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Ancho-Chili Smoked BBQ Chicken Legs

Dennis The Prescott


Ancho-Chili Smoked BBQ Chicken Legs

Prep Time

8 Hours

Cook Time

2 Hours

Effort
Level of Effort Icon

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difficulty
difficulty
difficulty
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Pellets

Cherry

Dennis the Prescott’s bold & spicy chicken recipe has rich & unique flavors that will make any spring cookout or weekend BBQ memorable.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      In a small dish, stir together the ancho chili powder, brown sugar, espresso, cumin, lime zest, sugar, and salt. Massage the chicken legs all over with the olive oil.
    • 2

      Pour over the dry rub and massage all over the chicken until well coated. Cover and chill in the fridge overnight.
    • 3

      When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. Place chicken legs on grill grate and smoke for 1 hour.
    • 4

      Place chicken legs on grill grate and smoke for 1 hour.
      Grill Icon
      Grill180˚
    • 5

      Increase the temperature to 350℉. Cook an additional hour, or until the juices run clear and the chicken has reached an internal temperature of 165℉.
      Grill Icon
      Grill350˚
      Probe Icon
      Probe165˚
    • 6

      When there is 10 minutes of cooking time remaining, baste the chicken all over with the bbq sauce. Serve with fresh lime and garnish with flat-leaf parsley. Enjoy!

    Cooking Notes

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