Dinner for two does not have to be relegated to the stale leftover heels of the bread loaf and any cheese you can scrounge up from the bottom of your fridge drawer or whatever pre-made meals you find in the back of your freezer. They can be simple, fast, with no prep required, and still oh-so tasty!
Chicken thighs are excellent meal go-tos. They cook quickly, are full of juicy flavor, are compatible with practically everything and are, thankfully, hard to overcook. With the perfect balance of sweet and heat in the chile-honey glaze on these chicken thighs, delightful fireworks will explode on your taste buds. We're willing to bet that dinner for two has never been started and finished so quickly with every plate licked clean.
CHILE HONEY-GLAZED GRILLED CHICKEN THIGHS
PREP TIME: 15 minutes, for Traeger to preheat
COOK TIME: 1 hour to 1 hour 15 min
RECOMMENDED PELLETS: Any
1/4 cup honey
2 tablespoons soy sauce
2 garlic cloves, minced or 1/4 teaspoon garlic powder
Pinch or two red pepper flakes, or more to taste
4 boneless skinless chicken thighs
2 tablespoons olive
2 teaspoons Traeger Sweet Rub
Ancho chile powder
1/4 teaspoon coarse ground black pepper
2 sweet potatoes, washed, scrubbed
Chopped green onions, to garnish chicken thighs
Butter and honey or brown sugar for topping sweet potatoes
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 400 degrees F (High heat) with the lid closed for 10 to 15 minutes.
Poke the sweet potatoes with a fork a few times and place directly on the grill grate and cook for an hour to an hour and fifteen minutes or until squeezable. (Add the chicken thighs to the grill during the last 15 minutes of cooking.)
In a small bowl, combine honey, soy sauce, garlic and red pepper chile 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 chile powder on both sides.
After the sweet potatoes have cooked for about 50 minutes, place the seasoned chicken thighs directly on the grill grate and cook for about 5 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer.
After you flip the chicken thighs, brush with the chile-honey glaze.
Feel free to give the finished chicken thighs an extra dose of the yummy chile-honey glaze.
The potatoes should be done around the same time as the thighs. (They should be squeezably soft.) Slice open the potatoes and serve them with some butter, and generous drizzles of honey or brown sugar. Finish of the meal with a fresh spinach salad. (Spinach + Bacon + Tomatoes + Your favorite dressing = Scrumptious!)
Chile Honey Chicken Thighs Recipe.docx (12.36 kb)