By Traeger Kitchen
Choose your own pepper & dial up the heat, or keep your taste buds burning low & slow.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.As Needed | Traeger Cajun Shake |
To Taste | ancho chile powder |
To Taste | black pepper |
4 | chicken thighs |
1/4 Cup | olive oil |
2 Clove | garlic |
1 Half | onion, diced |
1 | jalapeno, sliced into rings |
1 Pinch | salt |
1/2 Cup | water |
1 Can | 14oz can San Marzano Tomatoes, crushed |
2 Tablespoon | capers, drained |
1/2 Cup | chopped flat-leaf parsley |
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Place a dutch oven or deep cast iron skillet on the grill grate and preheat.
2
Season both sides of the chicken thighs with the Cajun Shake, ancho or chipotle chile powder, and black pepper. Put the seasoned chicken thighs on the grill grate and cook for 5 minutes per side.
500 ˚F / 260 ˚C
00:10
3
While the chicken is cooking, pour the olive oil into the pan and add in the garlic, onion, bell pepper, jalapeno, and a pinch of salt, and cook for about 5 minutes to soften the onions and peppers.
500 ˚F / 260 ˚C
00:05
4
Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 more minutes.
5
Add the chicken thighs into the pot along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking.
500 ˚F / 260 ˚C
00:05
6
Remove the pan from the heat and stir in the parsley. Garnish with more fresh parsley and serve. Enjoy!
In order to add notes for this recipe, you must log in or create an account.