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Apricot Glazed Chicken Thighs

Apricot Glazed Chicken Thighs

By Traeger Kitchen

These thighs are sweet, tangy and oh so savory. Boneless chicken thighs are given perfect grill marks, finished off in a bubbly, savory apricot BBQ sauce bath and garnished with fresh parsley.

Prep Time

5 Minutes

Cook Time

30 Minutes




Number of People Serving


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Units of Measurement:
6 Chicken Thigh, boneless, skin on
To Taste salt and pepper
1 Cup Traeger Apricot BBQ Sauce or Apricot Jam
3 Tablespoon chicken stock
2 Tablespoon soy sauce
1/4 Teaspoon red pepper flakes
3 Tablespoon lemon juice
1/2 Tablespoon lemon zest
1/4 Teaspoon kosher salt
1/4 Teaspoon black pepper
1/4 Cup parsley, chopped


  • 1

    When ready to cook, start the Traeger grill and set the temperature to 350 degrees F. Preheat, lid closed for 10-15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Season chicken thighs with salt and pepper and place directly on the grill grate. Cook 10-15 minutes until lightly browned.

    350 ˚F / 177 ˚C

    • 6  Chicken Thigh, boneless, skin on

    • To Taste salt and pepper

  • 3

    Transfer chicken thighs to a shallow cast iron pan. Combine ingredients for glaze in a small bowl and pour over chicken thighs.

    • 1 Cup Traeger Apricot BBQ Sauce or Apricot Jam

    • 3 Tablespoon chicken stock

    • 2 Tablespoon soy sauce

    • 1/4 Teaspoon red pepper flakes

    • 3 Tablespoon lemon juice

    • 1/2 Tablespoon lemon zest

    • 1/4 Teaspoon kosher salt

    • 1/4 Teaspoon black pepper

  • 4

    Return to the grill and cook 15-20 minutes more until chicken is cooked through and sauce is thickened occasionally basting thighs with the sauce.

    500 ˚F / 260 ˚C

  • 5

    Remove from grill and garnish with chopped parsley or chives. Enjoy!

    • 1/4 Cup parsley, chopped

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