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Honey Jalapeño Grilled Chicken Thighs

5

35

Pecan

Add some sweet and a kick of heat to your chicken thighs with Eduardo Garcia's recipe. Make sure to plan ahead—this recipe needs 24 hours to marinate for maximum flavor.

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  • 2 Stalk green onion, sliced

  • 1 Tablespoon honey

  • 1 Medium lemon, juiced

  • 2 Tablespoon Montana Mex Avocado Oil

  • 1 1/2 Teaspoon Montana Mex Jalapeño Seasoning Blend

  • 1/2 Teaspoon Montana Mex Mild Chile Seasoning Blend

  • 1 Teaspoon soy sauce

  • 1 Pound bone-in, skin-on chicken thighs

  • 1

    In a medium bowl, combine everything except for the chicken. Mix well to combine. Add chicken thighs and turn to coat. Cover and transfer to the fridge. Marinate for 24 hours.

    • 2 Stalk green onion, sliced

    • 1 Tablespoon honey

    • 1 Medium lemon, juiced

    • 2 Tablespoon Montana Mex Avocado Oil

    • 1 1/2 Teaspoon Montana Mex Jalapeño Seasoning Blend

    • 1/2 Teaspoon Montana Mex Mild Chile Seasoning Blend

    • 1 Teaspoon soy sauce

    • 1 Pound bone-in, skin-on chicken thighs

  • 2

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    : 400 ˚F

  • 3

    Remove chicken from marinade, discarding the marinade. Place chicken skin-side down directly on the grill grate and cook for 20 minutes. Flip and cook 10 minutes more. Flip again and cook an additional 5 minutes to crisp up the skin. Remove from the Traeger when the internal temperature reaches 165°F in the thickest part.

    : 165 ˚F

  • 4

    Let rest 5 minutes before serving. Enjoy!