked paprika (adds color & mild smokiness)
- 1 tbsp garlic powder (boosts depth of flavor)
- 1 tbsp onion powder (enhances natural umami)
- 2 tsp coarse salt (locks in moisture)
- 1 tsp black pepper (adds just the right amount of heat)
- 1 tsp cayenne (optional) (for those who love a spicy kick!)
Pro Tip: For maximum flavor, rub the seasoning in at least 30 minutes before smoking. If you have time, let it sit overnight in the fridge for even deeper flavor.
Optional Brine for Extra Juiciness
Want super tender, melt-in-your-mouth chicken? A quick brine helps lock in moisture, making every bite extra juicy.
Here’s a simple brine mix:
- 1/4 cup apple cider vinegar (adds a mild tang)
- 1/4 cup olive oil (helps seasonings stick better)
- 1 tbsp Worcestershire sauce (deepens the umami flavor)
- 2 tbsp honey (balances the smoky taste with a hint of sweetness)
How to Brine Chicken:
- Mix all the ingredients in a bowl.
- Submerge the chicken and let it brine for 2-4 hours in the fridge.
- Remove the chicken, pat it dry, and then apply the dry rub.
Pro Tip: Don’t skip the drying step! Drier skin = crispier skin once smoked.
Choosing the Best Wood Pellets
The wood pellets you use will shape the final flavor of your smoked chicken. Different woods bring out different notes, some are mild and sweet, while others add bold smokiness.
Here are the best choices:
- Applewood – Mild and slightly sweet, perfect for a smooth, smoky touch.
- Cherry – A little richer, with a hint of fruitiness. Great for a balanced smoke.
- Hickory – Strong and bold, giving your chicken that classic BBQ flavor.
Pro Tip: Mix cherry and hickory for the perfect blend of sweetness and deep smokiness.
Now that your chicken is prepped and ready, it’s time to fire up the grill and start smoking! Let’s go!
Step-by-Step Guide: Smoked Chicken Legs and Thighs Recipe
Now that your ingredients are ready, it’s time to smoke the perfect chicken! Follow these simple steps to get juicy, flavorful meat with crispy skin every time.
Step 1: Prep the Chicken
Great smoked chicken starts with proper preparation. A little time spent here makes a huge difference in flavor and texture.
- Pat the chicken dry using paper towels. This removes excess moisture and helps the seasoning stick.
- Coat the chicken evenly with the dry rub, making sure to cover all sides.
- Let it sit for at least 30-60 minutes to allow the flavors to absorb. For even better results, refrigerate it overnight for a dry brine—this helps lock in moisture and intensify the taste.
Pro Tip: If using a brine, make sure to pat the chicken completely dry before applying the rub. This helps achieve that crispy skin later on.
Step 2: Preheat the Pellet Grill
Getting the right temperature and smoke level is key to perfectly cooked chicken.
- Set your pellet grill to 225°F (107°C) for low and slow smoking.
- Fill the hopper with your chosen wood pellets (Applewood, Hickory, or Cherry). Each wood brings out different flavors, mild and sweet or bold and smoky.
- Place the chicken skin-side up directly on the grill grates for even heat distribution.
Pro Tip: If you want a stronger smoky flavor, place a small water pan in the grill to help circulate smoke evenly.
Step 3: Smoke the Chicken Low & Slow
Now comes the magic! Let the smoke do its work while you sit back and relax.
- Smoke the chicken until it reaches an internal temperature of 160°F (71°C).
- Bone-in thighs and legs take about 1.5 to 2 hours to cook at 225°F (107°C).
- Use a meat thermometer to check doneness, never rely on time alone!
Pro Tip: If smoking boneless chicken thighs, they will cook faster (about 1 hour). Always check the temperature early to avoid overcooking.
Step 4: Crispy Skin Finishing Touch (Optional but Recommended!)
Love crispy, golden skin on your smoked chicken? A quick high-heat sear will do the trick!
- Increase the grill temperature to 400°F (204°C) for the last 10-15 minutes.
- Flip the chicken skin-side down directly on the grill grates for extra crispiness.
- Brush with BBQ sauce or honey glaze to add caramelization and enhance flavor.
Pro Tip: If you want extra-crispy skin, leave the chicken uncovered in the fridge for 1-2 hours before smoking. This helps remove excess moisture.
Step 5: Rest & Serve
You’re almost there! Before slicing in, give your chicken time to rest, it makes all the difference.
- Remove the chicken from the grill and let it rest for 5-10 minutes. This helps the juices redistribute, keeping every bite tender and juicy.
- Serve with your favorite dipping sauces, BBQ sauce, ranch dressing, or honey mustard all work beautifully.
- Pair with classic BBQ sides like grilled corn, smoked mac & cheese, or coleslaw for the ultimate meal.
Pro Tip: If serving later, loosely tent the chicken with foil to keep it warm without trapping steam, which can soften the crispy skin.
And that’s it! You’ve just made the perfect smoked chicken legs and thighs. Juicy, smoky, and full of flavor, ready to impress your family and friends!
Next up: Let’s talk about the ideal internal temperatures for perfectly cooked chicken!
Smoked Chicken Legs and Thighs Recipe: Best Internal Temperatures
Cooking chicken to the right internal temperature is essential for juicy, flavorful, and perfectly smoked meat. Unlike chicken breasts, dark meat benefits from a higher cooking temperature, this makes it tender and fall-apart delicious!
Here’s a quick temperature guide to ensure your smoked chicken is cooked safely and perfectly every time:
Smoked Chicken Temperature Guide
Pro Tip: Dark meat is best cooked to 175-180°F (79-82°C) for maximum tenderness. Unlike chicken breasts, thighs and legs become juicier as they cook past 165°F (74°C) without drying out!
How to Check Chicken Doneness
- Always use a digital meat thermometer for accuracy.
- Insert the probe into the thickest part of the meat, avoiding the bone.
- Once the chicken reaches the recommended temp, remove it from the grill and let it rest for 5-10 minutes before serving.
With these temperature tips, you’ll never have to worry about undercooked or dry chicken again!
👉 Next up: Let’s go over some common mistakes to avoid when smoking chicken!
For more details on safe poultry temperatures, check out USDA’s Safe Minimum Internal Temperature Chart.
Avoid These Mistakes for Perfect Smoked Chicken Legs and Thighs
Even the best smoked chicken recipes can go wrong if you miss a few key steps. Avoid these common mistakes, and you’ll get juicy, flavorful chicken with the perfect smoky finish every time!
Skipping the Meat Thermometer
Why it’s a mistake: Guessing the doneness of smoked chicken can lead to overcooked, dry meat or, worse, undercooked chicken.
Fix it:
- Always use a digital meat thermometer to check the internal temp.
- Cook thighs and legs to 175-180°F (79-82°C) for maximum tenderness.
Not Patting the Chicken Dry Before Smoking
Why it’s a mistake: Extra moisture on the skin prevents it from crisping up, leaving you with rubbery, soggy chicken instead of crispy, golden skin.
Fix it:
- Pat the chicken dry with paper towels before seasoning.
- If time allows, leave the chicken uncovered in the fridge for 1-2 hours before smoking. This helps the skin dry out, resulting in better texture.
Smoking at Too High of a Temperature
Why it’s a mistake: If the heat is too high, the chicken cooks too fast, preventing it from absorbing enough smoke flavor. It also risks drying out the meat.
Fix it:
- Keep the smoker at 225°F (107°C) for a slow, even cook.
- If you’re short on time, you can raise the heat slightly, but don’t go over 250°F (121°C) to ensure proper smoke absorption.
Skipping the Rest Period
Why it’s a mistake: Cutting into smoked chicken too soon lets all the flavorful juices spill out, leaving you with dry, less flavorful meat.
Fix it:
- Let the chicken rest for 5-10 minutes after smoking.
- This redistributes the juices, keeping the meat moist and tender.
Small tweaks can make a huge difference in your final results. By avoiding these mistakes, you’ll get smoked chicken that’s juicy, smoky, and packed with flavor, every time!
Now, let’s answer some of the most frequently asked questions about smoking chicken!
Final Thoughts
Smoking chicken thighs and legs is one of the easiest and most flavorful ways to enjoy perfectly cooked, smoky, and juicy chicken. With the right wood pellets, seasoning blend, and smoking technique, you can achieve crispy skin, tender meat, and an irresistible smoky aroma, all from your pellet grill!
Now that you’ve mastered this smoked chicken legs and thighs recipe, why stop here? There’s a whole world of pellet grill recipes waiting for you! Whether you’re smoking meats, grilling veggies, or perfecting your BBQ techniques, your smoker has endless possibilities.
Want more amazing wood-fired recipes? Check these out:
- Pellet Grill Recipes – The Ultimate Guide – Master wood-fired cooking with step-by-step recipes!
- Smoky Grilled Vegetables – A flavorful, healthy side that pairs perfectly with smoked meats.
- Reverse-Seared Steak on a Pellet Grill – Get steakhouse-quality results right from your backyard!
Looking for even more recipes, pro tips, and grilling hacks? Visit our complete smoked recipes collection and take your BBQ skills to the next level!
Have questions? Tried this recipe? Drop a comment below and share your experience! We’d love to hear from you.
FAQs About Smoking Chicken Legs & Thighs
Have questions about how to smoke chicken properly? Here are some of the most common questions answered to help you get juicy, flavorful, and smoky chicken every time!
How long does it take to smoke chicken thighs and legs?
About 1.5 to 2 hours at 225°F (107°C) for bone-in pieces. Boneless thighs cook a little faster, usually around 1 hour. Always use a meat thermometer to check for doneness (175-180°F for bone-in, 170°F for boneless).
Should I use a dry rub or marinade?
Both work! A dry rub creates a flavorful crust, while a marinade or brine adds moisture and tenderizes the meat. If you have time, try brining for 2-4 hours before applying the dry rub for the best of both worlds!
How do I keep smoked chicken juicy?
- Use a lower smoking temperature (225°F) to allow slow moisture retention.
- Don’t overcook—dark meat stays juicy at 175-180°F.
- Let it rest for 5-10 minutes before serving so the juices redistribute.
✅ Bonus Tip: Dry-brining overnight in the fridge helps lock in moisture!
What’s the best wood for smoking chicken?
- Applewood – Light, slightly sweet smoke for a mild flavor.
- Cherry – A balanced smoke with a touch of fruitiness.
- Hickory – Stronger, classic BBQ flavor for bolder taste.
✅ Pro Tip: Mix cherry and hickory for the perfect sweet & smoky balance!
How long to reheat smoked chicken?
- In the oven: 250°F (120°C) for 15-20 minutes, covered with foil to prevent drying.
- On the grill: 300°F (150°C) for 5-7 minutes per side, brushing with BBQ sauce or butter.
- In the microwave: Use 50% power in 30-second intervals to prevent overcooking.
✅ Pro Tip: Add a splash of broth or melted butter before reheating to keep the chicken moist!
Still have questions? Drop them in the comments, and let’s talk BBQ!
Smoked Chicken Legs and Thighs Recipe You Must Try
Smoky, juicy, and perfectly seasoned smoked chicken legs and thighs. This easy pellet grill recipe delivers crispy skin, tender meat, and deep BBQ flavor every time.
- Total Time: 2.5 hours
- Yield: 6 servings 1x
Ingredients
4 lbs chicken legs and thighs (bone-in or boneless)
Dry Rub
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp coarse salt
1 tsp black pepper
1 tsp cayenne pepper (optional)
Optional Brine
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tbsp Worcestershire sauce
2 tbsp honey
Instructions
Pat chicken dry and apply the dry rub evenly on all sides. Let it rest for 30-60 minutes (or overnight for more flavor).
Preheat pellet grill to 225°F (107°C). Add wood pellets (Applewood, Cherry, or Hickory).
Place chicken skin-side up on grates and smoke until internal temperature reaches 160°F (about 1.5 to 2 hours for bone-in).
Optional: Increase heat to 400°F for 10-15 minutes and sear skin-side down for crispiness. Brush with BBQ sauce if desired.
Remove from grill and rest 5-10 minutes before serving. Serve with BBQ sides or dipping sauce.
Notes
Use a meat thermometer for perfect doneness (175–180°F ideal). Brining adds extra moisture. Store leftovers covered and reheat with foil to retain juiciness.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 leg/thigh
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
No comment yet, add your voice below!