Steps

• Step 1

  In a large bowl, whisk together the grated onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, and garlic.

  Ingredients

  • 1/2 Cup grated yellow onion

  • 1/2 Cup peanut oil

  • 1/3 Cup rice vinegar

  • 2 Tablespoon water

  • 2 Tablespoon grated fresh ginger

  • 2 Tablespoon ketchup

  • 4 Teaspoon soy sauce

  • 2 Teaspoon sugar

  • 2 Teaspoon lemon juice

  • 1/2 Teaspoon minced garlic

• Step 2

  Place the chicken thighs in a resealable bag. Add three-quarters of the marinade to the bag, reserving the remaining marinade, and massage the chicken in the bag to coat. Seal the bag and place in the refrigerator to marinate for at least 1 hour, or up to 6 hours.

  Ingredients

  •  4-6 bone-in, skin-on chicken thighs

• Step 3

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 4

  Remove the chicken thighs from the marinade and place directly on the grill grates, skin-side down. Insert the probe into the center of a chicken thigh, avoiding the bone. Close the lid and cook for 10 minutes, baste with the reserved marinade, then flip, baste on the other side, close the lid, and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.

  00:10

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• Step 5

  Place the lime slices on top of the chicken, then close the lid and cook for an additional 5 minutes.

  00:05

  450 ˚F / 232 ˚C

  Ingredients

  • 2  limes, sliced

• Step 6

  Transfer to a serving platter and top with the green onions and sesame seeds. Enjoy!

  Ingredients

  • 3  green onion, thinly sliced

  •  sesame seeds, for garnish