This 3-Hour Chicken Recipe Will Make Your Mouth Water!
Cook It In 3 Hours or 5 Hours
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Introduction
All-Day, Damn Good Chicken: My Go-To Smoked Chicken Leg Recipe
Today on the patio, I made what I like to call all-day, damn good chicken—and if you’ve seen the final result, you know exactly what I mean. Perfect color, crispy skin, deep smoky flavor... and just salt and pepper. That’s it. This is one of those cooks that you can stretch out over several hours or speed up if you need to, and it always turns out incredible.
Let me walk you through exactly how I did it.
My Chicken Setup
I used organic, air-chilled chicken legs with thighs attached. For seasoning? Super simple—just Diamond Crystal kosher salt and freshly cracked pepper using my pepper cannon. No binder, no oil. I just pushed the seasoning in and got them ready for the smoker.
Smoker Details
I fired up the Yoder and ran it with Bear Mountain oak pellets. Since this was going to be a longer smoke, I stayed away from strong woods like hickory to avoid overpowering the chicken. Oak is just right—it adds flavor without overwhelming the meat.
I placed the chicken legs on the top rack near the stack. That spot gets a good flow of heat and air over the chicken, which helps dry out the skin nicely during the early stages of the cook.
The Game Plan
Cooked low at 200°F for 2 hours and 45 minutes
After the low-and-slow phase, the chicken hit around 150°F internal
I bumped the Yoder up to 325°F to focus on finishing and crisping the skin
Flipped them skin-side down for about 10 minutes to get some rendering from the radiant heat
Then I flipped them back and moved them closer to the stack for max airflow and skin finish
Let them go another 30–40 minutes at 325°F
Results
After about 3.5 hours total on the smoker and a short rest, the results were awesome. That skin was bite-through, the flavor was incredible, and the simplicity of salt, pepper, and smoke let the chicken really shine.
Was it the juiciest chicken ever? Not quite—since I didn’t pull it early and let it carry over—but it was still super flavorful, not dry at all, and absolutely something I’d serve to guests.
Final Thoughts
This is a cook you can adapt—go lower and slower for even longer if you want, or speed it up a bit depending on your schedule. If you want a no-fuss, flavor-packed smoked chicken leg that nails it every time, this is it.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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