ancho-chili smoked bbq chicken legs
INGREDIENTS
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
PREPARATION
Steps
1
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.
2
Pour over the dry rub and massage all over the chicken until well coated. Cover and chill in the fridge overnight.
3
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.
4
Place chicken legs on grill grate and smoke for 1 hour.
5
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℉.
6
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!