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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

Serves

4 - 6

People

Effort

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What's this?

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

Ingredients

  • 1 Tablespoon ancho chile powder

  • 1 Tablespoon brown sugar

  • 1/2 Tablespoon ground espresso

  • 1/2 Teaspoon ground cumin

  • 1 lime, zested

  • 1 Tablespoon brown sugar

  • 1 Tablespoon kosher salt

  • 2 Tablespoon olive oil

  • 8 Chicken, Legs

  • 1/2 Cup Traeger BBQ Sauce

  • 1 Whole lime, cut into wedges

  • To Taste flat-leaf parsley, chopped

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.
  • 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℉.
  • 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!