Smoked Garlic Sriracha Chicken
These Smoked Garlic Sriracha Chicken Legs smelled amazing as they smoked on our Traeger pellet grill.
Who else just loves summer grilling and smoking recipes?!
I adore dinners that I can make while hanging out with my family on the patio.
How to make Smoked Garlic Sriracha Chicken
This starts four pounds of chicken drumsticks and some Weber’s Garlic Sriracha seasoning, which you can find in just about any grocery store.
The chicken marinates overnight in the Weber’s seasoning, garlic paste or fresh minced garlic, Sriracha, olive oil, and worcestershire sauce.
I always marinate in gallon size plastic bags for easy cleanup.
Once they are ready for the smoker just remove from the marinade and sprinkle all sides with a bit of kosher salt and pepper.
Put them on a smoker set to 250 degrees, close the lid, and wait for the magic to happen 🙂
The chicken will take about two and a half to three hours total.
Flip them halfway between cooking as well.
We had these Smoked Garlic Sriracha Chicken Legs with a Chopped Caprese Salad with fresh from the garden tomatoes!
All smokers fluctuate in temperature and all chicken legs are slightly different in size.
So always use an instant read thermometer to make sure they are fully cooked.
Also try these recipes similar to Smoked Garlic Sriracha Chicken…
Smoked Jalapeno Brined Chicken Wings
Smoked Caribbean Jerk Chicken Thighs
Homemade Smoked Pastrami
Also try Garlic Sriracha Shrimp Kabobs
.
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Smoked Garlic Sriracha Chicken
A spicy and smoky combo makes this dish extra yummy on your smoker or Traeger pellet grill!
Ingredients
- 4 pounds chicken legs
- 3 tablespoons Weber's Garlic Sriracha seasoning (or similar seasoning blend)
- 2 tablespoons garlic paste or minced garlic
- 2 tablespoons Sriracha
- 1 tablespoon olive oil
- 1 tablespoon worcestershire sauce
- kosher salt, pepper
Instructions
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Place the chicken in a gallon size plastic bag.
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Add the Garlic Sriracha seasoning, garlic, Sriracha, olive oil, and worcestershire sauce. Massage the bag until evenly mixed. Marinate in the fridge several hours or overnight.
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Remove the chicken from marinade and sprinkle with kosher salt and pepper on all sides. Place the chicken on a smoker set to 250 degrees for 21/2 to 3 hours. Use an instant read thermometer to make sure the temp is at 170 degrees.
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