Steps

• Step 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

• Step 2

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

  Ingredients

  • 4  (4 oz) chicken thighs, boneless-skinless

  • As Needed Cajun seasoning

  • To Taste Ancho or chipotle chile powder

  • To Taste Freshly ground black pepper

• Step 3

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

  00:10

  450 ˚F / 232 ˚C

• Step 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.

  00:05

  450 ˚F / 232 ˚C

  Ingredients

  • 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

• Step 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.

  00:05

  450 ˚F / 232 ˚C

• Step 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.

  00:05

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Can (14 oz) San Marzano crushed tomatoes

  • 2 Tablespoon capers, rinsed, drained

• Step 7

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

  Ingredients

  • 1/2 Cup flat-leaf parsley leaves, roughly chopped