By Traeger Kitchen
This one's got all the right fixin's. Grilled thighs given our chicken rubdown, piled high in your favorite burger buns of choice atop our sweet, homemade slaw and given a sour pickle kick
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|4 Whole||boneless, skinless chicken thighs|
|To Taste||Traeger Chicken Rub|
|1 Cup||shredded green cabbage|
|1/2 Cup||shredded carrot|
|1/2 Medium||red onion, thinly sliced|
|1/2 Cup||sour cream|
|2 Tablespoon||white wine vinegar|
|To Taste||salt and pepper|
|4 Whole||burger buns|
When ready to cook, set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.
Season the chicken thighs evenly with Traeger Chicken Rub.
4 Whole boneless, skinless chicken thighs
To Taste Traeger Chicken Rub
Arrange the chicken thighs on the grill grate and cook for 25-30 minutes or until the internal temperature reaches 165 degrees F.
Remove from the grill and let rest while making the coleslaw.
Coleslaw: In a small bowl, combine mayonnaise, sour cream, vinegar, sugar, salt and pepper. In a medium bowl, combine cabbage, carrot and onion. Pour mayonnaise mixture over the cabbage mixture and stir to coat.
1 Cup shredded green cabbage
1/2 Cup shredded carrot
1/2 Medium red onion, thinly sliced
1/2 Cup Mayonnaise
1/2 Cup sour cream
2 Tablespoon white wine vinegar
1 Teaspoon Sugar
To Taste salt and pepper
Build the sandwich with the coleslaw and your favorite toppings. Enjoy!
4 Whole burger buns
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