By Traeger Kitchen
For taste buds that won’t be cooled, try tequila-glazed chicken, it’s sweet & spicy.
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|12 Whole||Bone-In Chicken Thighs, Skinned|
|2 Teaspoon||ancho chile powder|
|1 1/2 Teaspoon||granulated garlic|
|1 1/2 Teaspoon||ground cumin|
|1 1/2 Teaspoon||freshly ground black pepper|
|3/4 Teaspoon||kosher salt|
|1 Teaspoon||chili powder|
|1 1/2 Tablespoon||extra-virgin olive oil|
|4 Tablespoon||pineapple juice|
|1/4 Teaspoon||red pepper flakes|
|1 1/2 Tablespoon||hot sauce|
|1 1/2 Tablespoon||butter|
|1 1/2 Tablespoon||fresh squeezed lime juice|
When ready to cook, start the Traeger and set the temperature to 375 degrees F and preheat for 10 to 15 minutes.
Combine the dry rub ingredients in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well to coat each piece.
12 Whole Bone-In Chicken Thighs, Skinned
2 Teaspoon ancho chile powder
2 Teaspoon sugar
1 1/2 Teaspoon granulated garlic
1 1/2 Teaspoon ground cumin
1 1/2 Teaspoon freshly ground black pepper
3/4 Teaspoon kosher salt
1 Teaspoon chili powder
1 1/2 Tablespoon extra-virgin olive oil
Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.
375 ˚F / 191 ˚C
Meanwhile, place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken (about 3 minutes). Keep the syrup warm while waiting to glaze.
4 Tablespoon honey
4 Tablespoon pineapple juice
3 Tablespoon Tequila
1/4 Teaspoon red pepper flakes
1 1/2 Tablespoon hot sauce
1 1/2 Tablespoon butter
1 1/2 Tablespoon fresh squeezed lime juice
After the chicken thighs have cooked for 15 minutes brush them with some of the syrup mixture. Turn the chicken over. Brush with more glaze on the other side and grill for another 10 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. Enjoy!
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C