Low Sodium Smoked Chicken Leg
Get ready to savor the smoky, mouthwatering flavor of Low Sodium Smoked Chicken Legs, a healthier twist on a barbecue classic. Perfect for those looking to reduce their sodium intake without sacrificing taste, these juicy chicken legs are seasoned with a bold, aromatic blend of paprika, garlic powder, onion powder, black pepper, thyme, and oregano, ensuring every bite bursts with flavor. Smoked low and slow over apple wood chips at 225°F, the tender meat achieves a delectably smoky profile, while a touch of apple cider vinegar brushed on during cooking enhances its tangy, rustic charm. Easy to prepare and with only 30 minutes of prep time, this recipe is perfect for smoking enthusiasts and beginners alike. Whether served with grilled veggies or a fresh salad, these flavorful chicken legs are sure to impress at your next backyard gathering or weeknight dinner.
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Recipe Information
Ingredients
- 4 whole Chicken legs
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 2 cups Apple wood chips
Instructions
In a small bowl, combine paprika, garlic powder, onion powder, black pepper, dried thyme, and dried oregano to create the spice rub.
Pat the chicken legs dry with paper towels. This helps the spice rub adhere better.
Rub the chicken legs with olive oil to create a surface for the spices to stick to. Then, generously apply the spice rub all over the chicken legs, making sure each piece is evenly coated.
Cover the seasoned chicken legs with plastic wrap or place them in a sealed container. Refrigerate for at least 2 hours, or overnight for the best flavor.
Soak apple wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (approximately 107°C).
Drain the soaked wood chips and place them in the smoker according to the manufacturer's instructions.
Place the marinated chicken legs on the smoker rack. Insert a meat thermometer into the thickest part of one of the chicken legs, avoiding the bone.
Place the chicken legs in the smoker and allow them to cook at 225°F for 2 to 2.5 hours, or until the internal temperature reaches 165°F (approximately 74°C).
To add a finishing touch, brush the chicken legs with apple cider vinegar in the last 30 minutes of cooking.
Remove the chicken legs from the smoker. Let them rest for 5-10 minutes before serving to allow the juices to redistribute.
Serve the smoked chicken legs warm, paired with your favorite sides.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.7 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1116 mg | 24% | |
*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.
