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Ancho-Chili Smoked BBQ Chicken Legs

Ancho-Chili Smoked BBQ Chicken Legs

By Dennis The Prescott

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

Prep Time

8 Hr

Cook Time

2 Hr




Number of People Serving


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Units of Measurment:
1 Tablespoon ancho chile powder
2 Tablespoon brown sugar
1/2 Tablespoon ground espresso
1/2 Teaspoon ground cumin
1 lime, zested
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


  • 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.

    180 ˚F / 82 ˚C


    Super Smoke

  • 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℉.

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

  • 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!

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