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Activating this element will cause content on the page to be updated.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 |
4
Activating this element will cause content on the page to be updated.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 |
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.
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.
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!
chopped green onions, for garnish