Step

• Step 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.

  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

• Step 2

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

• Step 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.

• Step 4

  Place chicken legs on grill grate and smoke for 1 hour.

  01:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 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

• Step 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!

  Ingredients

  • 1/2 Cup Traeger BBQ Sauce

  • 1 Whole lime, cut into wedges

  • To Taste flat-leaf parsley, chopped