• 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

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!