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Traeger Kitchen


Grilled Frog Legs with Creole Dipping Sauce

Prep Time

1 Days

Cook Time

25 Minutes

Effort

Pellets

Hickory

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 12 Ounce Louisiana-style hot sauce

  • 1 Tablespoon salt

  • 2 Tablespoon black pepper

  • 1 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 1 Tablespoon cayenne pepper

  • 1 Cup cornstarch

  • 2 Pound Frog Legs

  • 2 Tablespoon olive oil

  • 2 Tablespoon Butter, unsalted

  • 1/2 Cup yellow onion, diced

  • 2 Tablespoon garlic, minced

  • 2 Tablespoon lemon juice

  • 2 Tablespoon flat-leaf parsley, chopped

  • 1 Cup heavy cream

  • 1/2 Cup coarse-grained mustard

Steps

  • 1

    In a medium bowl, whisk together all marinade ingredients

    Ingredients

    • 12 Ounce Louisiana-style hot sauce

    • 1 Tablespoon salt

    • 2 Tablespoon black pepper

    • 1 Tablespoon onion powder

    • 1 Tablespoon garlic powder

    • 1 Tablespoon cayenne pepper

    • 1 Cup cornstarch

  • 2

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

    Ingredients

    • 2 Pound Frog Legs

  • 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. Add the cream and bring the mixture to a simmer. Continue cooking on low heat (stirring occasionally) until the cream reduces by half, about 10 minutes. 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.

    Ingredients

    • 2 Tablespoon olive oil

    • 2 Tablespoon Butter, unsalted

    • 1/2 Cup yellow onion, diced

    • 2 Tablespoon garlic, minced

    • 2 Tablespoon lemon juice

    • 2 Tablespoon flat-leaf parsley, chopped

    • 1 Cup heavy cream

    • 1/2 Cup coarse-grained mustard

  • 4

    When ready to cook, set temperature to High and preheat for 15 minutes. Remove frog legs from marinade and place on grill. Grill for 4 minutes, gently flip legs over, and continue to cook until the internal temperature of the frog legs reaches 160℉ (70 C).

    Grill500 ˚F

    Probe160 ˚F

  • 5

    Remove from grill and serve with Creole Dipping Sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.

Cooking Notes

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