Grilled Paprika Chicken with Jalapeño Salsa

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  First, prepare the chicken. In a large bowl, combine chicken, olive oil, smoked paprika, coriander, lime zest, sea salt and pepper, and mix well. Cover with plastic wrap and marinade in the refrigerator for 4 hours (or at least 1 hour).

  Add A Note

  Ingredients

  • 6 Whole chicken legs (thigh and drumstick)

  • 2 Tablespoon olive oil

  • 1 Tablespoon smoked paprika

  • 1 Teaspoon ground coriander

  • 1 lime, zested

  • 1 1/2 Teaspoon sea salt

  • 1 Teaspoon freshly cracked black pepper

• 2

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  

  Grill: 350 ˚F

  Add A Note

• 3

  Arrange the chicken directly on the grill grates, skin side up. Cook until grilled to perfection, about 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F.

  

  Grill: 350 ˚F

  

  Probe: 165 ˚F

  Add A Note

• 4

  While the chicken cooks, prepare the jalapeño salsa. Place the peppers directly on the grill grates next to the chicken and cook until charred all over, about 25 to 30 minutes. Remove the stems from the jalapeños, then combine peppers and remaining salsa ingredients in a high-powered blender. Pulse until smooth. Taste and adjust seasoning as necessary. (Jalapeño salsa will store perfectly for up to 2 weeks in an airtight container in the refrigerator).

  

  Grill: 350 ˚F

  Add A Note

  Ingredients

  • 4 Medium jalapeños

  • 4 Clove garlic, peeled

  • 6 Sprig fresh cilantro

  • 2 green onions

  • 1 Tablespoon fresh squeezed lime juice

  • 2 Tablespoon pure maple syrup

  • 1/2 Cup distilled white vinegar

  • 1 Teaspoon sea salt

• 5

  Serve your beautiful chicken with a heaping helping of sweet and spicy jalapeño salsa. Enjoy!

  Add A Note