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Smoked Chicken with Chimichurri

Smoked Chicken with Chimichurri

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

10 Min

Cook Time

45 Min

Pellets

Hickory

Ingredients

This recipe serves:

6

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Units of Measurement:
main
6 Whole chicken legs
2 Tablespoon Olive oil
1 Tablespoon paprika
1 Tablespoon crushed coriander seeds
1 lime, zested
1 1/2 Teaspoon Sea salt
1 Teaspoon freshly cracked black pepper
4 lime halves, for serving
Chimichurri
1 Cup fresh flat-leaf parsley leaves
1 Cup Fresh cilantro leaves
1 jalapeño, halved and seeded
1/2 Medium Spanish onion, finely diced
3 Clove garlic, peeled
3 Tablespoon fresh squeezed lime juice
2 Tablespoon Red wine vinegar
1/3 Cup extra-virgin olive oil
1/2 Teaspoon Sea salt
1/2 Teaspoon freshly cracked black pepper

Steps

  • 1

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

  • 2

    When ready to cook, set the Traeger temperature to 425℉ and preheat with the lid closed for 15 minutes.

    425 ˚F / 218 ˚C

  • 3

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

    425 ˚F / 218 ˚C

    165 ˚F / 74 ˚C

    00:45

  • 4

    *Note: This chimichurri recipe makes extra leftover goodness. It's 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 and creamy.

  • 5

    Serve grilled chicken legs with the chimichurri, an extra squeeze of fresh lime juice, and your favorite side dish. Enjoy!

My Notes

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