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Smoked Chicken with Chimichurri by Dennis the Prescott

Smoked Chicken with Chimichurri by Dennis the Prescott

By Dennis Prescott

Smoked paprika chicken legs, finished with an herby, spicy chimichurri sauce is a great way to liven up your chicken routine with savory flavor.

Prep Time

8 Hours

Cook Time

45 Minutes

Pellets

Alder

Ingredients

Number of people serving

6

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Units of measurement:
main
6 Chicken, Legs
7 1/3 Tablespoon extra-virgin olive oil
1 Tablespoon paprika
1 Tablespoon Corriander Seeds, crushed in a mortar and pestle
lime zest
1 1/2 Teaspoon salt
1 Teaspoon black pepper
1 Cup fresh parsley
1 Cup cilantro leaves
1 jalapeño, seeded and halved
2 Medium Spanish onion, diced
3 Clove garlic clove
3 Tablespoon lime juice
2 Tablespoon red wine vinegar

Step

  • 1

    In a large bowl, massage the chicken legs with the olive oil, paprika, coriander, lime zest, salt, and pepper. For maximum delicious, cover and marinade in the fridge overnight.

  • 2

    When ready to cook, set the temperature to High and preheat lid closed, for 15 minutes.

    500 ˚F / 260 ˚C

    00:15

  • 3

    Put the chicken directly on the grill grate, skin side up. Cook for 40-45 minutes or until chicken reads 165℉ on an instant-read thermometer.

    500 ˚F / 260 ˚C

    165 ˚F / 74 ˚C

    00:45

  • 4

    *Note: This chimichurri recipe makes extra leftover goodness perfect for grilled steak, fish, sandwiches, you name it. To make the Chimichurri: Combine all ingredients in the base of a food processor and pulse until smooth & creamy.

  • 5

    Serve grilled chicken legs with the chimichurri, an extra squeeze of fresh lime juice and your favorite side dish. Enjoy! Click to learn more about Pro Team member Chef Dennis The Prescott. Check out more of his recipes and photos on his Instagram @DennisThePrescott.

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