• Smoked Chicken with Chimichurri by Dennis the Prescott
 
  • Smoked Chicken with Chimichurri by Dennis the Prescott
 

Smoked Chicken with Chimichurri by Dennis the Prescott

  • Difficulty2/5
  • Prep time10 mins
  • Cook time45 mins
  • Serves6 - 8
  • HardwoodAlder

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

Chicken Legs:

  • 6 WHOLE BONE-IN CHICKEN LEGS
  • 2 tbsp OLIVE OIL
  • 1 tbsp PAPRIKA
  • 1 tbsp CORIANDER SEEDS, CRUSHED IN A MORTAR AND PESTLE
  • ZEST OF 1 LIME
  • 1 1/2 tsp SEA SALT
  • 1 tsp FRESHLY CRACKED BLACK PEPPER
  • 1-2 LIMES, HALVED, FOR SERVING (AND SQUEEZING)

Chimichurri:

  • 1 cup FRESH FLAT-LEAF PARSLEY LEAVES
  • 1 cup FRESH CILANTRO LEAVES
  • 1 Jalapeño, HALVED AND SEEDS REMOVED
  • 1/2 MEDIUM SPANISH ONION, FINELY DICED
  • 3 cloves GARLIC, PEELED
  • 3 tbsp FRESH SQUEEZED LIME JUICE
  • 2 tbsp RED WINE VINEGAR
  • 1/3 cup EXTRA VIRGIN OLIVE OIL
  • 1/2 tsp SEA SALT
  • 1/2 tsp FRESHLY CRACKED BLACK PEPPER

Chicken Legs:

  • 6 WHOLE BONE-IN CHICKEN LEGS
  • 2 tbsp OLIVE OIL
  • 1 tbsp PAPRIKA
  • 1 tbsp CORIANDER SEEDS, CRUSHED IN A MORTAR AND PESTLE
  • ZEST OF 1 LIME
  • 1 1/2 tsp SEA SALT
  • 1 tsp FRESHLY CRACKED BLACK PEPPER
  • 1-2 LIMES, HALVED, FOR SERVING (AND SQUEEZING)

Chimichurri:

  • 1 cup FRESH FLAT-LEAF PARSLEY LEAVES
  • 1 cup FRESH CILANTRO LEAVES
  • 1 Jalapeño, HALVED AND SEEDS REMOVED
  • 1/2 MEDIUM SPANISH ONION, FINELY DICED
  • 3 cloves GARLIC, PEELED
  • 3 tbsp FRESH SQUEEZED LIME JUICE
  • 2 tbsp RED WINE VINEGAR
  • 1/3 cup EXTRA VIRGIN OLIVE OIL
  • 1/2 tsp SEA SALT
  • 1/2 tsp FRESHLY CRACKED BLACK PEPPER

Preparation

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

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 425 degrees F and preheat lid closed, 10-15 minutes.

Put the chicken directily on the grill grate, skin side up. Cook for 40-45 minutes or until chicken reads 165 degrees F on an instant-read thermometer.

*Note: This chimichurri recipe makes extra leftover goodness. 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 & creamy.

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

Click to learn more about Pro Team member Chef Dennis The Prescott. Check out more of his recipes and photos on his Instagram @DennisThePrescott.

Access this, and over a thousand other Traeger recipes on the Traeger App. 

  • Difficulty2/5
  • Prep time10 mins
  • Cook time45 mins
  • Serves6 - 8
  • HardwoodAlder