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Kick boring chicken to the curb with Dennis the Prescott's hot and zesty recipe. Juicy chicken legs are marinated in a flavorful spice blend, cooked on the Traeger until charred, then finished off with a homemade roasted jalapeño salsa.
6 Whole chicken legs (thigh and drumstick)
2 Tablespoon Olive oil
1 Tablespoon smoked paprika
1 Teaspoon ground coriander
Zest of 1 lime
1 1/2 Teaspoon Sea salt
1 Teaspoon freshly cracked black pepper
4 cloves garlic, peeled
6 Sprig fresh cilantro
2 green onions
1 Tablespoon fresh lime juice
2 Tablespoon pure maple syrup
1/2 Cup distilled white vinegar
1 Teaspoon sea salt, plus more to taste
6 Medium jalapeños
6 Whole chicken legs (thigh and drumstick)
2 Tablespoon Olive oil
1 Tablespoon smoked paprika
1 Teaspoon ground coriander
Zest of 1 lime
1 1/2 Teaspoon Sea salt
1 Teaspoon freshly cracked black pepper
: 350 ˚F
: 350 ˚F
: 165 ˚F
6 Medium jalapeños
4 cloves garlic, peeled
6 Sprig fresh cilantro
2 green onions
1 Tablespoon fresh lime juice
2 Tablespoon pure maple syrup
1/2 Cup distilled white vinegar
1 Teaspoon sea salt, plus more to taste