Diablo Chicken Thighs
By Traeger Kitchen
Choose your own pepper and dial up the heat, or keep your taste buds burning low & slow.
Prep Time
10 Min
Cook Time
25 Min
Pellets
Mesquite
Yields: 2 Servings
Ingredients
main
- 4
- (4 oz) chicken thighs, boneless-skinless
- As Needed
- Cajun seasoning
- To Taste
- Ancho or chipotle chile powder
- To Taste
- Freshly ground black pepper
- 1/4 Cup
- olive oil
- 2 Clove
- garlic, sliced
- 1/2 Medium
- yellow onion, diced
- 1
- jalapeño, sliced into rings
- 1
- red bell pepper, thinly sliced
- 1 Can
- (14 oz) San Marzano crushed tomatoes
- 2 Tablespoon
- capers, rinsed, drained
- 1/2 Cup
- flat-leaf parsley leaves, roughly chopped
Units of Measurement:
Steps
Step 1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. Place a large Dutch oven or deep cast iron skillet on the grill grates to preheat.
450 ˚F / 232 ˚C
Step 2
Season both sides of the chicken thighs with the Cajun seasoning, ancho chile powder, and black pepper.
Ingredients
4 (4 oz) chicken thighs, boneless-skinless
As Needed Cajun seasoning
To Taste Ancho or chipotle chile powder
To Taste Freshly ground black pepper
Step 3
Place the seasoned chicken thighs directly on the grill grates and cook for 5 minutes per side.
00:10
450 ˚F / 232 ˚C
Step 4
While the chicken is cooking, pour the olive oil into the pan on the grill and add in the garlic, onion, bell pepper, jalapeño, and a pinch of salt. Close the lid and cook for 5 minutes until the onions and peppers have softened.
00:05
450 ˚F / 232 ˚C
Ingredients
1/4 Cup olive oil
2 Clove garlic, sliced
1/2 Medium yellow onion, diced
1 jalapeño, sliced into rings
1 red bell pepper, thinly sliced
Step 5
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. Close the lid and cook until the liquid is reduced by half, 5 minutes.
00:05
450 ˚F / 232 ˚C
Step 6
Add the chicken thighs into the pan 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.
00:05
450 ˚F / 232 ˚C
Ingredients
1 Can (14 oz) San Marzano crushed tomatoes
2 Tablespoon capers, rinsed, drained
Step 7
Remove the pan from the grill and stir in the parsley. Garnish with more fresh parsley and serve. Enjoy!
Ingredients
1/2 Cup flat-leaf parsley leaves, roughly chopped
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