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Honey Balsamic Traeger Grilled Chicken Legs

Try my Honey Balsamic Traeger Grilled Chicken Legs and prepare to love them. With the right amount of sweet from the honey and tang from the vinegar, these are bursting with flavor! Cooking them on the Traeger just adds a whole new level of awesome.

Honey Balsamic Chicken Legs

Honey Balsamic Traeger Grilled Chicken Legs

Are you looking for something to make for dinner tonight? A meal that is super simple, but will amaze family and guests alike? This is so easy, anyone could make this and everyone will enjoy it!

There is nothing quite like a summertime dinner that is cooked out on the grill. I just cannot get enough, and neither can the kids.

Chicken legs are always a hit at our house, and they are usually one of the most economical pieces of chicken you can get. I can buy a giant package of these with 10-12 chicken legs inside for under $10 typically, and that’s going to be a win in this house every time.


More awesome Wood-Pellet Grill Recipes here in my Traeger Recipes Collection!


Honey Balsamic Traeger Grilled Chicken Legs

Where Do You Buy Your Honey?

I love to go to the local farmers market for my honey. A lot of times there is a person there selling more than one kind and are always so kind to let me try all the flavors. Another reason that I like to go local is when you get honey from your area, it supposedly will help with seasonal allergies! That is a win for everyone, and it has the added benefit of also supporting my local community.

The kind that is most common in the United States is clover honey. Very delicious and is used in a lot of different recipes.


More OWYD recipes with HONEY!


Honey Balsamic Traeger Grilled Chicken Legs

Should You Use Raw Honey?

Raw honey isn’t pasteurized, which means that it isn’t brought to a boil. Some say that the benefits are better maintained in the raw state, some of which include a natural antibiotic and it also promotes healthy digestion.

Processed (pasteurized) honey is brought to a boil which boils out a lot of the health benefits that come in the more natural state (raw). Thankfully it won’t take out any of the flavors, and it also reduces the risk of botulism.

Honey Balsamic Traeger Grilled Chicken Legs

How To Make a Balsamic Reduction

There are so many ways to use balsamic vinegar. Salads are a favorite in many households. It is also used in pasta, used for dipping bread into, and many other things as well.

With this recipe, the marinade actually becomes the sauce too. This is safe to do because the liquid is thoroughly cooked after the marinade process. It is also delicious. Reduce it by half and make some extra rice because you are definitely going to want to eat this sauce over rice forever and always.

If you’d rather not with this part of things, also totally acceptable is just buying a bottle of balsamic reduction at the store.

I keep one in my cupboard for a rainy day.

Honey Balsamic Traeger Grilled Chicken Legs

How To Make Grilled Honey Balsamic Chicken Legs

Marinate the chicken legs in balsamic vinegar, soy, honey, and pineapple marinade for at least 4 hours. Next, the legs are slowly grilled at 325° for an hour, and then fished off at 425° for 15 minutes to crisp up the skin.

Drizzle with a balsamic reduction and serve with the basmati rice and a salad, and dinner is done. Such an easy and satisfying dinner.

Until next time my friends. 🙂

Honey Balsamic Chicken Legs

Honey Balsamic Traeger Grilled Chicken Legs

Honey Balsamic Traeger Grilled Chicken Legs

Yield: 8 servings
Prep Time: 10 minutes
Marinate Time: 4 hours
Cook Time: 1 hour
Total Time: 5 hours 10 minutes

Try my Honey Balsamic Traeger Grilled Chicken Legs and prepare to love them. With the right amount of sweet from the honey and tang from the vinegar, these are bursting with flavor! Cooking them on the Traeger just adds a whole new level of awesome.

Ingredients

  • 10-12 chicken legs
  • 1 cup soy sauce
  • 1 cup balsamic vinegar
  • 1 cup pineapple juice
  • 1 cup honey
  • 2 teaspoons minced garlic
  • 1/2 cup dark brown sugar
  • 1 teaspoon sriracha

Instructions

  1. Mix all of the marinade ingredients together and whisk until combined.
  2. Place your chicken legs in a gallon ziplock baggie (or two if necessary), and pour in your marinade.
  3. Let marinate for a minimum of 4 hours, or overnight preferably.
  4. Preheat your grill to 325°, and place the legs on the grill grates. RESERVE THE MARINADE.
  5. While the chicken is cooking, place your marinade into a medium-sized sauce pot, and bring to a simmer. Simmer for 20-30 minutes, or until reduced by half. Set aside.
  6. Grill the chicken legs for 35-45 minutes, and then crank your grill up to 450 for the last 15 minutes of cooking to get that skin crispy.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 632 Total Fat: 23g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 328mg Sodium: 1440mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 0g Sugar: 36g Sugar Alcohols: 0g Protein: 64g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Stephanie

Tuesday 9th of July 2019

What can I use instead of pineapple juice?

Nicole Johnson

Tuesday 9th of July 2019

Lemon juice or orange juice might work instead!

Rami

Wednesday 3rd of July 2019

would it be good to smoke by chicken at 275 degrees for like an hour and then do the 450 for 15 minutes? would the smoke flavor be compatible with the sweet and tangy flavors of the honey and vinegar?

Nicole Johnson

Thursday 4th of July 2019

I think that sounds like a fine idea. Woodfire adds such a great element to meat!

Jami

Monday 1st of July 2019

Step 5 says to set the reduction aside but never says what to do with it afterwards. I’m assuming you use it as a glaze or sauce on the chicken but when do you apply it? While it’s still on the grill or after it’s been removed? Thanks.

Nicole Johnson

Wednesday 3rd of July 2019

Yup! I usually just let people pour it over (or not) once we are plating, and serve these with some steamed rice and vegetables.

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Friday 7th of June 2019

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Adri

Friday 17th of May 2019

Thank you for the recipe. I’m excited to try it. My question is about the marinade. You mentioned to have it sit aside but don’t say what to do with it. Since you had raw chicken in it, will you really use it again?

Nicole Johnson

Friday 17th of May 2019

Hey Adri! The marinade is cooked and reduced after the marinade so is totally safe to eat. Just as safe as the chicken after it is cooked. Step 5 of the recipe should detail this. Hope that helps!