The perfect seasoning blend for grilling chicken legs, smoked low and slow to help the chicken absorb the smokiest flavor. Glazed with an orange BBQ sauce for a sweet and savory finish.

Perfectly smoked bbq chicken legs on pan

Why You’ll Love These Smoked Chicken Legs

– Fall-off-the-bone tender
– Sweet and smoky flavor with a citrus twist
– Budget-friendly and great for feeding a crowd
– Perfect for summer BBQs, weeknight dinners, or tailgates

Ingredients: Chicken legs, olive oil, brown sugar, bbq sauce, orange juice, seasonings

Ingredients You’ll Need

For the Dry Rub:

– 2 tablespoons brown sugar  
– 2 teaspoons kosher salt   
– 1 teaspoon coarse black pepper  
– 1 teaspoon smoked paprika  
– 1 teaspoon onion powder  
– 1 teaspoon garlic powder  
– ½ teaspoon dried mustard powder  

For the Chicken:

– 2 tablespoons olive oil  
– 3 pounds chicken legs (about 9–10 pieces)  

For the Orange BBQ Glaze:

– ¾ cup BBQ sauce (I love using Heath Riles bbq sauce, but any store brand works too)
– 2 tablespoons orange juice  

How to Make Smoked Chicken Legs

1. Preheat the Smoker 
Preheat your grill or smoker to 275°F. Let it heat for at least 20 minutes.

2. Season the Chicken  
In a small bowl, mix together the dry rub ingredients.  
Drizzle chicken legs with olive oil in a large bowl.  
Sprinkle the seasoning evenly and toss to coat. Let rest while the smoker heats up.

combining seasoning ingredients in bowl
seasoning chicken legs in bowl

3. Smoke the Chicken 
Place chicken legs on the smoker grate.
Smoke for about 1 hour, or until the internal temperature reaches 165°F.

chicken legs on smoker

4. Add the Glaze  
Mix BBQ sauce and orange juice until smooth.  
Brush over the chicken and continue to smoke until the internal temperature hits 175°F.

bbq sauce mix
Glazing chicken legs with bbq sauce

5. Rest and Serve 
Remove the chicken from the smoker and let rest for 5–10 minutes.  
Serve with extra BBQ sauce for dipping, if desired.

smoked chicken legs resting next to coleslaw and baked beans

Tips for Perfectly Smoked Chicken Legs

– Cook to 175°F: Higher than the usual 165°F for chicken, but it gives you that fall-apart texture.

– Use a meat thermometer: A wireless probe makes it foolproof.

– Let the rub sit: Give the spices time to penetrate while the smoker heats up.

– Monitor your smoker temp: Wind, sunlight, and outside temps can affect cooking time.

What Wood Pellets Should You Use?

Any pellet type works well with chicken!  
but if you want to get creative: Applewood for mild sweetness, Cherry for a touch of fruitiness, Hickory for a stronger, traditional smoke flavor.

How to Store & Reheat Leftovers

Store: Refrigerate in an airtight container for up to 3–4 days.
Reheat: Use an air fryer at 330°F for 5–6 minutes for crispy skin. Microwave if you’re short on time, but the skin won’t stay crisp.

smoked chicken legs on plate with coleslaw corn and bbq sauce

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Perfectly smoked bbq chicken legs on pan

Smoked Chicken Legs

Servings: 4 people
Prep Time: 20 minutes
Cook Time: 1 hour
Perfectly tender fall off the bone smoked chicken legs
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Ingredients

Chicken Legs

  • 3 Pounds Chicken Legs

Seasoning

  • 2 Tbsp Brown Sugar
  • 2 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp dried mustard powder
  • 2 Tbsp Olive oil

Sauce

Instructions 

  • Preheat your smoker to 275 F
  • In a small bowl combine seasonings and mix
  • Place chicken in a large bowl and drizzle with olive oil and sprinkle the seasoning on top. Toss to combine evenly
  • Place the chicken on the smoker until the internal temp reaches 165 F. Roughly 1 hour
  • Whisk together bbq sauce and orange juice and brush on all sides of the chicken
  • Continue smoking until internal temp reaches 175 F
  • Remove from the smoker and rest for 5-10 minutes

Notes

175 F is the perfect temperature for the meat to fall off the bone of a chicken leg, resulting in easier eating. It’s a higher temperature for chicken to be cooked to but it’s perfect for smoked chicken legs. Chicken legs have more fat which will also help the chicken stay moist and yummy to a higher temperature.
Your smoking time will vary depending on your smoker and how hot it is where your smoker is. If it’s in direct sunlight on a hot day your chicken will cook much faster than if the smoker is in the shade on a cold day. For this reason, I recommend using a wireless thermometer poked into the thickest part of a leg to keep track of the temperature. (I use the Meater thermometer)
There isn’t a wrong or bad pellet type to use for this recipe. I’ve tried several and chicken tastes good with anything. 
Every smoker has different temperature levels. If yours doesn’t have 275 you can smoke at 250 instead. 
Save extra chicken in the fridge in an airtight container. 
For best reheating results, use an airfryer at about 330 F for 5-6 minutes. 

Nutrition

Calories: 2415kcal, Carbohydrates: 122g, Protein: 130g, Fat: 154g, Saturated Fat: 38g, Polyunsaturated Fat: 29g, Monounsaturated Fat: 72g, Trans Fat: 0.5g, Cholesterol: 721mg, Sodium: 7525mg, Potassium: 2308mg, Fiber: 4g, Sugar: 98g, Vitamin A: 2258IU, Vitamin C: 20mg, Calcium: 194mg, Iron: 8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas
Can I use other cuts of chicken?

Chicken breast and thighs are great for smoking too

What if I don’t have a smoker?

You can use a gas grill with indirect heat (this means using the burners on the left side and placing the meat on the right side so its not directly above the heat) and a smoker box or foil pouch of wood chips.

Can I make this ahead of time?

Yes! Smoke the chicken, refrigerate, and then reheat/glaze just before serving.

More Recipes You’ll Love

– Pulled Pork  
– Sweet and Spicy BBQ Sauce 
– Pork Spare Ribs  
– Potato Salad