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).
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- Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels.
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COMPETITION BBQ CHICKEN THIGHS RECIPE | TRAEGER GRILLS
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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.
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