Apricot Glazed Chicken Thighs
By Traeger Kitchen
18 Reviews
These thighs are sweet, tangy and oh so savory. Boneless chicken thighs are given perfect grill marks, finished off in a bubbly, savory apricot BBQ sauce bath and garnished with fresh parsley.
Prep Time
5 Min
Cook Time
30 Min
Pellets
Apple
Yields: 4 Servings
Ingredients
main
- 6
- Chicken Thigh, boneless, skin on
- To Taste
- salt and pepper
- 1 Cup
- Traeger Apricot BBQ Sauce or Apricot Jam
- 3 Tablespoon
- chicken stock
- 2 Tablespoon
- soy sauce
- 1/4 Teaspoon
- red pepper flakes
- 3 Tablespoon
- lemon juice
- 1/2 Tablespoon
- lemon zest
- 1/4 Teaspoon
- kosher salt
- 1/4 Teaspoon
- black pepper
- 1/4 Cup
- parsley, chopped
Units of Measurment:
Step
Step 1
When ready to cook, start the Traeger grill and set the temperature to 350 degrees F. Preheat, lid closed for 10-15 minutes.
350 ˚F / 177 ˚C
Step 2
Season chicken thighs with salt and pepper and place directly on the grill grate. Cook 10-15 minutes until lightly browned.
00:15
350 ˚F / 177 ˚C
Ingredients
6 Chicken Thigh, boneless, skin on
To Taste salt and pepper
Step 3
Transfer chicken thighs to a shallow cast iron pan. Combine ingredients for glaze in a small bowl and pour over chicken thighs.
Ingredients
1 Cup Traeger Apricot BBQ Sauce or Apricot Jam
3 Tablespoon chicken stock
2 Tablespoon soy sauce
1/4 Teaspoon red pepper flakes
3 Tablespoon lemon juice
1/2 Tablespoon lemon zest
1/4 Teaspoon kosher salt
1/4 Teaspoon black pepper
Step 4
Return to the grill and cook 15-20 minutes more until chicken is cooked through and sauce is thickened occasionally basting thighs with the sauce.
00:20
500 ˚F / 260 ˚C
Step 5
Remove from grill and garnish with chopped parsley or chives. Enjoy!
Ingredients
1/4 Cup parsley, chopped
My Notes
In order to add notes for this recipe, you must log in or create an account.