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Peel skin off the thigh and with kitchen shear remove the fat on each side of the chicken thigh. Also, trim ¼ inch off the bottom and top bone knuckle of the chicken thigh. Trim so that the thigh is uniform in size.
Trim skin to fit now trimmed thigh. Place the skin back on the thigh. Once done with all thighs, Inject ½ oz 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. Place in a refrigerator or cold cooler until time to cook.
Place each piece of in a large disposable pan and add the melted butter to the pan as a braising liquid.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Once the fire is established, move the temperature to 250 degrees F.
Slide the whole disposable pan of chicken on the grate and cook for one hour. After one hour, wrap the top of the disposable pan in aluminum foil and cook for another hour or until the internal temperature reaches 175 degrees F.
Once it has reached 175 degrees F, use tongs to remove each chicken thigh and dunk it into heated Traeger Apricot BBQ sauce and place back in a clean disposable pan.
Let cook for 20 minutes, then remove, rest for 10 minutes and serve. Enjoy!