Chile Chicken Thighs

Steps

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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!

  Ingredients

  •  chopped green onions, for garnish