Smoked chicken legs deliver an irresistible combination of smoky flavor and tender meat, making them a favorite at backyard barbecues and family gatherings. The fusion of sweet brown sugar, tangy Dijon mustard, and a touch of jalapeño heat creates a delightful marinade that takes these drumsticks to the next level. Once infused with rich hardwood smoke, the chicken becomes a mouthwatering delight. This recipe is not only packed with flavor but also surprisingly easy to prepare, with an overnight marinade that locks in every layer of taste.

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Ingredients Overview

Each ingredient in this recipe plays a vital role in balancing the flavor profile. Dark brown sugar brings a subtle sweetness, which caramelizes beautifully on the grill, adding depth to the smoky notes. Dijon mustard provides a sharp, tangy contrast that pairs exceptionally well with the coriander’s earthy tones. The jalapeño, while mild in heat after seeding, infuses a slight kick, bringing complexity to the marinade.

The key to achieving the perfect smoky flavor lies in the hardwood chips. Whether you opt for hickory, which imparts a bold, almost bacon-like smoke, or applewood, known for its fruitier and lighter profile, the result is undeniably delicious. Soaking the wood chips beforehand is essential—it allows them to smolder slowly, releasing steady smoke instead of burning too quickly.

Step-by-Step Instructions for Perfect Smoked Chicken Legs

The first step to these mouthwatering smoked chicken legs begins with marinating. Combining the dark brown sugar, Dijon mustard, ground coriander, and jalapeño creates a flavorful coating that penetrates the chicken overnight, ensuring every bite is infused with its savory-sweet goodness. Overnight marinating isn’t just about convenience; it’s crucial for maximum flavor absorption, allowing the spices and mustard to work their way into the meat fibers.

Once the marinating is complete, grilling the drumsticks over moderately high heat is the next step. This initial grilling phase serves two purposes: it browns the skin, creating that irresistible crispy texture, and it locks in the juices, preventing the chicken from drying out during the smoking process. The key here is to turn the drumsticks frequently, ensuring they are evenly browned.

Now comes the smoking phase. Wrapping the soaked wood chips in foil and placing them over indirect heat allows the chips to smolder slowly, bathing the chicken in aromatic smoke. By cooking the drumsticks over the cooler side of the grill, the chicken finishes cooking evenly, while the smoke deeply permeates the meat. After about 30 minutes of gentle smoking, the drumsticks will be perfectly cooked, with an internal temperature of 165°F and a tantalizing, smoky aroma that’s impossible to resist.

Recipe Tips & Frequently Asked Questions

For an intense smoky flavor, hickory wood chips are ideal. If you prefer a milder, sweeter smoke, applewood or cherry wood are excellent choices.

To achieve perfectly cooked chicken, use an instant-read thermometer. Insert it into the thickest part of the drumstick, avoiding the bone, and ensure the temperature reads 165°F.

If you want more heat, leave the jalapeño seeds in the marinade or substitute with a spicier chili pepper, like serrano or habanero.

Can I use other cuts of chicken for this recipe?
Yes, this method works well with thighs and wings. Just adjust the cooking time accordingly.

What if I don’t have a grill? Can I make this in an oven?
Absolutely! Use the oven at 300°F, and place soaked wood chips in an oven-safe dish to mimic the smoke flavor.

How do I store and reheat leftover smoked chicken?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F to maintain moisture and flavor.

What to Serve with Smoked Chicken Legs

To complement the deep smoky flavor of these chicken legs, consider pairing them with classic barbecue sides. Coleslaw offers a refreshing, crunchy contrast that cuts through the richness of the meat, while grilled vegetables add a smoky flavor of their own that harmonizes with the chicken. Cornbread or buttery dinner rolls are perfect for soaking up the juices, and a fresh green salad adds a light, crisp element to balance the meal.

For a more flavorful pairing, serve the chicken with tangy barbecue sauce or a zesty lemon vinaigrette. Refreshing drinks like iced tea, lemonade, or even a light beer are great accompaniments to round out the experience.

How to Adjust the Recipe for Larger or Smaller Crowds

This recipe can easily be scaled to accommodate larger gatherings or more intimate meals. If you’re cooking for a crowd, simply increase the number of drumsticks and double the marinade ingredients. Remember, the key to successful scaling is ensuring every drumstick is thoroughly coated and has time to marinate.

For smaller gatherings, the recipe can be halved without compromising flavor. When adjusting for different chicken cuts or sizes, keep in mind that smaller cuts, like wings, will cook faster, while larger cuts, like thighs, may need a little more time on the grill. Always monitor internal temperatures to ensure perfectly cooked meat.

When it comes to serving smoked chicken legs, presentation is everything. Arrange the drumsticks on a rustic wooden board or large platter, garnished with fresh herbs like parsley or cilantro to add a pop of color. For an extra touch, offer a selection of dipping sauces—like honey mustard or a smoky chipotle dip—so guests can mix and match flavors.

These smoked chicken legs are the perfect centerpiece for any backyard barbecue or casual dinner. With their irresistible smoky aroma and perfectly balanced flavors, they’re sure to impress guests and leave everyone craving more.

Ingredients

Twelve 4-ounce chicken drumsticks
3/4 cup dark brown sugar
1/4 cup plus 2 tablespoons Dijon mustard
1 1/2 tablespoons ground coriander
1 jalapeño, seeded and finely chopped
Kosher salt
Freshly ground black pepper
2 cups hardwood chips (such as hickory or applewood), soaked in water for an hour and drained

Instructions

In a medium bowl, combine the dark brown sugar, Dijon mustard, ground coriander, and minced jalapeño. Add a generous pinch of kosher salt and freshly ground black pepper, stirring until everything is well blended. Pour this mixture into a large resealable plastic bag. Add the chicken drumsticks and turn them over several times to make sure they are fully coated. Seal the bag, squeezing out any air, and place it in the fridge to marinate overnight.

Prepare your grill and oil the grates to prevent sticking. Take the chicken out of the marinade, allowing any excess to drip off. Season the drumsticks once again with a light sprinkle of salt and pepper. Grill them over moderately high heat, turning frequently to achieve a golden-brown exterior, which should take around 10 to 12 minutes. Once browned, transfer the drumsticks to a plate.

For smoking, wrap the soaked wood chips in a foil packet, making sure to poke holes in the top to allow smoke to escape. Remove the grill grate, turn off the heat on one side of the grill, or rake the hot coals to one side if using a charcoal grill. Place the foil packet directly on the coals or flames, then replace the grate. When the wood chips start to emit smoke, place the chicken back on the grill over the cooler, indirect heat. Cover the grill and let the chicken smoke for about 30 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.

Once done, transfer the smoked chicken legs to a serving platter and enjoy.