Smoked Chicken Legs and Thighs
Chicken legs and thighs coated in an olive-oil barbecue-rub paste and smoked until tender.
Servings 6 servings
Ingredients
Chicken
- 6 chicken drumsticks
- 6 chicken thighs
- 1 cup Jeff's original rub
- 1 cup extra virgin olive oil
Instructions
- Place the chicken pieces in a large food-safe bag. Add olive oil and rub, close and roll or massage the bag until all pieces are well coated.
- Prepare the smoker for 220°F. If using the Bradley, the source applies about 2 hours of Special Blend smoke.
- Arrange the chicken on smoker-safe racks or directly on the grate. Keep chicken below any other foods to prevent drips onto them.
- Smoke about 4 hours 10 minutes, until the thickest part of each piece reaches 165°F.
- If desired, briefly finish the nearly done chicken over a hot grill or under the broiler to improve the skin, watching closely to avoid burning the rub. Serve hot.
Notes
Estimated yield: 6 servings, allowing one drumstick and one thigh per person. The source's optional boudin and other sausages are separate foods and are not included in this card. Chicken quarters may be prepared the same way, using temperature to determine doneness.