By Traeger Kitchen
These thighs are sweet, tangy and oh so savory. Boneless chicken thighs are given perfect grill marks, finished off in a bubbly, savory apricot BBQ sauce bath and garnished with fresh parsley.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.6 | Chicken Thigh, boneless, skin on |
To Taste | salt and pepper |
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 |
1/4 Cup | parsley, chopped |
1
When ready to cook, start the Traeger grill and set the temperature to 350 degrees F. Preheat, lid closed for 10-15 minutes.
350 ˚F / 177 ˚C
2
Season chicken thighs with salt and pepper and place directly on the grill grate. Cook 10-15 minutes until lightly browned.
350 ˚F / 177 ˚C
00:15
3
Transfer chicken thighs to a shallow cast iron pan. Combine ingredients for glaze in a small bowl and pour over chicken thighs.
4
Return to the grill and cook 15-20 minutes more until chicken is cooked through and sauce is thickened occasionally basting thighs with the sauce.
500 ˚F / 260 ˚C
00:20
5
Remove from grill and garnish with chopped parsley or chives. Enjoy!
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