Hickory Smoked Chicken Legs with a Garlic Balsamic Glaze
These chicken legs are a definite crowd-pleaser for your weekend and holiday barbecues. The smoke flavor from the hickory in this dish is intoxicating, and the glaze adds another level of flavor.
Take your time, cook these slow, and you won’t be disappointed.
Sriracha chili paste
Salt (to taste)
Pepper (to taste)
Start by marinating your chicken legs in a mixture of chopped garlic (several cloves), balsamic vinegar, white wine, brown sugar, the juice of 1 lime, salt, and pepper. Allow your chicken legs to marinate for at least 30 minutes, but longer is better (you could even marinate these overnight).
When your chicken legs are done marinating, smoke these on very low heat (using hickory) for 2-2.5 hours. Turn a couple of times during the cooking process, and remove them when they have a beautiful smoke color on all sides.