Steps

• Step 1

  In a small bowl, stir together the ancho chile powder, brown sugar, espresso, cumin, lime zest, salt, and black pepper.

  Ingredients

  • 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

• Step 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.

  Ingredients

  • 2 Tablespoon olive oil

  • 8 Whole chicken legs (thighs and drumsticks)

• Step 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

• Step 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.

  01:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 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.

  01:00

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• Step 6

  When there is 10 minutes of cooking time remaining, baste the chicken all over with the Traeger BBQ Sauce.

  Ingredients

  • 1/2 Cup Traeger BBQ Sauce, or your favorite smoky BBQ sauce

• Step 7

  Garnish the chicken with parsley and serve with the lime wedges alongside. Enjoy!

  Ingredients

  •  Chopped fresh flat-leaf parsley, for garnish

  • 1  lime, cut into wedges, for serving