Steps

• Step 1

  Place chicken thighs, buttermilk, and Dijon in a large zip top bag and mix well to combine. Transfer to the fridge and marinate for 20 minutes.  

  Ingredients

  • 1 1/2 Pound boneless, skinless chicken thighs

  • 1/2 Cup buttermilk

  • 2 Tablespoon dijon mustard

• Step 2

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes. 

  425 ˚F / 218 ˚C

• Step 3

  Add the pretzels and 2 tablespoons Perfect Pork rub to a large zip-top bag and crush to a coarse texture similar to Panko Breadcrumbs using a rolling pin or the flat bottom of a pan. Alternatively, crush the pretzel using the pulse function 20-25 times in a food processor, careful not to create a fine dust rather than a coarse texture. 

  Ingredients

  • 4 Cup salted pretzels

  • 2 Tablespoon Traeger Perfect Pork Rub

• Step 4

  Line a sheet tray with foil and spray with cooking spray. Remove chicken thighs from the buttermilk and transfer to the bag with crushed pretzels, careful to notice if the bag has ripped or not. If so, transfer the pretzels to a new zip top bag first. Shake vigorously until fully coated, making sure to inspect the chicken pieces for any bare areas and shaking again if needed. Remove chicken from the bag and transfer to one side of the prepared sheet tray. Insert a wired leave-in thermometer or MEATER wireless meat thermometer into one of the chicken thighs.  

  Ingredients

  • As Needed cooking oil spray

• Step 5

  Toss the vegetables with olive oil and remaining 2 Tbsp Perfect Pork rub. Transfer to the opposite side of the sheet tray then place the tray directly on the grill grate and cook for 30 minutes.  

  00:30

  425 ˚F / 218 ˚C

  Ingredients

  • 2 Cup fresh broccoli florets

  • 2 Cup cauliflower florets

  • 2 Large Carrots, cut into matchsticks

  • 2 Tablespoon olive oil

  • 2 Tablespoon Traeger Perfect Pork Rub

• Step 6

  Using a spatula, toss the vegetables and drizzle the hot honey over top of the chicken and vegetables. Continue to cook 10 minutes more until the vegetables are caramelized and chicken has reached 185°F. Remove from grill and serve. Enjoy!  

  00:10

  425 ˚F / 218 ˚C

  185 ˚F / 85 ˚C

  Ingredients

  • 1/2 Cup hot honey