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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
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 | boneless, skin-on chicken thighs |
| 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 |
Steps
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
Ingredients
6 boneless, skin-on chicken thighs
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.
Ingredients
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.
350 ˚F / 177 ˚C
5
Remove from grill and garnish with chopped parsley or chives. Enjoy!
Ingredients
1/4 Cup parsley, chopped