BBQ Chicken

Smoked BBQ Chicken Recipe

Smoking meat is all the rage this summer, so give it a go with our simple smoked BBQ chicken recipe. It only takes minutes to infuse your meat with delicate smoky flavours using the Polyscience Smoking Gun, however you can adapt this recipe to suit the type of smoker you have available.

Once you’ve smothered your chicken legs in your tangy marinade and smoked it, get ready to barbecue your meat to perfection. Best served in the sunshine, and try it with our Smoked Roasted Tomato Salsa for the ultimate smoky BBQ experience.

Ingredients Equipment from
1 Orange Grater
1 Red Chilli BBQ
1 1/2 Teaspoons Paprika Charcoal
1 Teaspoon English Mustard Firelighters
3 Tablespoons Honey Deep Sided Dish
3 Tablespoons Ketchup Cling Film
1 Teaspoon Olive Oil Polyscience Smoking Gun
Pinch of Salt and Pepper Applewood Chips
4 Chicken Leg Quarters Tongs
Spring Onions Basting Brush

A photo posted by JoannaZ (@joanna0100z) on


1. Combine together the orange zest, chilli, paprika, mustard, honey, ketchup, seasoning and olive oil. Mix thoroughly, and take out 3 tablespoons and put aside.

2. Coat the chicken legs with your marinade, both on top of and under the skin, and place in the fridge for 2-4 hours.

3. Remove your chicken from the fridge and light your BBQ so by the time you have finished preparing your chicken, your BBQ will be ready to use.

4. Add one teaspoon of the Applewood smoking chips into the smoking gun chamber. For help using the smoking gun and to find out more about wood chip flavours, check out our blog on how to use your smoking gun.

5. Placing your chicken legs into a deep-sided dish, cover the top with cling film, leaving only a small hole big enough to fit the hose from the smoker inside.

6. Fill the dish with smoke (only use the smoking gun for 30 seconds at any one time) and then cover the hole. Allow the smoke to infuse into the chicken legs for around 3-4 minutes.

7. Check your BBQ is ready to use – you should now have hot coals, but no flames. If your BBQ is ready, place your chicken legs onto the grill using tongs. For help with choosing the right BBQ for you, check out our buying guide.

8. Depending on the thickness of your chicken legs, it should take around 10-15 minutes on each side to cook through. You can check if your chicken is cooked through by observing whether the juices are running clear, and checking if the meat inside is no longer pink. If you find your chicken is charring too quickly, move it to a cooler part of the grill.

9. Regularly baste your chicken in the marinade you set aside while cooking, to keep your meat juicy and to add flavour.

10. Once your chicken is cooked through, serve to your BBQ guests. Sprinkle your chopped spring onions over the top as a garnish. We recommend serving with our Smoky Roasted Tomato Salsa as a dip.

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