Smoked Chicken Leg Recipe

The Original Cold Smoked Salt and Pepper Co.

 Everyone knows that there are endless ways to cook chicken and you will find endless recipes everywhere you look. But sometimes, you just need something quick, easy and tasty. We’ve come up with a recipe that is simple and packed full of flavor. And the best part is, you get to cook it on your pellet smoker!

 The secret to the exquisiteness of this recipe is that you’ll be using The Original Cold Smoked Mesquite Smoked Sea Salt, Mesquite Smoked Paprika, and Mesquite Smoked Peppercorn. The bold, earthly tones of mesquite really bring out the flavor in this recipe. 

Here are the ingredients needed:

1 - Olive Oil

2 - 8 Chicken Drumsticks

3 - 2 tsp Mesquite Smoked Sea Salt

4 - 2 tsp Oregano

5 - 2 tsp Mesquite Smoked Paprika

6 - 2 tsp Mesquite Smoked Peppercorn

7 - 2 tsp Garlic Powder

The first step is to take the skin off of the drumsticks. Place the skinned drumsticks in a large bowl. Drizzle olive oil over them and toss until completely coated. 

In a small bowl, mix all seasonings. Stir until evenly mixed. Then sprinkle the seasoning over the drumsticks. Toss the drumsticks until they are thoroughly coated. You should have a bit of seasoning left over. Save that to season during the cooking process. 

Next, set your smoker to 350 degrees and place the drumsticks on the grates and allow to cook for one hour. Rotate the chicken drumsticks every fifteen minutes and add a little more seasoning as you do so. At the one hour mark, check the internal temp of the chicken. It should be 165 degrees or above. If you desire a more charred outer layer, leave them on the smoker for another fifteen minutes or to your desired liking.