Thursday, June 30, 2016

Spicy Smoked Chicken Legs #CookoutWeek

We are having so much fun with the new smoker. To be honest, I kind of poo pooed it at first. Although we have a small one it is still quite a big space hog in our garage.  Plus it is time consuming to use. When we are going to use it we have to plan out the afternoon or even day to make sure we are around to monitor the smoker. It was just another thing to think about and deal with...I am trying really hard to minimize what I deal with these days.

Well we made these chicken legs and I went to heave. They were so good. The flavor of the smoking process made these chicken leg irresistible.  Never, ever will I criticize the smoker.

We seasoned the chicken with a wet slurry inside the chicken skin and then added additional seasoning on the outside of each leg before smoking.  The wet slurry really infused the flavor into the chicken and kept the meat moist.

We like a bit of spicy heat in our food and these chicken legs at a bite with the addition of paprika and True Made Foods Veracha sauce.  The Veracha sauce as you probably guess is a variation of Sirracha sauce only so much better.  True Made Foods makes their sauces using real vegetables, real food. Since having Miss O we have become even more adamant about eating healthy, particularly limiting the amount of processed foods. True Made Foods fits the bill with using real food, no additional sugar. Plus it is made in the US by Veterans.  How's that for a 4th of July recipe. 

Being just 3 of us this recipe made a ton.  However a couple of days after cooking these chicken legs I found myself eating the last leg, much to Mr. J's dismay.  I cannot wait for another lazy weekend to smoke so more of these chicken legs.

Smoked Spicy Chicken Legs

by Emily Morris
Prep Time: 15 minutes, plus smoke time
Cook Time: 15 minutes
Keywords: smoke grill bbq chicken
Ingredients (serves 8)
  • 2-3 Lbs of chicken legs
  • 2 teaspoons salt, divided
  • 2 teaspoons pepper,divided
  • 2 Tablespoons garlic powder, divided
  • 2 Tablespoons onion powder, divided
  • 2 Tablespoons paprika, divided
  • 1 cup True Made Foods Veracha sauce
In a small bowl mix together 1/2 each of salt, pepper, garlic powder, onion powder, paprika, and True Made Foods Veracha sauce to create a slurry mixture.

In another small bowl mix together the remaining 1/2 of salt, pepper, garlic powder, onion powder, and paprika.

Spread spice slurry beneath the skin of the drumsticks.

Season outside of drumsticks with the other bowl of remaining dry ingredients.

Smoke at 160 degrees for 2 hours (We used alder chips.)

Transfer chicken to preheated grill and cook at 400 degrees for 15 minutes.

Brush on True Made Food Veracha sauce in the last five minutes of grilling.

Serve immediately.
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