Peg Leg Chicken took us several tries to perfect, but it’s worth the effort. If you’re unfamiliar, it’s a chicken drumstick trimmed to create a handle, wrapped with bacon, smoked or grilled, and finished with a flavorful sauce. The combination of juicy meat, crisp bacon and a bold glaze makes this a standout dish. The beauty of Peg Leg Chicken is how easy it is to customize: change the rub or sauce and you can shift the flavor profile any direction you like.
This recipe is a bit labor intensive but rewarding. We prepared 12 pounds of drumsticks for this batch. To make the handle, cut around the lower part of the leg bone just above the meat to expose a clean bone “peg.” Wrap each drumstick with bacon and secure it with a sturdy toothpick. During the last stage of cooking, give each piece another generous brush of sauce and return them to the grill until the bacon is crisp and the glaze is tacky. I like to pull these when the meat reaches about 175°F (80°C) because the texture flakes apart nicely. For quick, accurate temperature checks I use an instant-read thermometer.
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We reserve one night a week as our date night. Often that means firing up the pellet grill on the patio, enjoying a relaxed meal with music, drinks and good conversation. A special meal like Peg Leg Chicken makes the evening feel even more memorable.
Backyard BBQ — A Wood Pellet Grill Recipe
Prep Time: 1 hour
Cook Time: About 30 minutes at 400°F (205°C)
Grill used: Royall 3000 Wood Pellet Grill
Pellets: A blend of hickory, oak and cherry works well for balanced smoke flavor
Ingredients: Peg Leg Chicken
- 18 chicken drumsticks
- 2 lbs bacon
- Sweet rub of your choice
- Whiskey or other glaze for finishing
- Strong toothpicks to secure the bacon
Cooking Directions: Peg Leg Chicken
Start by washing and patting the drumsticks dry. Using a sharp knife (and kitchen shears if helpful), cut the meat away from the top of the leg at the knuckle to expose a clean bone handle. This step takes time when working with many pieces, but it makes the presentation and eating experience much better. Remove excess skin from the knuckle area so the bone is easy to hold.
Season each drumstick with the sweet rub, wrap bacon around the meaty portion, and secure with a toothpick. Preheat your grill to 400°F (205°C) and place the Peg Legs directly on the grates. Rotate them occasionally so all sides brown evenly.
Total cook time is roughly 30 minutes; use internal temperature as your guide. In the last 10 minutes brush or dip the drumsticks in your glaze, then return them to the grill until the bacon is crisp and the glaze has set.
When the internal temperature reaches about 165°F (74°C), remove the chicken and let it rest for 5–10 minutes before serving. Note that carryover cooking may raise the temperature a few degrees. I recommend using an instant-read thermometer to check doneness.
Note: Pellet selection affects smoke character, but recipes are guides rather than strict rules. Feel free to experiment with different pellet blends until you find the balance you prefer. When smoking at temperatures below 250°F (122°C) you’ll get more smoke flavor; higher temperatures are primarily cooking, so smoke influence is reduced.
Backyard BBQ — A Wood Pellet Grill Recipe
Peg Leg Chicken — A Pellet Grill Recipe
About Our Recipes
We test recipes outdoors on a variety of grills and smokers, including pellet grills, charcoal and wood-fired ovens. Our goal is approachable recipes that deliver great flavor whether you’re using pellets, gas, wood or charcoal. The key elements are time and temperature; they determine texture and doneness more than any single ingredient.
Remember that a recipe is a starting point. Adjust rubs, glazes and cook times to suit your tastes and equipment. Experiment and make each dish your own.
Live your passion and do what you love,
Ken & Patti
