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  • Chile Chicken Thighs
 
  • Chile Chicken Thighs
 

Chile Chicken Thighs

Chile Chicken Thighs
0.0
0.00Chile Chicken Thighs
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  • Difficulty2/5
  • Prep time15 mins
  • Cook time35 mins
  • Serves4 - 6
  • HardwoodHickory

Turn up the heat, this bangin' recipe has a little habanero in its back pocket, so these thighs are destined for greatness.

Ingredients

  • 1/4 cup Honey
  • 2 Tbsp. Soy Sauce
  • 2 cloves Garlic, minced
  • 1/4 tsp. Red Pepper Flakes
  • Ancho Chili Powder, as needed
  • 1/4 tsp. Black Pepper, coarsely ground
  • Green Onions, chopped
  • 1/4 cup Honey
  • 2 Tbsp. Soy Sauce
  • 2 cloves Garlic, minced
  • 1/4 tsp. Red Pepper Flakes
  • 4 Chicken Thighs, boneless, skinless
  • 2 Tbsp. Olive Oil
  • 2 tsp. Traeger Sweet Rub
  • Ancho Chili Powder, as needed
  • 1/4 tsp. Black Pepper, coarsely ground
  • Green Onions, chopped

Preparation

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a small bowl, combine honey, soy sauce, garlic and red pepper chili flakes; blend well with wire whisk. Set aside.

Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Sweet Rub and black pepper and give each thigh a few shakes of ancho chili powder on both sides.

Place the seasoned chicken thighs directly on the grill grate and cook for about 15 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Brush with chili-honey glaze.

Remove from grill. Serve with additional sauce. Enjoy!

  • Difficulty2/5
  • Prep time15 mins
  • Cook time35 mins
  • Serves4 - 6
  • HardwoodHickory

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