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Grilled Frog Legs with Creole Dipping Sauce

Grilled Frog Legs with Creole Dipping Sauce

By Traeger Kitchen

Our Southern-style frog legs are smoky, spicy, & downright meaty. So switch up chicken wing night, these smoked frog legs have got more kick.

Prep Time

20 Min

Cook Time

10 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

Units of Measurement:
Marinade
12 Ounce Louisiana hot sauce
1 Tablespoon Salt
2 Tablespoon Black pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon cayenne pepper
1 Cup corn starch
main
2 Pound Frog Legs
Creole Dipping Sauce
2 Tablespoon Olive oil
2 Tablespoon unsalted butter
1/2 Cup yellow onion, finely diced
2 Tablespoon garlic, minced
2 Tablespoon Fresh lemon juice
2 Tablespoon flat-leaf parsley, chopped
1 Cup heavy whipping cream
1/2 Cup Creole mustard, or coarse-grain mustard

Steps

  • 1

    Make the marinade. In a medium bowl, add the hot sauce, salt, pepper, onion powder, garlic powder, cayenne, and corn starch, and whisk to combine.

  • 2

    Place the frog legs in a large zip-top bag. Pour the marinade into the bag with frog legs. Seal the bag and place in the refrigerator to marinate for 12-24 hours.

  • 3

    Make the Creole Dipping Sauce. In medium saucepan over medium-high heat, heat the olive oil and butter. Add the onion, garlic, lemon juice, and parsley. Sauté until the onions become translucent, about 5 minutes.

  • 4

    Add the cream and bring the mixture to a simmer. Reduce the heat to low and continue cooking, stirring occasionally, until the cream reduces by half, about 10 minutes.

    00:10

  • 5

    Add the mustard and continue stirring until fully incorporated. Move the pan off the heat and keep warm, until frog legs are ready to serve.

  • 6

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 7

    Remove the frog legs from the marinade and place directly on the grill grates. Close the lid and cook for 4 minutes. Gently flip the legs over, and continue to cook until the internal temperature of the frog legs reaches 160°F.

    450 ˚F / 232 ˚C

    160 ˚F / 71 ˚C

    00:04

  • 8

    Remove the frog legs from the grill and serve with Creole dipping sauce. Enjoy!

My Notes


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