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Smoked Chicken with Chimichurri

Prep Time

10 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

Smoked paprika chicken legs, finished with an herby, spicy chimichurri sauce is a great way to liven up your chicken routine with savory flavor.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 chicken legs

  • 2 Tablespoon extra-virgin olive oil

  • 1 Tablespoon paprika

  • 1 Tablespoon crushed coriander seeds

  • 1 lime, zested

  • 1 1/2 Teaspoon salt

  • 1 Teaspoon freshly cracked black pepper

Chimichurri

  • 1 Cup fresh flat-leaf parsley leaves

  • 1 Cup cilantro leaves

  • 1 jalapeño, halved and seeded

  • 2 Medium Spanish onion, finely diced

  • 3 Clove garlic clove

  • 3 Tablespoon fresh squeezed lime juice

  • 2 Tablespoon red wine vinegar

  • 1/3 Cup extra-virgin olive oil

  • 1/2 Teaspoon sea salt

  • 1/2 Teaspoon freshly cracked black pepper

Steps

  • 1

    In a large bowl, massage the chicken legs with the olive oil, paprika, coriander, lime zest, salt and pepper. For maximum flavor, cover and marinade in the fridge overnight.

    Ingredients

    • 6 chicken legs

    • 2 Tablespoon extra-virgin olive oil

    • 1 Tablespoon paprika

    • 1 Tablespoon crushed coriander seeds

    • 1 lime, zested

    • 1 1/2 Teaspoon salt

    • 1 Teaspoon freshly cracked black pepper

  • 2

    When ready to cook, set Traeger temperature to 425℉ and preheat lid closed, for 15 minutes.

    Grill425 ˚F

  • 3

    Put the chicken directly on the grill grate, skin-side up. Cook for 40 to 45 minutes or until chicken reaches 165℉ on an instant-read thermometer.

    Grill425 ˚F

    Probe165 ˚F

  • 4

    *Note: This chimichurri recipe makes extra leftover goodness. It's perfect for grilled steak, fish, sandwiches, you name it. To make the Chimichurri: Combine all ingredients in the base of a food processor and pulse until smooth and creamy.

    Ingredients

    • 1 Cup fresh flat-leaf parsley leaves

    • 1 Cup cilantro leaves

    • 1 jalapeño, halved and seeded

    • 2 Medium Spanish onion, finely diced

    • 3 Clove garlic clove

    • 3 Tablespoon fresh squeezed lime juice

    • 2 Tablespoon red wine vinegar

    • 1/3 Cup extra-virgin olive oil

    • 1/2 Teaspoon sea salt

    • 1/2 Teaspoon freshly cracked black pepper

  • 5

    Serve grilled chicken legs with the chimichurri, an extra squeeze of fresh lime juice and your favorite side dish. Enjoy!

Cooking Notes

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