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Chile Chicken Thighs

Chile Chicken Thighs

By Traeger Kitchen


Turn up the heat, this recipe packs a little spice in its back pocket. These thighs are what dinner dreams are made of.

Prep Time

5 Minutes

Cook Time

35 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
2 Tablespoon soy sauce
1/4 Cup honey
2 Clove garlic, minced
1/4 Teaspoon red pepper flakes
4 boneless, skinless chicken thighs
2 Tablespoon Olive oil
2 Teaspoon Traeger Chicken Rub
To Taste ancho chile powder
1/4 Teaspoon coarsely ground black pepper
chopped green onions, for garnish
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 Tablespoon soy sauce
1/4 Cup honey
2 Clove garlic, minced
1/4 Teaspoon red pepper flakes
4 boneless, skinless chicken thighs
2 Tablespoon Olive oil
2 Teaspoon Traeger Chicken Rub
To Taste ancho chile powder
1/4 Teaspoon coarsely ground black pepper
chopped green onions, for garnish

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    In a small bowl, whisk together the honey, soy sauce, garlic, and red pepper flakes.

    Ingredients
    • 2 Tablespoon soy sauce

    • 1/4 Cup honey

    • 2 Clove garlic, minced

    • 1/4 Teaspoon red pepper flakes

  • 3

    Drizzle the chicken thighs with the olive oil and season on both sides with the Traeger Chicken Rub, black pepper, and ancho chile powder.

    Ingredients
    • 4  boneless, skinless chicken thighs

    • 2 Tablespoon Olive oil

    • 2 Teaspoon Traeger Chicken Rub

    • To Taste ancho chile powder

    • 1/4 Teaspoon coarsely ground black pepper

  • 4

    Place the seasoned chicken thighs directly on the grill grates. Insert the probe horizontally into the thickest part of a thigh. Close the lid and cook, flipping once, until the internal temperature reaches 165°F, about 15 minutes per side.

    400 ˚F / 204 ˚C

    165 ˚F / 74 ˚C

  • 5

    Brush the thighs with the chile-honey glaze, then remove from the grill. Garnish with the green onions and serve with the remaining glaze alongside. Enjoy!

    Ingredients
    •  chopped green onions, for garnish

Cooking Notes

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