Low Sodium Smoked Chicken Leg

Dive into smoky perfection with this Low Sodium Smoked Chicken Leg recipe, a flavorful and heart-healthy twist on a barbecue classic. Using a bold blend of paprika, garlic powder, onion powder, and aromatic dried herbs like thyme and oregano, these tender chicken legs are seasoned to perfection without relying on added salt. Slowly smoked over apple wood chips at a low 225°F, the chicken absorbs a subtly sweet, smoky flavor that pairs beautifully with a brush of tangy apple cider vinegar for a mouthwatering finish. Perfect for anyone seeking a high-impact, low-sodium meal, these chicken legs are juicy, succulent, and ideal for any gathering or solo indulgence. Serve them warm with your favorite side dishes for a meal that feels gourmet yet effortless!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 4

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

Directions

Step 1

In a small bowl, combine paprika, garlic powder, onion powder, black pepper, dried thyme, and dried oregano to create the spice rub.

Step 2

Pat the chicken legs dry with paper towels. This helps the spice rub adhere better.

Step 3

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.

Step 4

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.

Step 5

Soak apple wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (approximately 107°C).

Step 6

Drain the soaked wood chips and place them in the smoker according to the manufacturer's instructions.

Step 7

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.

Step 8

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).

Step 9

To add a finishing touch, brush the chicken legs with apple cider vinegar in the last 30 minutes of cooking.

Step 10

Remove the chicken legs from the smoker. Let them rest for 5-10 minutes before serving to allow the juices to redistribute.

Step 11

Serve the smoked chicken legs warm, paired with your favorite sides.

Nutrition Facts

Serving size	(1171.5g)

Amount per serving	% Daily Value*
Calories	1126.4

Total Fat 81.2g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 453.5mg	0%
Sodium 453.6mg	0%
Total Carbohydrate 9.5g	0%
Dietary Fiber 3.4g	0%
Total Sugars 0.7g
Protein 85.5g	0%

Vitamin D 0IU	0%
Calcium 97.1mg	0%
Iron 7.3mg	0%
Potassium 1115.6mg	0%

*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.

Source of Calories

Fat: 65.8%

Protein: 30.8%

Carbs: 3.4%