Paleo Smoked Chicken Leg

Savor the smoky, tender perfection of Paleo Smoked Chicken Legs, a healthy yet deeply flavorful dish designed to delight your taste buds. This recipe starts with juicy chicken legs marinated in a zesty blend of olive oil, garlic, smoked paprika, fresh thyme, and tangy lemon juice, infusing every bite with rich, aromatic flavor. Slow-smoked over hickory or applewood chips, these chicken legs boast a tantalizing smoky essence while staying true to paleo-friendly ingredients. Whether you're hosting a backyard barbecue or seeking a wholesome dinner option, serve these irresistibly juicy and perfectly seasoned chicken legs with a side of roasted veggies or a crisp green salad for an unforgettable meal. Perfect for paleo enthusiasts and barbecue lovers alike, this is smoked chicken done right!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Rub the seasoning paste thoroughly all over each chicken leg, ensuring even coverage for maximum flavor.

Step 4

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.

Step 5

Marinate the chicken in the refrigerator for at least 1 hour, ideally overnight, to allow the flavors to fully penetrate the meat.

Step 6

Preheat the smoker to 225°F (approximately 107°C). Use hickory or applewood chips for a mild smoky flavor that complements the chicken.

Step 7

Remove the chicken legs from the marinade and let them come to room temperature while the smoker heats up. Discard the marinade.

Step 8

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.

Step 9

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.

Step 10

Serve the smoked chicken legs with your choice of paleo-friendly side dishes, such as roasted vegetables or a green salad.

Nutrition Facts

Serving size	(720.0g)

Amount per serving	% Daily Value*
Calories	1263.5

Total Fat 95.5g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 453.5mg	0%
Sodium 2779.5mg	0%
Total Carbohydrate 14.3g	0%
Dietary Fiber 5.1g	0%
Total Sugars 2.3g
Protein 86.3g	0%

Vitamin D 0IU	0%
Calcium 98.5mg	0%
Iron 7.3mg	0%
Potassium 1198.4mg	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: 68.1%

Protein: 27.4%

Carbs: 4.5%