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Ancho-Chile Smoked BBQ Chicken Legs

Prep Time

20 Minutes

Cook Time

2 Hours

Effort

Pellets

Cherry

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 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 cracked black pepper

  • 2 Tablespoon olive oil

  • 8 chicken legs

  • 1/2 Cup Traeger BBQ Sauce or your favorite BBQ sauce

  • 1 fresh lime, for serving

  • flat-leaf parsley, for serving

Steps

  • 1

    In a small dish, stir together the ancho chile powder, brown sugar, espresso, cumin, lime zest and salt. Massage the chicken legs all over with the olive oil. Pour over the dry rub and massage all over the chicken until well coated. Cover and chill in the fridge overnight.

    Ingredients

    • 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 cracked black pepper

    • 2 Tablespoon olive oil

    • 8 chicken legs

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 3

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

    Grill180 ˚F

  • 4

    Increase Traeger temperature to 350°F. Cook an additional hour, or until the juices run clear and the chicken has reached an internal temperature of 165°F.

    Grill350 ˚F

    Probe165 ˚F

  • 5

    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 or your favorite BBQ sauce

    • 1 fresh lime, for serving

    • flat-leaf parsley, for serving

Cooking Notes

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