Summer is here and grilling season is upon us! Whether you want to throw some pork in the smoker or a steak on the grill, finding the right meal to satisfy both kids and adults can be difficult at times. Well, I have the solution to every home chef's problem of picky eaters with these Bourbon Barbecue Smoked Chicken Legs. The kids get to gnaw on some chicken legs while the adults can savor those barrel-aged bourbon notes in a simple homemade sauce, this meal is sure to bring everyone to the table for an enjoyable time! The recipe is quite versatile using different pieces or even whole chickens and the barbecue sauce can be substituted or tweaked to meet your needs. Let's get cooking!
This recipe is pretty simple and straight forward so let's get to it. If you don't have a smoker, feel free to grill or bake the chicken legs, but the extra hint of smoke flavor really goes a long way, especially when paired with a bourbon barbecue sauce. Begin by drizzling some olive oil over the legs. Use your hands and get in there to ensure they are completely covered because this is what is going to help the dry rub really stick to them. Liberally sprinkle on some dry rub and make sure it gets all over and around and under and on top and do the hokey pokey and shake it all about! If you have a favorite barbecue dry rub, go ahead and use it. I chose to use Kansas City's own Gates Sweet and Mild myself.
Let the rub really dig in while you preheat your smoker up to 275 degrees Fahrenheit. It shouldn't take too long so you can probably just leave the legs out on the counter, but if you are a germ freak or obsessively worry about salmonella, go ahead and put them back in the fridge for the time being. Once the smoker is up to temperature, lay the legs out on a rack being sure to give them some space so that smoke can really get all over every nook and cranny.
Slide the rack into your smoker and let these bad boys rip for about 90 minutes to 2 hours, until the internal temperature reaches 165 degrees Fahrenheit. At this point the chicken is safe to consume, but dark meat actually tastes better and can handle a bit more heat so use this opportunity to baste a coat of your favorite barbecue sauce on the chicken legs. I included the recipe and instructions for my personal favorite, Bourbon Barbecue Sauce, with the recipe card, or click the hyperlink to get a more detailed version for yourself.
Slide the rack back in and let the legs cook another 30 minutes or so until the internal temperature reaches 175 degrees Fahrenheit, the perfect temp for dark meat chicken! Remove the legs and bring them inside to rest a few minutes before serving.
Brush on one final coat of sauce before plating these legs up for an extra burst of flavor. Between the smoke, the sauce, and general deliciousness of dark meat chicken legs, these are sure to be a crowd pleaser at your next cook out or dinner! Try them for yourself and let me know what dry rub and sauce combination you went with and how they turned out. These can be served as an appetizer, snack, or even the main entrée so be sure to make enough for your meal. People will surely be asking for more! No matter how you tweak or follow this particular recipe, make tasty food, enjoy life, but most importantly......just keep cooking!
BOURBON BARBECUE SMOKED CHICKEN LEGS
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