Pellet Grill Chicken Legs

Serving freshly smoked chicken legs on a bed of lettuce with remoulade and BBQ sauce on the side

Fire up your smoker for the tenderest, juiciest chicken legs you've ever eaten. Not only are these chicken legs insanely delicious texture-wise, but the smoky BBQ flavors that penetrate the meat are out of this world. Prepare to meet your new favorite chicken leg recipe, my friend!

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: American

Keyword: chicken legs, pellet grill, smoked

Prep Time: 10

Cook Time: 1

Marinating Time: 30

Total Time: 1 40

Servings:

Calories: 453kcal

Author: imma

Equipment

1 pellet grill or smoker

Ingredients

Pellet Grill Chicken Legs

8-10 chicken legs (about 2½-3 pounds)
salt and pepper to taste
seasoning (your choice of jerk, Creole, or the dry rub)
1-2 tablespoons olive oil
1-2 tablespoons Worcestershire sauce

Dry Rub

1 tablespoon onion powder
1 tablespoon garlic powder
1½ teaspoons dried thyme
1½ teaspoons dried oregano
1½ teaspoons rubbed sage
½ tablespoon black pepper, freshly ground
¼ teaspoon cayenne pepper
½ teaspoon mustard powder
1 teaspoon paprika
1 teaspoon celery seeds, optional
1 teaspoon salt

Instructions

Wash and pat dry your chicken legs and place them in a large bowl. Season with salt and pepper to taste, but you can skip this step if using any salted seasoning blend.
Thoroughly combine seasoning with olive oil and Worcestershire sauce in a small mixing bowl.
Next, coat the chicken legs well with the dry rub. Let them rest in the refrigerator for at least 30 minutes or overnight to allow the flavors to penetrate the chicken.
When 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.
Prepare your pellet grill by filling the hopper with your preferred wood pellets, such as applewood or hickory (or a combination of pellet flavors).
Preheat your pellet grill to 225°F (107°C); mine takes 10-15 minutes.
Lightly oil the grill grates to ensure the chicken legs don't stick. Place chicken legs directly on the preheated grill grates.
Close the lid and smoke the chicken thighs for 60-90 minutes, or until the thickest portion of the chicken legs reaches 165℉ (75℃).
Once the chicken legs reach the desired internal temperature, take them off the grill and transfer them to a plate.
Tent loosely with aluminum foil and let them rest for 10 minutes to allow the juices to redistribute, resulting in tenderer, juicier chicken legs.
Serve with your favorite sides and sauce. Alabama white BBQ sauce is my family fave. Enjoy!

Notes

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 chicken legs' internal temperature, may I recommend investing in one?
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition