ancho-chili smoked bbq chicken legs


  • 1 Tablespoon ancho chile powder

  • 1 Tablespoon brown sugar

  • 1/2 Tablespoon ground espresso

  • 1/2 Teaspoon ground cumin

  • 1 lime, zested

  • 1 Tablespoon brown sugar

  • 1 Tablespoon kosher salt

  • 2 Tablespoon olive oil

  • 8 Chicken, Legs

  • 1/2 Cup Your Favorite BBQ Sauce

  • 1 Whole lime, cut into wedges

  • To Taste flat-leaf parsley, chopped




In a small dish, stir together the ancho chili powder, brown sugar, espresso, cumin, lime zest, sugar, and salt. Massage the chicken legs all over with the olive oil.


Pour over the dry rub and massage all over the chicken until well coated. Cover and chill in the fridge overnight.


When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. Place chicken legs on grill grate and smoke for 1 hour.


Place chicken legs on grill grate and smoke for 1 hour.


Increase the temperature to 350℉. Cook an additional hour, or until the juices run clear and the chicken has reached an internal temperature of 165℉.


When there is 10 minutes of cooking time remaining, baste the chicken all over with the bbq sauce. Serve with fresh lime and garnish with flat-leaf parsley. Enjoy!

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