Steps

• Step 1

  In a blender, combine the cilantro, parsley, basil, mint, garlic, red pepper flakes, salt, black pepper, lime juice and 1/2 cup olive oil. Blend on medium speed until smooth.

  Ingredients

  • 1  bunch of fresh cilantro

  • 1  bunch of fresh parsley

  • 1/4 Cup fresh basil leaves

  • 1/4 Cup fresh mint leaves

  • 2  garlic cloves

  • 1/4 Teaspoon red pepper flakes

  • To Taste kosher salt

  • To Taste freshly ground black pepper

  •  Juice of 3 limes

  • 1/2 Cup plus 2 tablespoons olive oil, divided

• Step 2

  Reserve some marinade for serving, then pour the remaining marinade over the chicken in a large bowl or zip-top bag. Cover and refrigerate for 2-3 hours.

  Ingredients

  • 2 Pound chicken legs (thighs and drumsticks)

• Step 3

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 4

  Transfer the chicken from the marinade to a rimmed baking sheet. Place the pan directly on the grill grates. Insert the probe into the thickest part of a chicken thigh. Close the lid, and cook until the chicken begins to brown, about 20 minutes.

  00:20

  400 ˚F / 204 ˚C

• Step 5

  Toss the carrots and red onion with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.

  Ingredients

  • 1/2 Pound baby carrots with tops

  • 1  red onion, cut into eighths

• Step 6

  Scatter the vegetables on the baking sheet with the chicken and return to the grill.. Close the lid and cook until the carrots and onions begin to brown and the internal temperature of the chicken reaches 160°F, 15-20 minutes more.

  00:20

  400 ˚F / 204 ˚C

  160 ˚F / 71 ˚C

• Step 7

  Remove the baking sheet from the grill and let the chicken rest until the internal temperature rises to 165°F, 5-10 minutes.

• Step 8

  Drizzle with the reserved marinade and serve. Enjoy!