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.
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|2 Stalk||green onion, sliced|
|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|
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
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
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
Let rest 5 minutes before serving. Enjoy!
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