Smoked Chicken with Chimichurri
By Dennis The Prescott
Smoked paprika chicken legs, finished with an herby, spicy chimichurri sauce is a great way to liven up your chicken routine with savory flavor.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
| 4 | lime halves, for serving |
Chimichurri
| 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 |
Steps
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.
2
When ready to cook, set the Traeger temperature to 425℉ and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
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.
425 ˚F / 218 ˚C
165 ˚F / 74 ˚C
00:45
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.
5
Serve grilled chicken legs with the chimichurri, an extra squeeze of fresh lime juice, and your favorite side dish. Enjoy!
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