Some like it hot. Yes, please. If you're one of those aforementioned "some", boy are you in for a treat! We're making some Grilled Chicken Thigh Diablo. Diablo as in devil - a.k.a. red guy with a pitch fork - i.e. searing hot flames and pain.
But don't worry because with this recipe you can dial up the heat for those of you with numb tongues or dial it down for the more temperature sensitive. Simply swap out the jalapenos for a milder pepper like anaheim or instead swap them out (or add in) some habaneros or even a little bit of hot sauce. Spice it up to your preferred sweat-level.
GRILLED CHICKEN THIGH DIABLO
PREP TIME: 10 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Any
1/4 cup olive oil
4 4-ounce boneless skinless chicken thighs
Freshly ground black pepper
Traeger Cajun Shake
Ancho or chipotle chile powder, to taste
2 garlic cloves (sliced)
1/2 onion (diced)
1 red bell pepper (thinly sliced)
1 jalapeno (sliced into rings)
1 14-ounce can San Marazano tomatoes (crushed)
2 tablespoons capers (rinsed and drained)
1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a dutch oven or deep cast iron skillet on the grill grate and preheat the Traeger to High heat, lid closed, for 10 to 15 minutes.
Season both sides of the chicken thighs with the Cajun Shake, ancho or chipotle chile powder and black pepper. Put the seasoned chicken thighs on the grill grate and cook for 5 minutes per side.
While the chicken is cooking, pour the olive oil into the pan and add in the garlic, onion, bell pepper, jalapeno, and a pinch of salt, and cook for about 5 minutes to soften the onions and peppers.
Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 more minutes.
Add the chicken thighs into the pot along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking. Taste the sauce and if it isn't hot enough, throw in more jalapenos, a few dashes of hot sauce or even a whole habanero, kept whole - not sliced, just make sure that you don't eat it and pull it out before you serve.
Remove the pan from the heat and stir in the parsley.
Taste and adjust the seasoning, adding salt and pepper as needed. Garnish with more fresh parsley and serve immediately.
Chicken Thigh Diablo Recipe.docx (12.46 kb)