Grilled Paprika Chicken with Jalapeño Salsa

Steps

• 1

  In a large bowl, rub the chicken legs with the olive oil, paprika, coriander, lime zest, salt, and pepper until well coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

  Ingredients

  • 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

• 2

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 3

  Arrange the chicken legs directly on the grill grates, skin-side up. Insert the probe into the thickest part of a leg, avoiding the bone. Cook until until the internal temperature reaches 165°F, 40-45 minutes.

  350 ˚F / 177 ˚C

  165 ˚F / 74 ˚C

• 4

  Meanwhile, make the jalapeño salsa: Place the peppers directly on the grill grates next to the chicken and cook until charred all over, 25-30 minutes.

  350 ˚F / 177 ˚C

  Ingredients

  • 6 Medium jalapeños

• 5

  Remove the stems from the jalapeños, then transfer to a high-powered blender. Add the garlic, cilantro, green onions, lime juice, maple syrup, white vinegar, and salt and pulse until smooth. Season with more salt to taste. The salsa will keep for up to 2 weeks in an airtight container in the refrigerator.

  Ingredients

  • 4  garlic cloves, 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

  Serve the chicken with the jalapeño salsa. Enjoy!