Steps

• Step 1

  In a medium bowl, combine everything except for the chicken. Mix well to combine. Add chicken thighs and turn to coat. Cover and transfer to the fridge. Marinate for 24 hours.

  Ingredients

  • 2 Stalk green onion, sliced

  • 1 Tablespoon honey

  • 1 Medium lemon, juiced

  • 2 Tablespoon Montana Mex Avocado Oil

  • 1 1/2 Teaspoon Montana Mex Jalapeño Seasoning Blend

  • 1/2 Teaspoon Montana Mex Mild Chile Seasoning Blend

  • 1 Teaspoon soy sauce

  • 1 Pound bone-in, skin-on chicken thighs

• Step 2

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

  400 ˚F / 204 ˚C

• Step 3

  Remove chicken from marinade, discarding the marinade. Place chicken skin-side down directly on the grill grate and cook for 20 minutes. Flip and cook 10 minutes more. Flip again and cook an additional 5 minutes to crisp up the skin. Remove from the Traeger when the internal temperature reaches 165°F in the thickest part.

  165 ˚F / 74 ˚C

• Step 4

  Let rest 5 minutes before serving. Enjoy!