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Baked Apricot Glazed Chicken Thighs

5

30

Apple

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.

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  • 6 boneless, skin-on chicken thighs

  • 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

  • 2

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

    350 ˚F

    • 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.

    • 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

  • 5

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

    • 1/4 Cup parsley, chopped

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