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Diablo Chicken Thighs

Diablo Chicken Thighs

By Traeger Kitchen

Choose your own pepper and dial up the heat, or keep your taste buds burning low & slow.

Prep Time

10 Minutes

Cook Time

25 Minutes

Pellets

Mesquite

Ingredients

This recipe serves:

2

Units of Measurement:
main
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

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.

    450 ˚F / 232 ˚C

  • 2

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

  • 3

    Place the seasoned chicken thighs directly on the grill grates and cook for 5 minutes per side.

    450 ˚F / 232 ˚C

    00:10

  • 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

    00:05

  • 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

    00:05

  • 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

    00:05

  • 7

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

My Notes


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