Our Grilled Honey Balsamic Chicken Legs blend sweet, tangy, and savory for an irresistibly flavorful meal. The marinade combines soy sauce, balsamic vinegar, pineapple juice, and honey to infuse the legs with a rich, layered taste that crisps beautifully on the grill, leaving a caramelized finish on the skin.
Honey Balsamic Grilled Chicken Legs
If you need a reliable weeknight dinner or a show-stopping barbecue main, this recipe fits the bill. It’s straightforward to prepare, budget-friendly, and consistently popular with kids and adults alike. A big package of chicken legs stretches far while delivering tons of flavor.
Cooking outside on the grill adds smoky depth and crackling skin that turns a simple chicken leg into a memorable meal. This marinade balances salty, sweet, and slightly spicy notes so every bite is satisfying and layered.
Marinate overnight for the best flavor, grill slowly to cook through, then finish at a higher temperature to crisp the skin. While the chicken cooks, reduce the reserved marinade into a glossy sauce—brush it on at the end or serve it on the side for dipping.
Why you’ll love it!
- Deep, balanced flavor: Soy, balsamic, pineapple, and honey combine for savory-sweet complexity with a touch of heat.
- Crispy, caramelized skin: A high-heat finish gives the outside a satisfying crunch while keeping the meat juicy.
- Family-friendly and versatile: Great for cookouts, weeknight dinners, or make-ahead meals.
- Easy to prepare: Whisk, marinate, grill, and reduce—simple steps with big payoff.
- Crowd-pleaser: Mild spice and sweet notes make this popular with all ages.
75 ESSENTIAL Traeger Recipes
Recipe Shopping List
Here are the items you’ll want on hand. Exact quantities are listed below in the recipe card area.
- Chicken legs
- Soy sauce
- Balsamic vinegar
- Pineapple juice
- Honey
- Minced garlic
- Dark brown sugar
- Sriracha
See all of my chicken recipes!
How To Make This Recipe
Below is a concise overview of the process. Follow the full recipe card for exact amounts and timing. The method is simple: prepare the marinade, let the chicken absorb the flavors, grill low and slow, then finish hot for crisp skin and a reduced glaze.
- Prepare the marinade: Whisk soy sauce, balsamic vinegar, pineapple juice, honey, minced garlic, dark brown sugar, and sriracha together until smooth.
- Marinate the chicken: Place legs in a large resealable bag, pour in the marinade, seal, and refrigerate at least 4 hours or overnight.
- Preheat the grill: Heat to approximately 325°F (163°C). Remove chicken from the marinade and reserve the liquid.
- Grill: Cook chicken on indirect heat for 35–45 minutes, turning as needed, until nearly done.
- Simmer the reserved marinade: While the chicken cooks, bring the reserved marinade to a simmer in a saucepan and reduce by half to make a glaze.
- Finish hot: Raise the grill to about 450°F (232°C) for the final 10–15 minutes to crisp the skin. Brush with the reduced glaze before serving.
More Easy Traeger Recipes here!
Recipe FAQ
Local farmers’ markets are an excellent source for honey. Vendors often offer several varieties, and sampling helps you choose a flavor you enjoy. Buying local supports small producers, and many people find that region-specific honey can help with seasonal allergies. If you can’t get local honey, common varieties like clover honey are widely available and work well in recipes.
Raw honey is unpasteurized and retains more of its natural enzymes and compounds. Some prefer it for perceived health benefits and its distinct flavor. Pasteurized honey is heated to extend shelf life and reduce certain risks; it still adds sweetness and depth to recipes even if some raw characteristics are reduced.
To make a simple balsamic reduction, simmer the reserved marinade or plain balsamic vinegar over medium-low heat until it thickens and reduces by about half. Stir occasionally to prevent scorching. The concentrated glaze adds a glossy, tangy finish to the grilled chicken and is delicious spooned over rice or vegetables. If you prefer, store-bought balsamic reductions can be used as a shortcut.
Try our Traeger Chicken Thighs!
Serve this with…
- Grilled vegetables
- Creamy coleslaw
- Garlic mashed potatoes
- Corn on the cob
More Honey Recipes
- Honey Butter Griddle Cakes
- Instant Pot Honey Garlic Chicken Thighs — a great alternative for stovetop or instant pot cooking
- Honey Blueberry Whipped Goat Cheese
- Spicy Honey Sriracha Chicken with Rice Noodles
- Honey Pecan Shrimp
- Honey Garlic Ginger Stir Fry
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Honey Balsamic Traeger Grilled Chicken Legs
These chicken legs have a perfect balance of sweet honey and tangy balsamic, enhanced by soy and pineapple for depth. Grill them slowly, reduce the marinade to a glaze, and finish hot for crispy skin.
10 minutes
4 hours
1 hour
5 hours 10 minutes
Ingredients
- 10 chicken legs
- 1 cup soy sauce
- 1 cup balsamic vinegar
- 1 cup pineapple juice
- 1 cup honey
- 2 teaspoons minced garlic
- ½ cup dark brown sugar
- 1 teaspoon sriracha
Instructions
- Whisk all marinade ingredients together until smooth.
- Place chicken legs in a large resealable bag and pour in the marinade. Seal and refrigerate for at least 4 hours, preferably overnight.
- Preheat the grill to 325°F (163°C). Remove chicken from the marinade and reserve the liquid.
- Place legs on the grill grates and cook for 35–45 minutes, turning occasionally.
- Meanwhile, simmer the reserved marinade in a medium saucepan until it reduces by half, about 20–30 minutes.
- For the final 10–15 minutes, increase the grill temperature to 450°F (232°C) to crisp the skin. Brush the reduced glaze over the legs before serving.
- Serve hot and enjoy.
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Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 553
Total Fat: 19g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 273mg
Sodium: 1398mg
Carbohydrates: 38g
Fiber: 0g
Sugar: 36g
Protein: 54g
Nutrition data is an estimate. Consult a trusted source if you need precise values for medical or dietary reasons.
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