Steps

• Step 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.

  Ingredients

  • 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

• Step 2

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

  425 ˚F / 218 ˚C

• Step 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.

  00:45

  425 ˚F / 218 ˚C

  165 ˚F / 74 ˚C

• Step 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.

  Ingredients

  • 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

• Step 5

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

  Ingredients

  • 4  lime halves, for serving