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Golden brown smoked chicken legs on a white platter.

Smoked Teriyaki Chicken Legs

Chicken legs marinate over night in a super simple teriyaki marinade and then are smoked to perfection in a wood pellet grill!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Marinating 1 day
Total Time 1 day 1 hour 55 minutes
Servings 4
Calories 802kcal


  • Traeger Grill
  • Traeger Signature Blend
  • Chicken Leg Rack


  • 10 chicken legs

Teriyaki Marinade


  • Combine the soy sauce, sake, mirin and sugar in a large ziplock bag. Smoosh it around to dissolve the sugar.
  • Place the chicken legs in the bag and marinate in the refrigerator for 2-24 hours.
  • About 30 minutes before you are ready to smoke, preheat your smoker to 180 and remove the legs from the refrigerator.
  • If using a rack, place legs on it. Otherwise place the legs directly on the grill rack.
  • Smoke for 1 hour. If legs are directly on the grill, turn them over after 30 minutes.
  • Turn grill up to 350 and grill for 30-45 more minutes or until legs reach 165 degrees. Turning them once if they are directly on the grill rack.
  • Let rest for 15 minutes.


I usually use whatever pellets I happen to have on hand.  This time I had a Signature Blend from Traeger. 
These instructions, while written for a Traeger, should work on any wood pellet grill. 
Note - calorie counts are inflated because it reads all the ingredients in the marinade. 


Calories: 802kcal | Carbohydrates: 19g | Protein: 56g | Fat: 51g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 2117mg | Potassium: 723mg | Fiber: 1g | Sugar: 10g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg