NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken legs, whole leg quarters; skin removed4
- paprika1/4 cup
- chili powder2 tbsp
- cayenne pepper1 1/2 tbsp
- lemon pepper2 tbsp
- garlic powder2 tbsp
- salt1 tbsp
- whole black peppercorns, cracked1 tbsp
- mesquite wood chunk, forearm-sized
- mustard, yellow
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine seasonings. Set aside.
Brush chicken with mustard. This will help make a crust. Press seasoning mixture into both sides of meat. Refrigerate 30 minutes.
Preheat smoker to 225°F with mesquite. Add chicken pieces and insert a probe thermometer into one of them. Cook, adding wood as needed, until internal temperature reaches 170°F.
Move to a very very high grill and cook until charred and marked. Flip and repeat.
Serve immediately with desired side dishes.