Pellet Grill Chicken Legs

Drizzling juicy, tender smoked chicken legs with homemade white BBQ sauce and potato salad on the side.

Fire up the smoker for the juiciest, most fall-off-the-bone tender chicken legs. The smoky barbecue flavors penetrate to the core for an economical and practical main dish perfect for a crowd.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 322kcal

Author Imma

Equipment

1 pellet grill or other style of smoker

Ingredients

The Chicken Legs

8-10 chicken legs (2½-3 pounds)
salt to taste (¾-1 teaspoon per pound is average)
1½ teaspoons (4g) freshly ground black pepper

The Marinade

1-2 tablespoons (15-30ml) olive oil
1-2 tablespoons (15-30ml) Worcestershire sauce
1 tablespoon (7g) onion powder
1 tablespoon (10g) garlic powder
1½ teaspoons (3g) dried thyme (optional)
1½ teaspoons (3g) dried oregano (optional)
1½ teaspoons (3-4g) rubbed sage (optional)
¼ teaspoon (1g) cayenne pepper (optional)
½ teaspoon (1g) mustard powder (optional)
1 teaspoon (3g) paprika (optional)
1 teaspoon (4g) celery seeds (optional)

Instructions

Rinse the chicken (see notes), pat it dry, and place it in a large bowl. Sprinkle it with salt and pepper.
Mix the olive oil, Worcestershire sauce, onion powder, garlic powder, thyme, oregano, rubbed sage, cayenne, mustard powder, paprika, and celery seeds in a small mixing bowl.
Rub the marinade on the chicken legs, then let them marinate in the refrigerator for around 30 minutes while the smoker heats up. You can also season the chicken the night before and marinate it in the fridge until the next day, then let them warm up at room temperature while the pellet grill is preheating.
If the chicken legs are in the fridge, remove them and let them warm up at room temperature for about 10 minutes before smoking.
Make sure the smoker has a full hopper; applewood and hickory are good choices. Preheat it to 225°F (107°C), mine takes up to 15 minutes.
Brush the grates with oil to prevent sticking, then place chicken legs directly on the grates.
Close the lid and smoke them for 1-2 hours, or until the internal temperature reaches 175-190℉ (80-88℃).
Once they're done, take them out of the smoker and put them on a plate.
Tent loosely with aluminum foil and let them rest for 10 minutes so the juices can redistribute for tender, juicy chicken legs.

Notes

Rinsing chicken is controversial. I don't know where it has been, and I prefer disinfecting my kitchen and tools over not knowing what it's carrying with it. But you do you.
Flipping the chicken legs isn't necessary because of the low, even heat, but turning them over around halfway through won't hurt, either.
Creole seasoning, jerk spices, and BBQ sauce all work well for spicing up chicken legs.
A water pan in the pellet smoker will maintain moisture during the smoking process.
Please remember that the nutritional data is approximate and can vary immensely depending on the ingredients used in the recipe.

Nutrition