Low Fat Smoked Chicken Leg
Savor the rich, smoky flavors of these Low Fat Smoked Chicken Legs, a guilt-free indulgence perfect for any barbecue or home-cooked meal. This recipe features skinless chicken legs marinated in a vibrant blend of smoked paprika, garlic powder, onion powder, and dried thyme, enhanced with zesty lemon juice and a touch of olive oil for a lean yet flavor-packed dish. Cooked low and slow on a smoker with fragrant apple or hickory wood chips, these tender, juicy chicken legs absorb an irresistible smoky aroma while staying moist and perfectly seasoned. With minimal prep time and simple ingredients, it's an easy-to-follow recipe that prioritizes health without compromising on bold, mouthwatering flavors. Pair these smoked chicken legs with a crisp green salad or roasted vegetables for a balanced and nutritious meal. Key phrases like "low fat smoked chicken recipe," "healthy smoked chicken legs," and "smoker chicken recipe" make this dish a must-try for BBQ enthusiasts and health-conscious cooks alike!
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Recipe Information
Ingredients
- 4 pieces Chicken legs, skinless
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 cup Wood chips (apple or hickory preferred)
Instructions
Begin by soaking the wood chips in water for at least 30 minutes. This will help them smolder and smoke rather than burn quickly.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Place the skinless chicken legs in a large bowl or a resealable plastic bag. Pour in the olive oil and lemon juice, then sprinkle the spice mixture over the chicken.
Massage the spices into the chicken legs to ensure they are evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor penetration.
Preheat your smoker or grill to 225°F (110°C). If using a grill, set it up for indirect cooking.
Once the smoker is ready, drain the wood chips and place them in the smoker box or directly on the coals.
Place the marinated chicken legs on the smoker rack or grill grates, ensuring they are not directly over the heat source.
Smoke the chicken legs for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
Once cooked, remove the chicken legs from the smoker and let them rest for 5-10 minutes before serving.
Serve your smoked chicken legs with a side of your choice, such as a green salad or roasted vegetables, to keep the meal low-fat and nutritious.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1047 mg | 22% | |
*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.
