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Dennis the Prescott’s bold and spicy chicken recipe features rich, unique flavors like ancho and espresso that will make any spring cookout or weekend BBQ memorable. Plan ahead–the chicken marinates overnight.
1 Tablespoon ancho chile powder
1 Tablespoon Brown sugar
1/2 Tablespoon ground espresso
1/2 Teaspoon ground cumin
1 Tablespoon lime zest
1 Tablespoon Kosher salt
1/2 Tablespoon freshly cracked black pepper
2 Tablespoon olive oil
1/2 Cup Traeger BBQ Sauce, or your favorite smoky BBQ sauce
Chopped fresh flat-leaf parsley, for garnish
1 lime, cut into wedges, for serving
1 Tablespoon ancho chile powder
1 Tablespoon Brown sugar
1/2 Tablespoon ground espresso
1/2 Teaspoon ground cumin
1 Tablespoon lime zest
1 Tablespoon Kosher salt
1/2 Tablespoon freshly cracked black pepper
2 Tablespoon olive oil
: 180 ˚F
: 180 ˚F
: 350 ˚F
: 165 ˚F
1/2 Cup Traeger BBQ Sauce, or your favorite smoky BBQ sauce
Chopped fresh flat-leaf parsley, for garnish
1 lime, cut into wedges, for serving