Bbq Chicken Thighs Recipe Traeger Grills Food
BBQ CHICKEN THIGHS RECIPE - TRAEGER GRILLS
Learn how make the best BBQ chicken thighs on a pellet grill. Juicy and tender, infused with wood-fired flavor, these are a backyard BBQ favorite.
Provided by Traeger Kitchen
Categories Poultry
Number Of Ingredients 4
Steps:
- When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
- While the grill is heating, trim any excess fat and skin from the chicken thighs. Season lightly with salt and pepper, then with the Traeger Chicken Rub.
- Insert the probe into the thickest part of a chicken thigh, avoiding the bone. Place the chicken thighs directly on the grill grates, close the lid, and cook until the internal temperature reaches 180°F (the chicken will be cooked through at 165°F, but the texture will be better at 180°F), about 35 minutes.
- Remove the chicken from the grill and let rest for 5 minutes before serving. Enjoy!
BBQ CHICKEN THIGHS
Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat grill to medium-high heat.
- Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
- Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
- Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
- Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
- Serve immediately, garnished with parsley, if desired.
Nutrition Facts : Calories 515.4 calories, Carbohydrate 34 g, Cholesterol 142.1 mg, Fat 24.1 g, Fiber 0.4 g, Protein 39.7 g, SaturatedFat 6.6 g, Sodium 846.6 mg, Sugar 30.4 g
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- Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours. Ingredients. 16 bone-in chicken thighs.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350 and allow the grill and dutch oven to pre-heat, lid closed, for 10 - 15 minutes.
- Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down.
- Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.
- Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300.
- Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels.
- Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes. 300 ˚F / 149 ˚C.
- In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. Ingredients. 2 Cup Traeger 'Que BBQ Sauce. 1/2 Cup Traeger Apricot BBQ Sauce or Apricot Jam.
- Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.
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- Peel skin off the thighs and reserve. With kitchen shears remove the fat on each side of the chicken thighs. Ingredients. 20 (1/2 lb each) bone-in chicken thighs.
- Trim 1/4 inch off the bottom and top bone knuckle of the chicken thighs. Trim so that the thighs are uniform in size. Trim reserved skin to fit newly trimmed thighs.
- Place the skin back on the thighs. Once done with all thighs, inject 1 tablespoon of low sodium chicken broth into each side of the thigh and let rest for 60 minutes.
- While resting, season the top of the chicken thighs with Traeger Big Game Rub. Ingredients. 1/3 Cup Traeger Big Game Rub.
- Place thighs in a large disposable pan and add the melted butter to the pan as a braising liquid. Ingredients. 3 Stick butter, melted.
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- After one hour, wrap the top of the disposable pan in aluminum foil and cook for another hour or until the internal temperature reaches 165℉. 250 ˚F / 121 ˚C.
- Once thighs reach internal temperature of 165℉, use tongs to remove each chicken thigh and dunk it into warmed Traeger Apricot BBQ sauce. Ingredients.
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