Dairy-Free Smoked Chicken Leg
Experience the tantalizing, smoky flavor of Dairy-Free Smoked Chicken Legs—perfect for barbecue enthusiasts and dairy-free diners alike. This recipe combines tender, juicy chicken legs rubbed with a bold blend of smoked paprika, garlic powder, ground cumin, and brown sugar for a sweet and savory kick. Applewood or hickory wood chips infuse the chicken with a rich, smoky aroma, while brushing the legs with apple cider vinegar halfway through cooking ensures moist, irresistible results. With just 15 minutes of prep and slow-smoking at 250°F, this two-hour masterpiece is a show-stopping addition to your next cookout or family dinner. Pair with fresh salads or grilled vegetables for a complete, mouthwatering meal. Optimize your summer grilling repertoire with this flavorful, dairy-free delight!
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 2 cups wood chips (hickory or applewood)
Instructions
Preheat your smoker to 250°F (120°C). If using a gas or charcoal grill, set it up for indirect cooking and preheat to the same temperature.
While the smoker is heating, rinse and pat dry the chicken legs with paper towels.
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, ground cumin, sea salt, black pepper, and brown sugar to form a paste.
Rub this spice mixture evenly over each chicken leg, ensuring all surfaces are well-coated.
In a separate bowl, soak the wood chips in water for at least 30 minutes, then drain.
Once the smoker is at the correct temperature, add the soaked wood chips to the smoker box or directly onto the coals.
Place the seasoned chicken legs onto the smoker racks, making sure they are not touching each other.
Smoke the chicken, maintaining the temperature of 250°F (120°C), for about 2 hours or until the internal temperature of the chicken reaches 165°F (74°C).
Halfway through the cooking process, brush the chicken legs with apple cider vinegar for added moisture and flavor.
Once cooked, remove the chicken legs from the smoker and let them rest for about 5 minutes before serving.
Serve your dairy-free smoked chicken legs with your choice of sides, such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
