Chicken Legs on a Pellet Grill {Traeger, Z Grills, Pit Boss}

If you are looking for a fast, easy, inexpensive and delicious way to feed a crowd then this recipe for Chicken Legs on a Pellet Grill is perfect for you.

Let’s jump in and get started with this simple, no fuss recipe!

Season the Chicken Legs

The hardest part of this recipe is figuring out what you want to use to season the legs.  For this batch of legs I used Kirkland’s Sweet Mesquite seasoning but there are a thousand other rubs that will work just fine.  Heck, sometimes I cook these with just salt and pepper and they turn out great.

If you need a rub recipe then here is our Award Winning Chicken Rub that you can use.

Award Winning Chicken Rub

• 2 tbls salt
• 1.5 tbls granulated garlic
• 1 tbls granulated onion
• 1 tsp thyme
• 1.5 tsp paprika
• 1 tsp black pepper
• 1/2 tsp dry mustard

Just toss the legs with the rub to get an even coating.

 

Grill the Chicken Legs at 375F

Turn on your pellet grill and set the temperature to 375F.  I was cooking on a Z Grills but this recipe will work fine on your Traeger or Pit Boss.

I was burning Royal Oak Charcoal Pellets for this cook but any type of pellets will work fine.

Place the chicken legs on the grill with the meaty side pointed towards the outside of the grill and the bottom of the legs pointed to the inside of the grill.  You want to place the legs this way because pellet grills are usually hotter around the edges of the grease tray and this will help the legs cook faster.

Close the lid and let the chicken legs grill for 15 minutes.

Open the grill, flip the legs over and let them cook another 15 minutes or until an internal temperature of 180-185F is reached.

After you cook a couple of batches you will be able to tell when legs are done simply by looking at them.  The skin will spilt open to reveal meat that is bubbling with juices and will also pull back from the base of the leg.

 

Sauce the Legs and Serve

The chicken will be delicious right of the grill with tender, juicy meat and delightfully crispy skin.

If you want you can add a little sauce to the chicken during the last minute or two of cooking.  Don’t add the sauce too early or else it will probably scorch at the high temperatures we are using.

For this batch of legs I used a commercial sweet chili sauce.  I also love using our Award Winning BBQ Sauce and a Buffalo style sauce like I used for these Buffalo Grilled Drumsticks.