Honey Jalapeño Grilled Chicken Thighs
By Eduardo Garcia
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.
Prep Time
5 Min
Cook Time
35 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
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 / 74 ˚C
4
Let rest 5 minutes before serving. Enjoy!
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