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Chile Chicken Thighs

5

35

Hickory

Turn up the heat, this recipe packs a little spice in its back pocket. These thighs are what dinner dreams are made of.

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  • 2 Tablespoon soy sauce

  • 1/4 Cup honey

  • 2 Clove garlic, minced

  • 1/4 Teaspoon red pepper flakes

  • 4 boneless, skinless chicken thighs

  • 2 Tablespoon Olive oil

  • 2 Teaspoon Traeger Chicken Rub

  • ancho chile powder

  • 1/4 Teaspoon coarsely ground black pepper

  • chopped green onions, for garnish

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 2

    In a small bowl, whisk together the honey, soy sauce, garlic, and red pepper flakes.

    • 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.

    • 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

    165 ˚F

  • 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!

    • chopped green onions, for garnish

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