Paleo Smoked Chicken Leg
Elevate your grilling game with this Paleo Smoked Chicken Leg recipe, a mouthwatering delight infused with smoky, herbaceous flavors. Perfect for paleo enthusiasts and barbecue lovers alike, this dish features tender, juicy chicken legs rubbed in a bold blend of smoked paprika, garlic powder, fresh thyme, and a zesty splash of lemon juice. Slowly smoked with hickory or applewood chips to perfection, these chicken legs boast a crisp, flavorful skin that complements their succulent meat. With just 15 minutes of prep time and low-and-slow cooking, this recipe delivers restaurant-quality results right in your own backyard. Pair these smoky chicken legs with roasted vegetables or a crisp green salad for an unforgettable, paleo-friendly meal that’s ideal for gatherings and weeknight dinners alike.
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme
- 1 whole lemon
Instructions
Rinse the chicken legs under cold water and pat dry with paper towels. This removes any unwanted residue and prepares the surface for the seasoning to adhere better.
In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, smoked paprika, ground black pepper, and sea salt. Mix well to form a paste.
Rub the seasoning paste thoroughly all over each chicken leg, ensuring even coverage for maximum flavor.
Place the chicken legs in a large resealable plastic bag or a shallow dish. Add the fresh thyme and squeeze the juice from the lemon over the chicken. If using a resealable bag, seal it and shake gently to distribute the lemon juice and thyme evenly. If using a dish, turn the chicken legs to coat well.
Marinate the chicken in the refrigerator for at least 1 hour, ideally overnight, to allow the flavors to fully penetrate the meat.
Preheat the smoker to 225°F (approximately 107°C). Use hickory or applewood chips for a mild smoky flavor that complements the chicken.
Remove the chicken legs from the marinade and let them come to room temperature while the smoker heats up. Discard the marinade.
Place the chicken legs on the smoker rack, skin side up. Close the lid and smoke for approximately 2 hours or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer for accuracy.
Once cooked, remove the chicken legs from the smoker and let them rest for about 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
Serve the smoked chicken legs with your choice of paleo-friendly side dishes, such as roasted vegetables or a green salad.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 325 mg | 7% | |
*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.
