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Diablo Chicken Thighs

10

25

Mesquite

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

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

  • Cajun seasoning

  • Ancho or chipotle chile powder

  • 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

  • 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

  • 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

    • 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

  • 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

    • 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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