Étapes

• Step 1

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 2

  In a small bowl, combine honey, soy sauce, garlic and red pepper chili flakes; blend well with wire whisk. Set aside.

  Ingrédients

  • 2 Tablespoon sauce soya

  • 1/4 Cup miel

  • 2 Clove ail, haché

  • 1/4 Teaspoon Flocons de piment fort rouge

• Step 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.

  Ingrédients

  • 4  boneless, skinless chicken thighs

  • 2 Tablespoon huile d’olive

  • 2 Teaspoon Enrobage pour poulet de Traeger

  • As Needed poudre de chili ancho

  • 1/4 Teaspoon poivre noir concassé

• Step 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

• Step 5

  Brush with chili-honey glaze. Remove from grill. Serve with additional sauce. Enjoy!