Ancho-Chili Smoked BBQ Chicken Legs
By Dennis Prescott
Dennis the Prescott’s bold & spicy chicken recipe has rich & unique flavors that will make any spring cookout or weekend BBQ memorable.
Prep Time
8 Hours
Cook Time
2 Hours
Pellets
Cherry
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Tablespoon | ancho chile powder |
| 2 Tablespoon | brown sugar |
| 1/2 Tablespoon | ground espresso |
| 1/2 Teaspoon | ground cumin |
| 1 | lime, zested |
| 1 Tablespoon | kosher salt |
| 2 Tablespoon | olive oil |
| 8 | Chicken, Legs |
| 1/2 Cup | Traeger BBQ Sauce |
| 1 Whole | lime, cut into wedges |
| To Taste | flat-leaf parsley, chopped |
Step
1
In a small dish, stir together the ancho chili powder, brown sugar, espresso, cumin, lime zest, sugar, and salt. Massage the chicken legs all over with the olive oil.
2
Pour over the dry rub and massage all over the chicken until well coated. Cover and chill in the fridge overnight.
3
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. Place chicken legs on grill grate and smoke for 1 hour.
4
Place chicken legs on grill grate and smoke for 1 hour.
180 ˚F / 82 ˚C
01:00
Super Smoke
5
Increase the temperature to 350℉. Cook an additional hour, or until the juices run clear and the chicken has reached an internal temperature of 165℉.
350 ˚F / 177 ˚C
165 ˚F / 74 ˚C
6
When there is 10 minutes of cooking time remaining, baste the chicken all over with the bbq sauce. Serve with fresh lime and garnish with flat-leaf parsley. Enjoy!
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