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Maple Bourbon BBQ Chicken Thighs

Maple Bourbon BBQ Chicken Thighs

By Traeger Kitchen

The classic tangy-sweet combo of maple and mustard gets a flavor boost from bourbon in a new Traeger rub and sauce made in conjunction with our friends at WhistlePig distillery in Vermont. Which pellets to use? Our Whiskey Barrel Pellet Blend, of course.

Prep Time

5 Min

Cook Time

30 Min

Pellets

Whiskey Barrel

Ingredients

Number of People Serving

2

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Units of Measurement:
main
4 bone-in, skin-on chicken thighs
1/4 Cup yellow mustard
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
2 Tablespoon Traeger WhistlePig Whiskey Dust
Traeger WhistlePig Whiskey Hog BBQ Sauce

Step

  • 1

    Pat the chicken thighs dry with a paper towel. Rub the thighs all over with the mustard, then season with the salt, pepper,and Traeger WhistlePig Whiskey Dust. Place the chicken on a small rimmed baking sheet, cover, and refrigerate for at least 1 hour, or preferably overnight.

  • 2

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 3

    Insert the probe into the thickest part of a chicken thigh, avoiding the bone. Place the chicken thighs directly on the grill grates, skin-side down. Close the lid and cook until the skin is crispy, about 20 minutes.

    375 ˚F / 191 ˚C

    00:20

  • 4

    Brush the chicken with Traeger WhistlePig Whiskey Hog BBQ Sauce, then flip skin-side up and brush with more sauce. Close the lid and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

  • 5

    Transfer the chicken from the grill to a wire rack and brush the chicken with more BBQ sauce, then allow to rest for about 5 minutes before serving. Enjoy!

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