Dennis Prescott

Happy Monday friends!

As I sit at my kitchen island writing away, the springtime sun is beaming into our Maritime home. Birds are chirping away. Kids are playing road hockey. Biking has quickly become the transit method of choice. Summer is absolutely on the way. The air is full to the brim with anticipation of outdoor hangs, and outdoor eats. And I’m absolutely pumped.

There is nothing that better represents summer time food than BBQ. Spending the afternoon outside, cooking in the hot sun = The Dream.

These chicken legs are a mouthwatering flavour bomb, and a sure fire hit. An overnight flavour chill in the fridge helps to give these dudes maximum deliciousness. And the rest is easy peasy. Perfect for a sunny afternoon, cold drink in hand, enjoying everything wonderful about this time of the year.

Ancho-Chili Smoked BBQ Chicken Legs

8 chicken legs

2 tablespoons olive oil

1 tablespoon ancho chili powder

1 tablespoon brown sugar

½ tablespoon ground espresso

½ teaspoon ground cumin

1 tablespoon lime zest

1 tablespoon kosher salt

½ tablespoon cracked black pepper

½ cup your favorite smokey BBQ sauce

Fresh lime, to serve.

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, start the grill on Smoke with the lid open until the fire is established and rocking away, about 5 minutes. Arrange the chicken legs on the grill, cover, and smoke for one hour.

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