Smoked Bone-in Chicken Legs/Thighs
Bone-in chicken seasoned under and over the skin, then smoked and brushed with a hot honey-butter glaze. Includes barbecue and wing-sauce variations.
Ingredients
- Bone-in chicken legs or thighs
- Seasoning of your choice
Honey-butter glaze
- 2 sticks butter
- Honey, an equal amount to the butter (adjust to preference)
- Glaze seasoning of your choice
Instructions
- Season chicken the night before or at least 1-2 hours before smoking. Season both under the skin and over the skin.
- Set smoker to 250°F.
- After about 30 minutes in the smoker, prep the honey glaze. Take 2 sticks of butter and an equal amount of honey (adjust for preference) and your desired glaze seasoning and put it into a smoker-safe pan and put it inside the smoker with the chicken. It will absorb some smoke but also heat up to be greater than 200°F. This hot glaze will help crisp up the skin.
- Smoke for about 1 hour
- After 1 hour, rearrange the chicken so the chicken on the hot side gets moved to the cooler side and the cooler side chicken moves to the hot side. This helps them all finish more evenly. Adjust if you have a larger chicken that needs more heat/longer cooking so it can remain in the hotter area.
- Glaze the chicken with the hot honey every 20-30 minutes or to preference.
- When chicken hits ~185°F, take it off and put it in the oven/warmer until ready to serve.
Variations
- Note: Instead of a honey glaze, you can change to a favorite BBQ or other style. Or even toss them in wing sauces after.