By Traeger Kitchen
Choose your own pepper and dial up the heat, or keep your taste buds burning low & slow.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.4 | (4 oz) chicken thighs, boneless-skinless |
As Needed | Cajun seasoning |
To Taste | Ancho or chipotle chile powder |
To Taste | Freshly ground black pepper |
1/4 Cup | Olive oil |
2 Clove | garlic, sliced |
1/2 Medium | yellow onion, diced |
1 | jalapeño, sliced into rings |
1 | red bell pepper, thinly sliced |
1 Can | (14 oz) San Marzano crushed tomatoes |
2 Tablespoon | capers, rinsed, drained |
1/2 Cup | flat-leaf parsley leaves, roughly chopped |
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. Place a large Dutch oven or deep cast iron skillet on the grill grates to preheat.
450 ˚F / 232 ˚C
2
Season both sides of the chicken thighs with the Cajun seasoning, ancho chile powder, and black pepper.
4 (4 oz) chicken thighs, boneless-skinless
As Needed Cajun seasoning
To Taste Ancho or chipotle chile powder
To Taste Freshly ground black pepper
3
Place the seasoned chicken thighs directly on the grill grates and cook for 5 minutes per side.
450 ˚F / 232 ˚C
4
While the chicken is cooking, pour the olive oil into the pan on the grill and add in the garlic, onion, bell pepper, jalapeño, and a pinch of salt. Close the lid and cook for 5 minutes until the onions and peppers have softened.
450 ˚F / 232 ˚C
1/4 Cup Olive oil
2 Clove garlic, sliced
1/2 Medium yellow onion, diced
1 jalapeño, sliced into rings
1 red bell pepper, thinly sliced
5
Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Close the lid and cook until the liquid is reduced by half, 5 minutes.
450 ˚F / 232 ˚C
6
Add the chicken thighs into the pan along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking.
450 ˚F / 232 ˚C
1 Can (14 oz) San Marzano crushed tomatoes
2 Tablespoon capers, rinsed, drained
7
Remove the pan from the grill and stir in the parsley. Garnish with more fresh parsley and serve. Enjoy!
1/2 Cup flat-leaf parsley leaves, roughly chopped
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