Étapes

• Step 1

  When ready to cook, start the Traeger and set the temperature to 375 degrees F and preheat for 10 to 15 minutes.

• Step 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.

  Ingrédients

  • 12 Whole bone-in chicken thighs, skinned

  • 2 Teaspoon poudre de chili ancho

  • 2 Teaspoon sucre

  • 1 1/2 Teaspoon flocons d’ail

  • 1 1/2 Teaspoon Cumin Moulu

  • 1 1/2 Teaspoon poivre noir fraîchement moulu

  • 3/4 Teaspoon sel cachère

  • 1 Teaspoon poudre de chili

  • 1 1/2 Tablespoon huile d’olive extra vierge

• Step 3

  Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.

  00:15

  375 ˚F / 191 ˚C

• Step 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.

  Ingrédients

  • 4 Tablespoon miel

  • 4 Tablespoon jus d’ananas

  • 3 Tablespoon tequila

  • 1/4 Teaspoon Flocons de piment fort rouge

  • 1 1/2 Tablespoon Sauce Piquante

  • 1 1/2 Tablespoon Beurre

  • 1 1/2 Tablespoon fresh squeezed lime juice

• Step 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