These easy Smoked Chicken Legs on Pellet Grill are perfect for dinner! The chicken is coated with a homemade dry rub and then cooked in flavorful smoke until you have juicy, tender chicken inside. The crispy skin is full of fantastic smoke flavor that will have everyone asking for seconds.
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One of the best things about summer is cooking outside on a pellet grill or smoker.
You can use any pellet grill or charcoal grill for this easy recipe. I have made these smoked chicken drumsticks on my Pit Boss pellet grill, my Traeger pellet grill, and my Masterbuilt electric smoker - all with fantastic results.
💗 Why You'll Love Pellet Grill Chicken Legs
- Chicken legs are all dark meat that stays super moist and juicy.
- Make as many or as few smoked chicken drumsticks as you need.
- Quick and easy recipe (almost as easy as my Smoked Hot Dogs).
- The pellet smoker does most of the work.
- Ready to serve in 1 ½ hours to 2 hours.
- Great for meal prep.
📋 Recipe Ingredients
You only need a few simple ingredients to make these Pit Boss chicken legs.
See the printable recipe card for exact measurements and a full list of ingredients.
- Whole chicken legs or chicken drumsticks (obviously 😉). If they are frozen, ensure that you defrost them first before smoking.
- Olive oil. The olive oil helps the dry rub stick to the chicken legs. You can also use avocado oil.
- Dry chicken rub. I used what I think is the best dry rub, and you can make it yourself using my recipe for Dry Rub for Smoked Chicken. You can also use your favorite spice rub for chicken.
🔥 How To Smoke Chicken Legs On Pellet Grill
Step-By-Step Instructions
Step 1: Preheat your smoker to 250 degrees F. Top it up with wood pellets or wood chips.
Step 2: Pat chicken dry with a paper towel. Brush the chicken legs with olive oil.
Step 3: Combine brown sugar, garlic powder, Roasted Garlic and Peppers seasoning, paprika, chili powder, seasoning salt, and black pepper in a small bowl.
Step 4: Apply the rub liberally on the chicken. To season chicken legs, you have two options. One option is to sprinkle the rub on a plate and roll the chicken in it. The other option is to put the rub and a few drumsticks in a bag and shake to coat them.
Cover all parts of the chicken leg: top, bottom, and sides. Use your fingers to push the rub into the meat.
Step 5: Place the chicken legs on the smoker directly on the grill grates. Add a little more rub if some came off. Close the lid and smoke the chicken legs for 1 hour.
Step 6: After an hour, flip them over and smoke for one more hour or until the internal temperature in the thickest part of the meat reaches 165 degrees F. I prefer to take mine up to 175 degrees F.
Step 7: Brush with your favorite BBQ sauce during the last few minutes of smoking.
Step 8: Remove from the grill and place chicken on a baking sheet. Cover the chicken with aluminum foil and let it rest for 5 minutes. Serve these best smoked chicken legs with your favorite side dishes.
Top Tip
For extra crispy chicken skin, turn the smoker to a high temperature for a few minutes at the end of the smoking process.
What readers have to say about this recipe:
⭐⭐⭐⭐⭐
These turned out so juicy & tasty! The timing was perfect. I didn't add BBQ sauce, but they honestly didn't even need it. Next time I'll try it with BBQ sauce, but only because I have some from a friend that makes his own. I highly recommend this recipe!!
- our reader, Lara M
📖 Variations
- Spicy: Add chili pepper flakes or cayenne pepper to the sweet rub to add heat to the chicken legs.
- Saucy: Add your favorite barbecue sauce during the last few moments of smoking.
- Sweet: Add extra brown sugar to the rub for a sweeter taste.
- Less sweet: Reduce the amount of sugar in the rub to make it less sweet.
- More seasoning: Feel free to add different spices to the dry rub to make it your own.
🥗 What Can I Serve With Smoked Chicken Legs?
These pellet smoker chicken drumsticks go with just about anything. Some of my favorites are:
Creamy Salads. Make Miracle Whip Coleslaw, Creamy Cucumber Salad, Red Skin Potato Salad, Bacon Ranch Pasta Salad, or Hawaiian Macaroni Salad.
Corn on the Cob. Make Smoked Corn on the Cob in Foil, Traeger Smoked Corn On The Cob, or Grilled Mexican Street Corn.
Baked Beans. Make Smoked Baked Beans with Bacon or Oven Baked Beans With Brown Sugar.
Macaroni and Cheese. My creamy, cheese Smoked Mac and Cheese is the ultimate side dish.
Potatoes. Make Smoked Baked Potatoes, Convection Oven Roasted Potatoes, or Crispy Air Fryer Potatoes.
💭 Expert Tips
- Let the chicken sit at room temperature for 30 minutes before smoking.
- Leave space between the chicken legs.
- Cook by temperature, not by time.
- Leftovers are excellent for quick meals throughout the week.
🌡️ Storage Tips
Fridge: Store leftover chicken legs in an airtight container for up to 3 days.
Freezer: Take the meat off the bone, place it in a Ziploc bag, and freeze for up to 2 months.
🧾 Recipe FAQs
It takes about 2 hours at 250 degrees F to smoke drumsticks, or until the internal temperature reaches 165-175 degrees F.
Yes, you can. The chicken will end up dry and rubbery. However, if cooked until the internal temperature reaches 175 degrees F, the chicken will be even more tender.
Hickory is one of my favorites, along with the Competition blend by Pit Boss which has a mixture of maple, cherry, and hickory. I also like the Signature blend by Traeger or pecan, mesquite, and alder. For a milder flavor, use cherry or apple wood.
The smoking time for chicken will depend on the size and temperature of your smoker, and the size and thickness of your chicken drumsticks. Generally, it takes about 2 hours, but always use a meat thermometer to ensure the chicken is cooked to an internal temperature of at least 165 degrees F or up to 175 degrees F.
Generally, smoking chicken at a temperature between 225-250 degrees F (107-121°C) will give you the best results. I do not recommend going higher than 250 degrees F as the chicken may dry out.
👩🏻🍳 More Smoked Chicken Recipes You'll Love
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Printable Recipe
BEST Smoked Chicken Legs on Pellet Grill
Ingredients
Homemade Dry Chicken Rub
- ¼ cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons Roasted Garlic and Peppers Seasoning a Club House seasoning. You can also use the McCormick brand.
- 2 teaspoons paprika or smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
Instructions
- Preheat the smoker to 250 degrees F. Make sure it is topped up with wood pellets.
- Cover the chicken legs on all sides with the olive oil. Use a brush or your fingers to get it all over.
- Apply the dry rub liberally over the chicken legs and ensure it covers all parts; top, bottom, and sides.
- Once the smoker comes up to temperature, place the chicken legs directly on the preheated grill and put your thermometer probe in, horizontally through each side, into the thickest part of the meat without touching the bone.
- Close the lid and smoke the chicken for one hour. After 1 hour, flip the chicken over and smoke the drumsticks for one more hour, until the internal temperature of the chicken legs reaches 165 degrees F. However, I cook chicken legs (or any dark meat) to 175 degrees F - it is much more tender. This will take about 2 hours total time.
- If you like BBQ sauce, apply your favorite sauce the last few minutes of cooking time.
- Remove the smoked chicken legs from the grill and place them on a serving tray. Cover with aluminum foil and let rest for 5 minutes before serving.
Video
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Notes
- Let the chicken sit at room temperature for 30 minutes before smoking.
- Leave space between the chicken legs.
- Cook by temperature, not by time.
- Leftovers are excellent for quick meals throughout the week.
- Store leftovers in an airtight container for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Julie Jevremov says
Was the chicken drumsticks supposed to be brined in kosher salt for 4 to 24 hours before starting your recipe? I didn't see mention of a brine, nor was there any marinating time suggested after putting on your rub recipe. The Pit Boss Pellet smoker using apple pecan pellets made a juicy drumstick but the meat was completely flavorless. This was my first time trying chicken on my new pellet smoker & I'm not sure if everyone knows you should have done a dry brine prior to starting this recipe?
Jeri Walker says
Congrats on your new smoker! 😊 A brine isn't required for this recipe - the smoke and dry rub add lots of flavor on their own. If it tasted a bit under-seasoned, I'd recommend using a little more rub and making sure it's well coated. The rub isn't meant to marinate, but even letting it sit while the smoker heats up can help it stick a bit better.
Lara M says
These turned out so juicy & tasty! The timing was perfect. I didn’t add bbq sauce, but they honestly didn’t even need it. Next time I’ll try it with BBQ sauce, but only because I have some from a friend that makes his own. I highly recommend this recipe!!
Jeri says
Thank you for trying out my recipe for Smoked Chicken Legs, Lara! I'm so glad to hear that you enjoyed them and found the timing perfect! They do turn out juicy and tasty without any sauce, but BBQ sauce is a delicious addition, especially if it is homemade sauce. Yum! Thanks again for giving this recipe a go, and thanks for taking the time to come back and comment! 🙂
Kay says
That's a great dry rub for smoked chicken legs, the whole family approved!
Jeri says
I'm so glad you liked it!
Linda says
We've been using our smoker grill a lot lately and this chicken legs recipe would be perfect!
Erin Gierhart says
Smoking gives these chicken legs the best flavor! And they are so juicy too!
Mihaela | https://theworldisanoyster.com/ says
I loved your smoked salmon, and the chicken legs look just as amazing. It seems we need to think seriously about buying a pellet grill.
Jeri says
You won't regret getting one; you would love it!
Freya says
These were so good and much easier than I thought to smoke!
Jessica Formicola says
That crispy skin is everything! When I made this for dinner last night, everyone loved it and they're already asking when I'm going to make it again!
Raquel says
We love using our smoker, especially during the summer. Going to try this soon!