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Mash-it Steak Skewers with Cherry BBQ Sauce

Posted by Mary M. on October 1, 2014

Mash-it Steak Skewers with Cherry BBQ Sauce

This dish is for the anger-impaired. It's a great way to release that aggression or even find it hidden inside of you. All you need to do is grab a mallet or even a cast iron pan and go to town.

Aside from the primal thrill of these skewers, they're also quite tantalizing for the taste buds. The thin flattened nature of the beef makes it a quick cook and gives them just the right amount of sear that they need to hold in those juices while remaining melt-into-your-tongue tender. And we love the combo of sweet and tart cherries with the rich, earthy beef. What's not to love about a cherry barbecue sauce?

Time to get to smashin'!

MASH-IT STEAK SKEWERS with CHERRY BBQ SAUCE

PREP TIME: 25 minutes
COOK TIME: about 4 minutes
RECOMMENDED PELLETS: Cherry
SERVES: 4 to 6

INGREDIENTS

Cherry BBQ Sauce:
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/4 teaspoon Liquid Smoke, optional

Steak Skewers:
1½-pound flank steak
Traeger Prime Rib Rub or kosher salt and pepper, to taste
Olive oil
Scallions, thinly sliced (optional)
Wooden skewers, soaked in water for 30 minutes

PREPARATIONS

The cherry barbecue sauce is so easy to make and can even be prepared ahead of time.

In a large saucepan, saute onion in butter until tender.

Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

While the sauce is cooking get started on the steak skewers.

Start by cutting your flank steak into about 16 pieces. First, cut the steak in half lengthwise (along the grain). Next, slice the steak in half across the grain, then in fourths and finally in eighths.

Carefully stab each slice of meat through the center, lengthwise, with a soaked skewer.

Now let out all of the pent-up aggression and grab a hefty meat pounder or small cast iron skillet, and smash each steak skewer until it’s about ½ inch thick.

Drizzle the beef skewers with olive oil and season on both sides with the Prime Rib Rub.

Start your Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, lid closed, for 10 to 15 minutes.

Place the steak skewers directly on the grill grate and cook for about 1 to 2 minutes on each side.

Let the meat skewers rest for 5 to 10 minutes before eating.

While the skewers are resting, use a spoon or a masher to mash the cherries in the sauce.

Brush the steak with the cherry barbecue sauce and finish with a sprinkling of chopped scallions.

Mash-it Steak Skewers with Cherry BBQ Sauce

Mash-it Steak Skewers with Cherry BBQ Sauce

PRINTABLE RECIPE:

Steak Skewers with Cherry BBQ Sauce Recipe.docx (12.64 kb)

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Garlic Shrimp with Spicy Asian Barbecue Sauce

Posted by Mary M. on September 23, 2014

Garlic Shrimp with Spicy Asian Barbecue Sauce

Beautiful, bite-sized bombs of flavor. That is what we like to call shrimp. They quickly take on the dynamics of any marinade and grill up before you can blink the smoke out of your eyes.

For this recipe you can use any size shrimp but we always side with "bigger is better" theory. What will really knock your grill mitts off is the jalapeno-garlic-ginger combo on these shrimp that will have you begging for more before the end of Round 1.

Plus with a sauce this good, it's a deliciously, grab-some-wet-naps messy! That's just how we like it.

GARLIC SHRIMP WITH SPICY ASIAN BARBECUE SAUCE

PREP TIME: 30 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Pecan, Hickory or Mesquite
SERVES: 2 to 4

INGREDIENTS

Asian BBQ Sauce:
2 teaspoons canola oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeño chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced-sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil

Shrimp and Marinade:
1 pound peeled, large or jumbo fresh shrimp
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced jalapeno pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon canola oil
Bamboo skewers, soaked in water 30 minutes

PREPARATION

In a large bowl add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp.

Let the shrimp marinate while you prepare the asian barbecue sauce. (You could also make this the day before and let the shrimp marinate overnight.)

Start making that asian barbecue sauce. Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes.

Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.

Cool mixture slightly. Transfer to a blender; add in the rest of the barbecue sauce ingredients and process until a smooth puree forms.

Get the grill started. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat, lid closed, to High heat for about 15 minutes.

Skewer the shrimp on the soaked bamboo skewers (be careful not to overcrowd the shrimp). For jumbo shrimp, you may want to use two bamboo skewers for each.

Put the shrimp skewers directly on the grill grate and cook the shrimp about 3 to 5 minutes per side or until they are pink an opaque (depending on how big they are).

Garlic Shrimp with Spicy Asian Barbecue Sauce

Remove the shrimp from the grill and slather with the prepared asian barbecue sauce. Enjoy all that spice while they're still warm!

Garlic Shrimp with Spicy Asian Barbecue Sauce

PRINTABLE RECIPE:

Garlic Shrimp Asian BBQ Sauce Recipe.docx (12.23 kb)

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Traeger Tailgating:Marinated Salmon on a Stick

Posted by Mary M. on September 18, 2014

Traeger Tailgating: Salmon on a Stick

We enjoy gnawing on all sorts of foods that have been speared through the heart with a stick and grilled 'til crispy and brown. One of the most overlooked delights for the aforementioned spearing is the gift from the waters: Fish.

Why not skewer up some fish and make what turns out to be a supremely satisfying and scrumptious tailgating snack? We used the thick center-cut salmon fillets and soaked them in a vodka-based brine to help remove any fishiness. The sweet mayo-mustard slather caramelizes the outside of the salmon giving each skewer a snappy bite.

Tailgating tips: Freeze bottles of water or sports drinks, then tuck them in your cooler instead of ice. An empty wine or tall bottle makes a great container for soaking tall bamboo skewers. Drop the skewers in the bottle; fill with water, and cork to keep them submerged.

SALMON ON A STICK

PREP TIME: 15 minutes plus 30 minutes for soaking the salmon
COOK TIME: 20 to 25 minutes
SERVES: 6 to 8
PELLET RECOMMENDATION: Alder

INGREDIENTS

One center-cut salmon fillet, preferably skin-off and wild-caught, about 1-1/2 to 2 pounds
1-1/2 cups inexpensive vodka or sake
1/4 cup brown sugar
2 tablespoons kosher salt
Traeger Blackened Saskatchewan rub or Salmon Shake, or coarse salt and freshly ground black pepper
3/4 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
2 tablespoons maple syrup or honey
Fresh cracked black pepper, to taste
Chopped fresh dill or parsley, for serving
Lemon wedges, for serving
10- to 12-inch bamboo skewers, soaked in water for 1 hour, then drained

PREPARATION

Make sure that you check the salmon for pin bones, removing any you find with tweezers or needle-nosed pliers. (Tip: If you put one hand under the fillet, any pin bones will be thrust upward, making them easier to find.) Slice the fillet crosswise into 6 to 8 pieces, each about 1-1/2 inches wide.

Combine the vodka, brown sugar, and salt in a resealable plastic bag and stir or agitate until the salt and sugar crystals dissolve. Soak the salmon pieces in this mixture for at least 30 minutes, and up to 1 hour in the fridge.

Drain the salmon and pat dry with paper towels; discard the vodka mixture.

Thread the salmon strips lengthwise on the bamboo skewers. Season with Traeger Saskatchewan rub.

Combine the mayonnaise, mustard, maple syrup and pepper, to taste, in a small bowl.

Brush or spread with a plastic knife on the salmon, top and bottom.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the salmon skewers on the grill grate and grill, turning once, for 20 to 25 minutes, or until the salmon is done to your liking.

Traeger Tailgating: Salmon on a Stick

Transfer the skewers to a platter or disposable foil pan and scatter lightly with chopped dill. Serve with lemon wedges and the remaining mayo-mustard slather.

Traeger Tailgating: Salmon on a Stick

PRINTABLE RECIPE:

Salmon Skewers Recipe.docx (12.66 kb)

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Grilled Tuna Salad with Smoky & Spicy Mayo

Posted by Mary M. on September 17, 2014

Grilled Tuna Salad with Smoky & Spicy Mayo

No cans needed here. Just you, your Traeger and some fresh tuna steaks...oh, and a few other 'lil mixin's.

The secret to these creamy mouthfuls is a smoked mayo, enhanced with a pinch of chipotle chile powder. This is best made on a cold day to maintain a low smoking temperature (if you're cold smoker-less) but there are definitely some easy work-arounds.

It's smooth yet crunchy, smoky and bright and more than anything else it will be the last way you'll ever make tuna salad again.

GRILLED TUNA SALAD WITH SMOKY & SPICY MAYO

PREP TIME: 5 minutes
COOK TIME: 1 hour 8 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Mesquite or Alder
SERVES: 6 to 8

INGREDIENTS

2 fresh tuna steaks
Traeger Salmon Shake
2 tablespoons olive oil
2 tablespoons minced celery
2 tablespoons diced green onion
1 tablespoon minced basil or flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
1/4 teaspoon chipotle chile powder
Freshly ground black pepper, to taste
2 tablespoons capers
Freshly squeezed lemon juice (optional)

PREPARATION

Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes).

Season the tuna steaks on all sides with the Salmon Shake.

Put the mayonnaise in a small baking dish. Place both the tuna steaks and the mayonnaise on the grill to smoke. Put a towel underneath the baking dish containing the mayo to prevent it from getting too hot. If it starts to get too hot, you could also place the dish in an ice bath. If you have a cold smoker, you don't even have to worry about it.

Smoke the mayo for 10 minutes. Stir it and smoke for another 10 minutes. Smoke the tuna steaks for 30 minutes to an hour (depending on how much smoke you want to taste).

After they've finished smoking, remove from the grill and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes. Drizzle the olive oil on both sides of the tuna.

Grill the tuna for about 6 to 8 minutes, flipping the tuna halfway through. (or until done to your fish liking)

After the tuna has cooled, gently flake the tuna apart and toss with the celery, green onion, and basil/parsley. Add the mayonnaise, mustard, chipotle chile powder, capers and season with pepper, to taste. Lightly stir to combine. Add lemon juice, to taste, if using.

Grilled Tuna Salad with Smoky & Spicy Mayo

Serve the tuna salad all by itself or slap it on a soft roll.

Grilled Tuna Salad with Smoky & Spicy Mayo

PRINTABLE RECIPE:

Smoked Tuna Salad Recipe.docx (12.47 kb)

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Healthy Smoked Spicy Chickpeas

Posted by Mary M. on September 16, 2014

Smoked Spicy Chickpea-

In the meeting of Overlooked Legumes Unite! (ULA), we envision that the chickpeas stand front and center with a long list of overlooked complaints. Poor 'lil guys.

Who knew chickpeas could be such crunchy, tasty little snacks? Our secret is giving them a good long smoke-filled siesta and a generous dusting of cayenne pepper and chipotle chile powder. Behold! They are transformed and delectable! A smoke bath can certainly work wonders.

SMOKED SPICY CHICKPEA-"NUTS"

PREP TIME: 5 minutes
COOK TIME: 1 hour and 30 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Alder
SERVES: 4 to 6

INGREDIENTS

2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon chipotle chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.

Spread the chickpeas in an even layer on a rimmed baking sheet lined with foil and smoke on the Traeger for 1 hour.

Turn the heat up to High and cook for an additional 20 to 30 minutes or until the chickpeas are crisp.

Smoked Spicy Chickpea-

Take the chickpeas off the Traeger and enjoy while they are warm or keep them at room temp in a resealable bag.

Smoked Spicy Chickpea-

PRINTABLE RECIPE:

Smoked Spicy Chick Peas Recipe.docx (11.49 kb)

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Grilled Mustard Pork Chops with a Peach-Blueberry Relish

Posted by Mary M. on September 12, 2014

Grilled Mustard Pork Chops with a Peach-Blueberry Relish

Mustard has a mesmerizing power over pork. One swath of it and the pork submits, becoming absurdly succulent and tender, driving your mouth crazy. Essentially, it wraps the chops up in a moisture and flavor-locking parka. This mustard magic trick can really be used on any cut of pork, just make sure that you adjust the cooking time accordingly. If you aren't using mustard as the ringer in your grilling repertoire, you just gotta!

To finish the job with these pork chops we rained down fresh relish made using plump, sweet, seasonal peaches and blueberries. When those flavors meld together it's like, KABLOOIE! ...in a good way.

GRILLED MUSTARD PORK CHOPS WITH PEACH-BLUEBERRY RELISH

PREP TIME: 30 minutes to 1 hour
COOK TIME: 10 to 30 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Cherry
SERVES: 4

INGREDIENTS

4 pork chops
Traeger Pork and Poultry Shake
1/2 cup of whole grain mustard
2 to 3 fresh peaches, stone removed and fruit diced
1/2 cup fresh blueberries or frozen blueberries, thawed
1 shallot or 1/4 sweet onion, diced
1/4 cup basil, shredded fine
3 Tbsp. raspberry vinegar (or other mild vinegar)
3 Tbsp. olive oil
1/2 tsp. ground cardamom (optional)
2 teaspoons honey or agave (more or less to taste)
Pinch of salt and pepper, to taste

PREPARATION

Season the pork chops on both sides with the Pork and Poultry Shake and let them sit at room temp for 30 minutes to an hour.

Meanwhile make the peach-blueberry relish by combining the peaches, blueberries, shallots, basil, vinegar, olive oil, cardamom and honey in a bowl. Season to taste with salt and pepper and more honey, if needed.

Slather the chops all over with mustard.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for 10 to 15 minutes.

Cook the pork chops on High heat for about 5 minutes on the first side and 5 to 10 minutes on the second side or until the internal temperature registers 140-145 degrees F on an instant-read thermometer. (Don't worry, the chops will have some carry-over heat and continue to cook a few more degrees.)

Grilled Mustard Pork Chops with a Peach-Blueberry Relish

Plate chops and top with the peach-blueberry relish.

Grilled Mustard Pork Chops with a Peach-Blueberry Relish

PRINTABLE RECIPE:

Grilled Mustard Pork Chops Recipe.docx (12.18 kb)

...Read More

Blueberry BBQ Sauced Chicken Thighs

Posted by Mary M. on September 10, 2014

Blueberry BBQ Sauced Chicken Thighs

Blueberries just happen to be one of our most favorite blue foods to eat. In fact, 9 out of 10 people prefer blueberries over any other kind of berry. Okay, maybe that's not factually proven, but we do love blueberries. More specifically we love a blueberry barbecue sauce. And if it just happens to be quick and simple we just might scream...with joy.

Sometimes we just want to keep things simple. Simply delicious, that is. With only two ingredients in it, this barbecue sauce is almost too good to be true. This recipe is not only easy but truly finger-lickin' good.

BLUEBERRY BBQ SAUCED CHICKEN THIGHS

PREP TIME: 20 minutes
COOK TIME: 14 minutes
RECOMMENDED PELLETS: Mesquite, Hickory and Cherry
SERVES: 6

INGREDIENTS

6 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
Traeger Chicken Rub or Sweet Rub
1 cup blueberries, fresh or frozen and thawed
1 tablespoon brown sugar
1 cup Sweet Baby Ray's barbecue sauce, or favorite barbecue sauce

PREPARATION

Mix together the olive oil, Worcestershire sauce and garlic.

Brush all sides of the chicken thighs with the Worcestershire sauce mixture and season with the Chicken Rub. Let the thighs marinate while the grill preheats.

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for 10 to 15 minutes.

Place the chicken thighs directly on the grill grate and cook for about 5 to 7 minutes per side or until an instant-read thermometer reads 165 degrees F, flipping once halfway through.

While they're grilling make that easy-peasy blueberry barbecue sauce.

Add the brown sugar into a small bowl with the blueberries and mash them together.

Let the blueberries macerate for a few minutes before adding in the barbecue sauce.

Stir it all together and it's done!

After the thighs reach 165 degrees F, brush them with the blueberry barbecue sauce and let them cook for a couple of minutes more.

Blueberry BBQ Sauced Chicken Thighs

Take the chicken thighs off the grill and after a brief rest, dig in!

Blueberry BBQ Sauced Chicken Thighs

PRINTABLE RECIPE:

Blueberry BBQ Sauced Chicken Recipe.docx (12.06 kb)

...Read More

Korean BBQ Beef Short Rib Tacos

Posted by Mary M. on September 9, 2014

Korean BBQ Beef Short Rib Tacos

Once upon a time there was (well, really there is) a brilliant man and chef named Roy Choi. Among his numerous accomplishments he started a barbecued slice of heaven that will take you down to the dirty streets of Korea and L.A., in the best way possible.

It's a revelatory food truck in L.A. called Kogi BBQ Taco Truck. This food truck introduced a lot of Americans - or at least Californians - to the delicious, deeply-developed flavors of Korean barbecue with a few fresh twists. Food trucks have been well-hidden gems that recently have been emerging and gaining vast popularity. (If you happen to come across food trucks near you, bust your britches and get in line when you can!)

So what do you do if you don't have access to try the Kogi truck's Korean bbq tacos? You guessed it. You Traeger it yourself!

KOREAN BBQ BEEF SHORT RIB TACOS

PREP TIME: Marinate overnight up to two days
COOK TIME: about 6 minutes
SERVES: 6
RECOMMENDED PELLETS: Any

INGREDIENTS

For the marinade and short ribs:
6 cloves garlic, peeled and rough chopped
4 scallions, trimmed, white and green parts rough chopped
1 ripe kiwi, peeled and rough chopped
One 2 inch knob of ginger, peeled and rough chopped
1/2 Asian (or other variety) pear, peeled, cored, and rough chopped
1/2 onion, peeled and rough chopped
1 cup soy sauce
3/4 cup fresh orange juice
1/4 cup mirin
3 tablespoons Asian sesame oil
2 tablespoons sugar
2 tablespoons toasted sesame seeds
1 tablespoon fish sauce
2 pounds boneless short ribs

For the slaw:
2 tablespoons soy sauce
2 tablespoons rice vinegar, or more to taste
1 clove garlic, peeled and rough chopped
1 tablespoon grated peeled ginger
2 teaspoons sugar
1 teaspoon Sriracha sauce, or more to taste (optional)
1/4 cup vegetable oil, such as peanut oil
1 tablespoon Asian sesame oil
2 cups shredded napa or savoy cabbage
2 cups shredded romaine lettuce
2 scallions, trimmed, white and green parts thinly sliced

For the tacos:
White corn tortillas
Cilantro leaves
Toasted sesame seeds
Korean gochujang or Sriracha for serving

PREPARATION

Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.

Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8-inch thick.

Add the short ribs to the marinade and refrigerate for 1 to 2 days.

On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.

Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions. (Do this at the last minute.)

Preheat the Traeger to High. Drain the meat and pat dry with paper towels.

Grill the meat for 2 to 3 minutes per side, or until cooked through.

Briefly warm the tortillas.

Korean BBQ Beef Short Rib Tacos

Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired.

Korean BBQ Beef Short Rib Tacos

PRINTABLE RECIPE:

Korean BBQ Short Rib Tacos Recipe.docx (12.33 kb)

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Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

Posted by Mary M. on September 7, 2014

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

We feel like one of those infomercials offering a special deal for a "limited time only!" Those vine-ripened tomatoes are still sweet and bursting with juices outside but pretty soon those cold winds will start blowing and they will be no more. (Technically you could just buy some at the store, but fresh is always best!) And so it is time to carpe diem before all that crazy-good flavor withers before your eyes.

With the help of our best bud, pork, you end up with warm, ripe tomatoes bursting with juices, wrapped in crisp bacon with a molten mozzarella core.

ROASTED BACON-WRAPPED CHERRY TOMATOES

PREP TIME: 15 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

20 cherry or grape tomatoes
10 slices bacon
2 slices fresh mozzarella, cut into small slivers
Fresh cracked black pepper
Balsamic vinegar and fresh basil for serving (optional)

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat, lid closed, to High heat (10 to 15 minutes).

Slice the bacon in half crosswise. Make a small slit in the top of each tomato and slide in a small piece of mozzarella. (You could also omit the mozzarella and just wrap the tomatoes in bacon.) Wrap each tomato with a half slice of bacon.

Place the tomatoes on a large foil-lined baking sheet and sprinkle them with cracked black pepper.

Cook the tomatoes on the Traeger for about 25 minutes or until the bacon has rendered and tomatoes are bursting.

Roasted Bacon-Wrapped Cherry Tomatoes

Remove the tomatoes and serve them warm with a drizzle of balsamic vinegar and fresh basil, if desired.

Roasted Bacon-Wrapped Mozzarella Cherry Tomatoes

PRINTABLE RECIPE:

Bacon Wrapped Tomatoes Recipe.docx (11.37 kb)

...Read More

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Posted by Mary M. on September 6, 2014

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Tequila-Lime Grilled Chicken Thighs: All of the flavors with none of the hassle of drinking... only chewing. And by flavors, we mean that you'll WISH you could drink these chicken thighs just so that they could get in your belly faster.

With a dust of ancho chile powder in the dry rub, they're deliciously smoky. Plus a luscious coat of sticky-sweet glaze that we pumped with some hot sauce and red pepper flakes.

TEQUILA-LIME GRILLED CHICKEN THIGHS


PREP TIME: 15 minutes
COOK TIME: 25 to 30 minutes
RECOMMENDED PELLETS: Any
SERVES: 6

INGREDIENTS

Dry Rub:
2 teaspoons ancho chile powder
2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
1 teaspoon chili powder

12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil

Glaze:
4 tablespoons honey
4 tablespoons pineapple juice
3 tablespoons tequila
1/4 teaspoon red pepper flakes
1 1/2 tablespoons hot sauce
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro (optional)
Lime halves or wedges, for garnish
Pineapple slices, optional

PREPARATION

Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 375 degrees F, lid closed, for 10-15 minutes.

Combine the dry rub ingredients in a medium bowl. Add chicken to bowl; toss well.

Add oil to bowl; toss well to coat each piece.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.

Meanwhile, place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken (about 3 minutes). Keep the syrup warm while waiting to glaze.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

After the chicken thighs have cooked for 15 minutes brush them with some of the syrup mixture. Turn the chicken over. Brush with more glaze on the other side and grill for another 10 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. If you want, now is a great time to grill some limes and pineapple slices to go along with the tequila chicken. Just grill them for about 5 minutes per side or until the fruit develops some grill marks.

Finish the thighs with any remaining glaze and garnish with cilantro, if desired. Serve with the grilled pineapple and limes.

Tequila-Lime Grilled Boneless Skinless Chicken Thighs

PRINTABLE RECIPE:

Tequila Lime Chicken Thighs Recipe.docx (12.39 kb)

...Read More