Smoked BBQ Chicken Legs

Smoking meat is a staple in modern cuisine, so give it a go with this simple smoked BBQ chicken recipe. It takes mere minutes to infuse your meat with delicate smoky flavours using the Polyscience Smoking Gun Pro, however you can adapt this recipe to suit the type of smoker you have on hand.

Once you’ve smothered your chicken legs in your tangy marinade and smoked it, get ready to barbecue your meat to perfection. Best served in the sunshine, and try it with some salsa or chutney for the ultimate smoky BBQ experience.

Ingredients:

  • 1 Orange
  • 1 Red Chilli
  • 1 1/2 Teaspoons Paprika
  • 1 Teaspoon English Mustard
  • 3 Tablespoons Honey
  • 3 Tablespoons Ketchup
  • 1 Teaspoon Olive Oil
  • Pinch of Salt and Pepper
  • 4 Chicken Leg Quarters
  • Spring Onions

For this recipe, you’ll need the following equipment:

  • Grater
  • BBQ
  • Charcoal (for the barbecue)
  • Firelighters
  • Deep Sided Dish
  • Cling Film
  • Polyscience Smoking Gun Pro
  • Applewood Woodhips
  • Tongs
  • Basting Brush

Method:

  1. Combine together the orange zest, chilli, paprika, mustard, honey, ketchup, seasoning and olive oil. Mix thoroughly, and take out 3 tablespoons and put aside.
  2. Coat the chicken legs with your marinade, both on top of and under the skin, and place in the fridge for 2-4 hours.
  3. Remove your chicken from the fridge and light your BBQ so by the time you have finished preparing your chicken, your BBQ will be ready to use.
  4. Add one teaspoon of the Applewood smoking chips into the smoking gun chamber.
  5. Placing your chicken legs into a deep-sided dish, cover the top with cling film, leaving only a small hole big enough to fit the hose from the smoker inside.
  6. Fill the dish with smoke (only use the smoking gun for 30 seconds at any one time) and then cover the hole. Allow the smoke to infuse into the chicken legs for around 3-4 minutes.
  7. Check your BBQ is ready to use – you should now have hot coals, but no flames. If your BBQ is ready, place your chicken legs onto the grill using tongs.
  8. Depending on the thickness of your chicken legs, it should take around 10-15 minutes on each side to cook through. You can check if your chicken is cooked through by observing whether the juices are running clear, and checking if the meat inside is no longer pink. If you find your chicken is charring too quickly, move it to a cooler part of the grill.
  9. Regularly baste your chicken in the marinade you set aside while cooking, to keep your meat juicy and to add flavour.
  10. Once your chicken is cooked through, serve to your guests. Sprinkle chopped spring onions over the top as a garnish.

Serves 4.
Preparation time: 2-4 hours.
Cooking time: 20 minutes
Recipe credit: homechefblog.co.uk