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Grilled Paprika Chicken with Jalapeño Salsa

Grilled Paprika Chicken with Jalapeño Salsa

By Dennis Prescott

Kick boring chicken to the curb with Dennis the Prescott's hot and zesty recipe. Juicy chicken legs are marinated in a flavorful spice blend, cooked on the Traeger until charred, then finished off with a homemade roasted jalapeño salsa.

Prep Time

10 Min

Cook Time

45 Min

Pellets

Cherry

Ingredients

This recipe serves:

6

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Units of Measurement:
main
6 Whole chicken legs (thigh and drumstick)
2 Tablespoon olive oil
1 Tablespoon smoked paprika
1 Teaspoon ground coriander
Zest of 1 lime
1 1/2 Teaspoon sea salt
1 Teaspoon freshly cracked black pepper
Jalapeño Salsa
6 Medium jalapeños
4 garlic cloves, peeled
6 Sprig fresh cilantro
2 green onions
1 Tablespoon fresh lime juice
2 Tablespoon pure maple syrup
1/2 Cup distilled white vinegar
1 Teaspoon sea salt, plus more to taste

Steps

  • 1

    In a large bowl, rub the chicken legs with the olive oil, paprika, coriander, lime zest, salt, and pepper until well coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

  • 2

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 3

    Arrange the chicken legs directly on the grill grates, skin-side up. Insert the probe into the thickest part of a leg, avoiding the bone. Cook until until the internal temperature reaches 165°F, 40-45 minutes.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

    00:40

  • 4

    Meanwhile, make the jalapeño salsa: Place the peppers directly on the grill grates next to the chicken and cook until charred all over, 25-30 minutes.

    350 ˚F / 177 ˚C

    00:25

  • 5

    Remove the stems from the jalapeños, then transfer to a high-powered blender. Add the garlic, cilantro, green onions, lime juice, maple syrup, white vinegar, and salt and pulse until smooth. Season with more salt to taste. The salsa will keep for up to 2 weeks in an airtight container in the refrigerator.

  • 6

    Serve the chicken with the jalapeño salsa. Enjoy!

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