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