Tequila Lime Chicken Thighs
By Traeger Kitchen
For taste buds that won’t be cooled, try tequila-glazed chicken, it’s sweet & spicy.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 |
| 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 |
Step
1
When ready to cook, start the Traeger and set the temperature to 375 degrees F and preheat for 10 to 15 minutes.
2
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.
3
Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.
375 ˚F / 191 ˚C
00:15
4
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.
5
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
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