Smoked Chicken Legs with Maple-Sriracha Glaze
In today’s video we’re making Maple-Sriracha Glazed Chicken Legs (a.k.a. chicken drumsticks) in the Pit Barrel Cooker. This easy chicken recipe starts with a brine, then we season the chicken and smoke it. The last step is applying the Maple-Sriracha glaze.
2 quarts water
½ cup Kosher salt
¼ cup brown sugar
12 whole cloves
3-4 bay leaves
12-14 chicken drumsticks
Sucklebusters Clucker Duster Chicken BBQ Rub (as needed)
1 stick unsalted butter
2/3 cup pure maple syrup
7 tablespoons Sriracha
Recipe inspired from barbecuebible.com
In a large pot, make the brine and stir until the salt and sugar are dissolved.
Add the chicken legs to the brine, cover and refrigerate for 6 to 8 hours.
Remove the chicken legs from the brine and pat dry with paper towels.
Season the chicken with the Clucker Duster Chicken Rub and place on a pre-heated Pit Barrel Cooker. My cooker was at 250 degrees F.
Cook the chicken for about 30 minutes, then start the glaze by melting the butter in a pan over medium heat. Add the maple syrup and Sriracha. Bring to a simmer and stir for about 5 minutes.
In approximately 1 hour 15 minutes (or when the chicken reaches 160 degrees F), apply the first layer of Maple-Sriracha sauce.
Cook the chicken for an additional 15 minutes, then turn over and glaze again.
Allow the chicken to cook until it reaches 175 -180 degrees F (15 to 30 more minutes). Total cook time was just under 2 hours.
Remove the chicken legs from the smoker, garnish as desired and let rest for 10 minutes.
See our Smoked Chicken Leg video for the detailed recipe instructions.
comments powered by Disqus.