Smoked Chicken with Chimichurri
Liven up your chicken with the savory flavor of the spicy chimichurri sauce. Smoked Chicken with Chimichurri with a hint of paprika are out of this world.
6 Whole chicken legs
2 Tablespoon Olive oil
1 Tablespoon paprika
1 Tablespoon crushed coriander seeds
1 lime, zested
1 1/2 Teaspoon
1 Teaspoon freshly cracked black pepper
4 lime halves, for serving
1 Cup fresh flat-leaf parsley leaves
1 Cup Fresh cilantro leaves
1 jalapeño, halved and seeded
1/2 Medium Spanish onion, finely diced
3 Clove garlic, peeled
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
In a large bowl, massage the chicken legs with olive oil, paprika, coriander, lime zest, salt, and pepper. For maximum flavor, cover and marinate in the fridge overnight.
When ready to cook, set the Traeger temperature to 425℉ and preheat with the lid closed for 15 minutes.
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.
*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.
Serve grilled chicken legs with the chimichurri, an extra squeeze of fresh lime juice, and your favorite side dish. Enjoy!
Recipe and photo from Traeger.