Ancho Chile Smoked BBQ Chicken Legs
By Dennis Prescott
Dennis the Prescott’s bold and spicy chicken recipe features rich, unique flavors like ancho and espresso that will make any spring cookout or weekend BBQ memorable. Plan ahead–the chicken marinates overnight.
Prep Time
20 Min
Cook Time
2 Hr
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Tablespoon | ancho chile powder |
| 1 Tablespoon | brown sugar |
| 1/2 Tablespoon | ground espresso |
| 1/2 Teaspoon | ground cumin |
| 1 Tablespoon | lime zest |
| 1 Tablespoon | kosher salt |
| 1/2 Tablespoon | freshly cracked black pepper |
| 2 Tablespoon | olive oil |
| 8 Whole | chicken legs (thighs and drumsticks) |
| 1/2 Cup | Traeger BBQ Sauce, or your favorite smoky BBQ sauce |
| Chopped fresh flat-leaf parsley, for garnish | |
| 1 | lime, cut into wedges, for serving |
Steps
1
In a small bowl, stir together the ancho chile powder, brown sugar, espresso, cumin, lime zest, salt, and black pepper.
2
Massage the chicken legs all over with the olive oil. Sprinkle the dry rub over the chicken and massage until well coated. Cover and marinate in the refrigerator overnight.
3
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
4
Place the chicken legs directly on the grill grates. Insert the probe into the thickest part of a leg, avoiding the bone. Close the lid and smoke for 1 hour.
180 ˚F / 82 ˚C
01:00
Super Smoke
5
Increase the Traeger temperature to 350°F. Continue cooking until the juices run clear and the internal temperature of the chicken reaches 165°F, about 1 hour more.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
01:00
6
When there is 10 minutes of cooking time remaining, baste the chicken all over with the Traeger BBQ Sauce.
7
Garnish the chicken with parsley and serve with the lime wedges alongside. Enjoy!
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