Smoked Chicken Legs with Tarragon

Name: Smoked Chicken Legs with Tarragon
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 8 Chicken; 2 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper; 2 tbsp fresh tarragon (finely chopped (seasonal British produce)); 1 tbsp Smoked Paprika; 1 tsp Garlic Powder; 0.5 tsp Onion Powder; 0.5 tsp caster sugar (to aid skin browning)

Chicken legs rubbed with tarragon and salt, smoked gently over indirect heat with apple wood until the skin is golden and the meat falls from the bone.

Prep: 20 minCook: 1h 30m4 servingsEasy

A whole chicken cooked on indirect heat with apple and cherry wood smoke is a reliable weekend cook. The skin colours slowly, developing a gentle, golden crust while the flesh stays moist and tender throughout. The subtle fruitiness from the smoke adds depth without overpowering the natural flavour of the chicken.

This recipe focuses on chicken legs, which are ideal for smoking due to their higher fat content and ability to stay juicy over a longer cook. We keep the seasoning straightforward—olive oil, salt, black pepper, smoked paprika, garlic and onion powders, and a touch of caster sugar to encourage even skin browning. Fresh tarragon adds a distinct herbal note, cutting through the richness and bringing balance to the dish.

The method relies on low and slow fundamentals, using wood chunks on charcoal to produce clean smoke that gently infuses the meat. With a reliable instant-read thermometer and some patience, it’s an accessible way to explore smoking without fuss. This isn’t about flashy techniques or complicated marinades, but about understanding your BBQ as a tool, respecting the ingredients, and enjoying a simple, satisfying everyday meal.

Serves:

For the Chicken