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Traeger BBQ Chicken Thighs

Prep Time

15 Minutes

Cook Time

2 Hours

Effort

Pellets

Mesquite

Barricade the door, your crew's comin' knockin' for this wood-fired hen's aroma that's wafting through the air. One bite and you'll be glad you saved the beef and devoured chicken.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 16 bone-in chicken thighs

  • 1 Bottle (16 oz) bottle Italian dressing

  • 4 Tablespoon salted butter

  • 1/3 Cup water

  • 2 Teaspoon salt

  • Traeger Pork & Poultry Rub

  • 2 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup Traeger Apricot BBQ Sauce or Apricot Jam

  • 2 Tablespoon apple cider vinegar

  • 2 Tablespoon honey

  • 1 Teaspoon soy sauce

Steps

  • 1

    Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours.

    Ingredients

    • 16 bone-in chicken thighs

    • 1 Bottle (16 oz) bottle Italian dressing

  • 2

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • 3

    Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350 and allow the grill and dutch oven to pre-heat, lid closed, for 10 - 15 minutes.

    Ingredients

    • 4 Tablespoon salted butter

    • 1/3 Cup water

    • 2 Teaspoon salt

  • 4

    Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down.
  • 5

    Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.

    Grill350 ˚F

    Ingredients

    • As Needed Traeger Pork & Poultry Rub

  • 6

    Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300.
  • 7

    Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels.
  • 8

    Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.

    Grill300 ˚F

  • 9

    In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine.

    Ingredients

    • 2 Cup Traeger 'Que BBQ Sauce

    • 1/2 Cup Traeger Apricot BBQ Sauce or Apricot Jam

    • 2 Tablespoon apple cider vinegar

    • 2 Tablespoon honey

    • 1 Teaspoon soy sauce

  • 10

    Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.

    Grill300 ˚F

  • 11

    Transfer the thighs to a prepared platter and serve immediately.

Cooking Notes

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