Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Chicken
| 6 | boneless, skin-on chicken thighs |
| To Taste | salt and pepper |
Glaze
| 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 |
main
| 1/4 Cup | parsley, chopped |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Chicken
| 6 | boneless, skin-on chicken thighs |
| To Taste | salt and pepper |
Glaze
| 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 |
main
| 1/4 Cup | parsley, chopped |
Steps
1
Preheat the Traeger with the lid closed to 350 F; this will take at least 15 minutes.
350 ˚F / 177 ˚C
00:15
2
Season chicken thighs with salt and pepper and place directly on the grill grate. Cook until lightly browned, 10 to 15 minutes.
350 ˚F / 177 ˚C
00:15
3
Meanwhile, in a cast iron pan large enough to the thighs. combine the Traeger Apricot BBQ Sauce, the stock, soy sauce, pepper flakes, lemon juice and zest, salt, and pepper. Transfer the thighs to the pan and turn to coat.
4
Place the pan on the grill grate and cook, occasionally basting thighs with the sauce, until the chicken is cooked through and sauce is thickened, 15 to 20 minutes.
350 ˚F / 177 ˚C
00:20
5
Remove from grill and garnish with chopped parsley or chives. Enjoy!
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