By Traeger Kitchen
These thighs are sweet, tangy and oh so savory. Boneless chicken thighs are given perfect grill marks, finished off in a bubbly, savory apricot BBQ sauce bath and garnished with fresh parsley.
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|6||Chicken Thigh, boneless, skin on|
|To Taste||salt and pepper|
|1 Cup||Traeger Apricot BBQ Sauce or Apricot Jam|
|3 Tablespoon||chicken stock|
|2 Tablespoon||soy sauce|
|1/4 Teaspoon||red pepper flakes|
|3 Tablespoon||lemon juice|
|1/2 Tablespoon||lemon zest|
|1/4 Teaspoon||kosher salt|
|1/4 Teaspoon||black pepper|
|1/4 Cup||parsley, chopped|
When ready to cook, start the Traeger grill and set the temperature to 350 degrees F. Preheat, lid closed for 10-15 minutes.
350 ˚F / 177 ˚C
Season chicken thighs with salt and pepper and place directly on the grill grate. Cook 10-15 minutes until lightly browned.
350 ˚F / 177 ˚C
6 Chicken Thigh, boneless, skin on
To Taste salt and pepper
Transfer chicken thighs to a shallow cast iron pan. Combine ingredients for glaze in a small bowl and pour over chicken thighs.
1 Cup Traeger Apricot BBQ Sauce or Apricot Jam
3 Tablespoon chicken stock
2 Tablespoon soy sauce
1/4 Teaspoon red pepper flakes
3 Tablespoon lemon juice
1/2 Tablespoon lemon zest
1/4 Teaspoon kosher salt
1/4 Teaspoon black pepper
Return to the grill and cook 15-20 minutes more until chicken is cooked through and sauce is thickened occasionally basting thighs with the sauce.
500 ˚F / 260 ˚C
Remove from grill and garnish with chopped parsley or chives. Enjoy!
1/4 Cup parsley, chopped