Diablo Chicken Thighs

Steps

• 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.

  Grill: 450 ˚F

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• 2

  Season both sides of the chicken thighs with the Cajun seasoning, ancho chile powder, and black pepper.

  Grill: 500 ˚F

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  Ingredients

  • 4 Whole boneless, skinless chicken thighs

  • As Needed Cajun seasoning

  • To Taste ancho 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.

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  Ingredients

  • Pinch salt

• 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.

  Grill: 500 ˚F

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  Ingredients

  • 1/4 Cup olive oil

  • 2 Clove garlic, thinly sliced

  • 1/2 Medium yellow onion, diced

  • 1 Whole jalapeño, sliced into rings

  • 1 Whole red bell pepper, sliced thinly lengthwise

  • Pinch salt

• 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.

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  Ingredients

  • 1/2 Cup water

• 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.

  Grill: 500 ˚F

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  Ingredients

  • 1 Can (14 oz) San Marzano crushed tomatoes

  • 2 Tablespoon capers, drained

• 7

  Remove the pan from the grill and stir in the parsley. Garnish with more fresh parsley and serve. Enjoy!

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  Ingredients

  • 1/2 Cup chopped flat-leaf parsley