By Traeger Kitchen
Turn up the heat, this bangin' recipe has a little habanero in its back pocket, so these thighs are destined for greatness.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Tablespoon | soy sauce |
1/4 Cup | honey |
2 Clove | garlic, minced |
1/4 Teaspoon | red pepper flakes |
4 | boneless, skinless chicken thighs |
2 Tablespoon | olive oil |
2 Teaspoon | Traeger Chicken Rub |
As Needed | ancho chile powder |
1/4 Teaspoon | coarse ground black pepper |
1
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
In a small bowl, combine honey, soy sauce, garlic and red pepper chili flakes; blend well with wire whisk. Set aside.
3
Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Chicken Rub and black pepper, then give each thigh a few shakes of ancho chili powder on both sides.
4
Place the seasoned chicken thighs directly on the grill grate and cook for about 15 minutes per side or until the internal temperature registers 165°F on an instant-read thermometer.
400 ˚F / 204 ˚C
165 ˚F / 74 ˚C
5
Brush with chili-honey glaze. Remove from grill. Serve with additional sauce. Enjoy!
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