Prep time
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These grill smoked chicken legs do a better job of crisping the skin than you get cooking them low and slow in the smoker and they still taste as if they were professionally smoked.   No one will know, don’t tell.  Chicken skin is one of the hardest items to smoke with the traditional low and slow method.  Turn up the heat and hit is a little hotter and faster.
Serves: 8-12


  • 8-12 chicken legs, more if you want to share with friends
  • Your favorite rub
  • Your favorite BBQ sauce
  • Yellow Mustard
  • Salt
  • Brown sugar
  1. Chicken brine.  Combine ½ cup of salt and 1/2 cup of brown sugar into ½ gallon of water and stir until the mixture is dissolved.
  2. Place the chicken legs into a large plastic zip top bag and pour the brine mixture over the chicken to cover.
  3. Place the bag of chicken into a mixing bowl and into the fridge for 4 hours, I prefer overnight.
  4. Rinse off the brine and allow the chicken to dry.
  5. Dry the chicken skin by placing it on a paper towel lined sheet pan and into the fridge for a couple of hours. This helps the skin to end up a little more crisp.
  6. Season the outside of the chicken with rub.
  7. Setup the smoker or grill for cooking at about 275°F – 300°F
  8. Place the chicken on the grate and let it cook for about an hour or until it registers 180°F in the thickest part of the chicken. Note: chicken is safe to eat at 165°F however, chicken legs are often more tender if you cook them a little longer than what is required.
  9. Make the mustard sauce by mixing equal parts yellow mustard with your favorite sauce.
  10. Brush on sauce during the last 10 minutes if desired.

Enjoy this really easy, fun and delicious grilled/smoked chicken leg meal.

Please drop me a line on how this turned out for you.  Thanks