Pellet Grill Chicken Legs

How to Season Pellet Grilled Chicken Legs

Good news! This part of the recipe is pretty darn flexible, and I’ve included my favorite homemade chicken rub. It’s simple yet delicious. However, you can use any dry rub you like!

I like to serve BBQ sauce on the side, but you’ve got some wiggle room there, too. Glaze the legs with BBQ sauce towards the end of the cooking time if you’re a fan of that sticky BBQ finish. Whatever seasonings you love with chicken, feel free to use them or stick to the recipe. 😊

Recipe Ingredients

• Chicken Legs – I used about three pounds, but you can always double the portions, depending on the size of your smoker.
• Dry Rub – Salt, pepper, onion and garlic powder, thyme, oregano, sage, cayenne, mustard powder, paprika, and celery seeds make for a ridiculously good homemade chicken rub. Oh, and don’t forget a little Worcestershire and olive oil to make all that spicy goodness stick. 👌

How to Smoke Chicken Legs on Pellet Grill

Season the Chicken Legs

1. Prep the Legs – Rinse the chicken legs, pat them dry, and then place them in a large bowl. Sprinkle with salt and pepper to taste, but skip the salt if using a salted seasoning blend. (Photo 1)
2. Make the Seasoning – Thoroughly combine the dry seasonings with olive oil and Worcestershire sauce in a small mixing bowl. (Photo 2)
3. Marinate – Next, coat the chicken legs well with the dry rub. Let them rest in the refrigerator for at least 30 minutes (and overnight allows the flavors to penetrate even better). (Photo 3)
4. Take the Chill Off – Once ready to cook, remove them from the refrigerator and let them sit at room temperature for about 10 minutes before smoking for more even cooking.

Smoke the Chicken Legs

1. Prepare your pellet grill by filling the hopper with your preferred wood pellets, such as applewood or hickory (or a combination of pellet flavors).
2. Preheat your pellet grill, setting the temperature to 225°F (107°C); mine takes 10-15 minutes. Lightly oil your grill grates so the chicken legs don’t stick.
3. Smoke – Place chicken legs directly on the preheated grill grates. (Photo 4)
4. Remove – Once the chicken legs reach the desired internal temperature, take them off the grill and transfer them to a plate.
5. Rest – Tent loosely with aluminum foil and let them rest for 10 minutes (this allows the juices to redistribute, resulting in tenderer, juicier chicken legs).
6. Serve with your favorite sides and sauce. Alabama white BBQ sauce is my family fave. Enjoy!

Recipe Variations

• Buffalo legs: Take some inspiration from hot wings and toss the smoked chicken legs in hot sauce and melted butter mixture for that classic flavor. Serve them with celery sticks and blue cheese dressing to complement the spicy kick. ❤️‍🔥
• Garlic parmesan smoked chicken legs: Toss the pellet grill chicken legs in garlic, Parmesan cheese, and melted butter sauce. Return them to the smoker for a few minutes to melt the cheese and infuse the garlic flavor. 🧀
• Maple-bourbon smoked chicken legs: Combine maple syrup, bourbon, Dijon mustard, and a touch of cayenne pepper to make a glaze. Brush it on the chicken legs during the last 10-15 minutes of smoking for a sweet and smoky finish. 💯
• Oven-smoked chicken legs: You can do this even if you don’t have a smoker. But you will need a roasting pan with grates to keep the meat out of its own juices. Line the bottom of your roasting pan with aluminum foil, add soaked wood chips, and put your grill grate on top. Arrange the chicken legs on top of the grates and tent them with another sheet of aluminum foil. Heat the oven to about 225℉ (110℃) and slow cook for about an hour or until the internal temperature reaches 165℉ (75℃).

Tips and Tricks

• Optionally, flipping the chicken legs about halfway through the smoking process assists in even smoking. It’s not necessary, but it ensures uniform flavor distribution.
• Consider placing a water pan or drip tray in the pellet smoker to maintain adequate moisture during the smoking process so your chicken legs don’t dry out.
• Always cook to temperature instead of going by time alone. If you don’t have a meat thermometer to check your smoked chicken drumsticks’ internal temperature, may I recommend investing in one?

Make-Ahead Instructions

Feel free to make these delicious legs a day or two in advance or season and store them in the fridge, covered for up to 24 hours before smoking them.

You can also freeze cooked chicken legs for up to three months in an airtight container. Thaw them in the fridge the night before you plan to serve them.

Serving and Storage Instructions

Serve hot smoked chicken legs just as soon as they’ve finished resting.

Keep leftover smoked chicken legs in an airtight container in the fridge for 3-5 days. To reheat, nuke them in the microwave, toss them back on the grill, or heat them in the oven. Keep the heat low for the last two methods and serve them as soon as they’re hot.

FAQs

What Goes With Smoked Chicken Legs

Try smoked baked potatoes and smoked cabbage if you want to do your whole meal on the grill. And don’t forget the homemade BBQ sauce, like creamy Alabama white BBQ sauce and honey BBQ sauce.

More Scrumptious Chicken Recipes to Try

• Incredible Grilled Chicken Caesar Salad
• Cajun Chicken Pasta
• Chicken Wing Flats
• Pellet Grilled Whole Chicken
• Smoked Chicken Breast

Conclusion

Crank up your pellet grill and enjoy smoking and devouring smoked chicken legs! Would you like more grilling and smoking recipes? You can sign up for my newsletter to stay up to date! 🫶