Our Grilled Honey Balsamic Chicken Legs are a perfect combination of sweet, tangy, and savory flavors, making them an excellent choice for a summer barbecue or a weeknight dinner. The marinade features a mix of soy sauce, balsamic vinegar, pineapple juice, and honey, giving the chicken legs a deep, rich flavor that pairs beautifully with the charred, crispy skin from the grill.

Honey Balsamic 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 can’t 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 every time.

The marinade for these chicken legs is key to getting that delicious balance of sweet and tangy flavors. By combining soy sauce, balsamic vinegar, pineapple juice, honey, and a hint of sriracha, the chicken absorbs a range of flavors, from savory to slightly spicy. After marinating, the chicken is grilled and then finished at a higher temperature to create a crispy, caramelized skin. The reserved marinade is simmered down into a thick glaze that perfectly complements the grilled chicken.

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Honey Balsamic Chicken Legs shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Legs
• Soy Sauce
• Balsamic Vinegar
• Pineapple Juice
• Honey
• Minced Garlic
• Dark Brown Sugar
• Sriracha

See all of my chicken recipes!

How to make grilled chicken legs with honey and balsamic

Want the general overview on how this recipe is made? Here’s a summary so you know what you’re getting into! When you actually cook the recipe make sure that you use the recipe card at the bottom of the post.

1. Prepare the Marinade: Whisk together soy sauce, balsamic vinegar, pineapple juice, honey, minced garlic, dark brown sugar, and sriracha until well combined.
2. Marinate the Chicken: Place the chicken legs in a gallon-sized ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat the Grill: Heat your grill to 325°F. Remove the chicken from the marinade and set the marinade aside for later use.
4. Grill the Chicken: Place the chicken legs on the grill and cook for 35-45 minutes. Simmer the reserved marinade in a saucepot until reduced by half.
5. Finish Grilling: Increase the grill temperature to 450°F for the last 15 minutes to crisp up the skin. Brush with the reduced marinade before serving.

More Easy Traeger Recipes here!

FAQ

Where do you buy the best 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.

What about 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.

How do you 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.

Try our Traeger Chicken Thighs!

• Honey Butter Griddle Cakes
• Instant Pot Honey Garlic Chicken Thighs (would also be great on the Traeger!)
• Honey Blueberry Whipped Goat Cheese
• Spicy Honey Sriracha Chicken with Rice Noodles
• Honey Pecan Shrimp
• Honey Garlic Ginger Stir Fry