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Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

Posted by Mary M. on March 31, 2014

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

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.


PREP TIME: 15 minutes, for Traeger to preheat
COOK TIME: 1 hour to 1 hour 15 min


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.

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs

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!)

Meals for 2: Chile Honey-Glazed Grilled Chicken Thighs


Chile Honey Chicken Thighs Recipe.docx (12.36 kb)

Caramel Apple Cream Cheese Pull-Aparts

Posted by Mary M. on March 30, 2014

Caramel Apple Cream Cheese Pull-Aparts

Some breakfasts are so deliciously intoxicating and sweetly addicting that they almost should qualify as desserts...almost. Luckily, they've got just enough gooey biscuit-apple substance to count them as brunch.

Thank goodness for that! We just put a little twist on our Cinnamon Pull-Aparts because you can NEVER have too many variations on those delectable morsels!



PREP TIME 20 min
COOK TIME: 30 min

2 (12-oz) cans refrigerated buttermilk biscuits 
1 cup packed brown sugar
1/2 cup whipping (heavy) cream
3 tart apples, like Pink Lady or Granny Smith, peeled and cut into 1-inch cubes
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt, divided use
4 ounces cream cheese, room temperature
1/4 cup whipping cream or whole milk
6 tablespoons powdered sugar, or more to taste


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F with the lid closed for 10 to 15 minutes.

Spray a 12-cup bundt pan with cooking spray. Mix together the 2 tablespoons of sugar and the teaspoon of cinnamon in a small bowl and toss together with the diced apples to coat them all evenly.

Separate the biscuit dough into individual biscuits and cut each biscuit into fourths.

Make the caramel sauce by mixing together the brown sugar, the 1/2 cup whipping cream and 1/4 teaspoon salt. Heat up for a minute in the microwave to help it to combine.

Sprinkle a handful of chopped apples in the bottom of the bundt pan. Then follow with half of the chopped biscuits and half of the remaining apples.

Pour half of the caramel evenly over the top of the biscuit mix.

Layer the rest of the biscuits and apples and top with the remaining caramel.

Place the pan on the middle of the grill and cook for 30 to 35 minutes or until golden brown and biscuits are cooked.

Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes.

Meanwhile make the cream cheese glaze/icing by mixing the softened cream cheese, 1/4 cup whipping cream/milk, powdered sugar and the remaining 1/4 teaspoon salt until it's thoroughly combined. Add more milk if you want a thinner glaze or more cream cheese if you like it thicker. You may also want more or less powdered sugar so add it gradually and taste as you go.

Caramel Apple Cream Cheese Pull-Aparts

Drizzle the cream cheese icing liberally over the pull-aparts and serve them warm. Just try and resist them, we dare you.

Caramel Apple Cream Cheese Pull-Aparts


Caramel Apple Pullaparts Recipe.docx (12.35 kb)

Zesty "Bang Bang" Shrimp Skewers

Posted by Mary M. on March 20, 2014


In case you haven't heard all the scuttlebutt (it's a word!), Bang Bang Shrimp is all the rage. Those crunchy, breaded shrimp fried up to golden-deliciousness and then smothered in a spicy, creamy sauce are irresistible! The dish originated at the Bonefish Grill and is pretty much "da bomb". So why feel restrained to enjoy it by your proximity to a restaurant when we can recreate it ourselves? On the Traeger, of course.

The adjectives tell you everything you need to know:



PREP TIME: 40 minutes
COOK TIME: 6 to 10 minutes


1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
A squirt or 2 of sriracha
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

32 medium shrimp, peeled and deveined
Cooking spray

1/2 cup mayo
1/3 cup sweet chili sauce
5 to 10 drops of sriracha (or more if you want more spice)
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon toasted sesame seed oil
1/2 teaspoon fish sauce, optional

1 green onion, thinly sliced


Whisk together the beaten eggs, milk and a squirt or two of sriracha, depending on how hot you like it. To a shallow bowl or plate put in the 1/2 cup flour. In a separate bowl whisk together the 3/4 cup flour, panko, salt, pepper and all the spices. Arrange a breading station placing the shrimp, flour, beaten egg, and panko mixture side-by-side on the table in that order.

Bread the shrimp: It's easiest to minimize the mess by making one of your hands the "wet" hand and the other the "dry" hand. Holding the shrimp by the tail dip them, one at a time, in the flour, thoroughly coating both sides.

Next dip in the egg allowing excess to drip off.

Lastly coat with the bread crumb mixture patting on with your "dry" hand if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.

Meanwhile, in a small bowl whisk the sauce ingredients together. Cover and refrigerate. 

Start the Traeger on Smoke with lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.

Thread the shrimp on bamboo skewers that have been soaked in water for 15 minutes, about 4 shrimp per skewer.

Spray the shrimp on both sides with the cooking spray.

Once the Traeger has preheated place the skewers on the grill grate and cook for 3 to 5 minutes per side or until the shrimp is pink and the breading is golden.


After the shrimp are cooked, spoon the sauce over the top and serve with steamed rice, garnished with chopped green onions. (Alternatively, you could serve the sauce on the side as dipping sauce.)



Bang Bang Shrimp Recipe.docx (12.31 kb)

Smoked Portobello Mushroom "Burgers"

Posted by Mary M. on March 18, 2014

Smoked Portobello Mushroom

These "burgers" are almost good enough to make you think, "Hey, maybe being vegetarian wouldn't be that bad." (Okay, we said almost!) The real deal-sealers are the portobello mushrooms that take on a meaty taste and texture, especially after being marinated and infused with wood smoke. Dress them up with grilled onions and melted cheese and she's a sure-winner.


PREP TIME: 5 minutes plus 4 to 6 hours to marinate
COOK TIME: 50 minutes

4 large Portobello mushrooms, each 4- to 5-inches across
3/4 cup Traeger Carne Asada Marinade, or your favorite marinade for beef
1 onion, peeled and sliced into 1/2-inch rounds
4 ounces mozzarella or muenster cheese, thinly sliced
1 large ripe tomato, thinly sliced
4 tablespoons butter, melted
4 large kaiser-style hamburger rolls, split
Pickles, lettuce leaves, mayonnaise, mustard, and ketchup for serving


Wipe the mushroom caps clean with a damp paper towel. Remove the stems.

Put the mushrooms and the onion slices into a resealable bag along with the Traeger Carne Asada Marinade. Let marinate, refrigerated, for 4 to 6 hours.

Drain. You can refrigerate the marinade and reuse if desired, since it only touched vegetables, and not meat.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the mushrooms (gill-side down) and onion slices on the grill grate and smoke for 30 minutes.

Increase the temperature to 350 degrees F and flip the mushrooms gill-side up. Cook the mushrooms and onions for 15 to 20 minutes more, or until the mushrooms are tender. The onions can still retain a bit of crunch.

When the mushrooms are almost done, top each with one-fourth of the cheese and let it melt.

Brush the cut sides of the rolls with the melted butter. Grill, cut-side down, for a few minutes, or until they just begin to brown.

Smoked Portobello Mushroom

Transfer the bottom halves of the buns to plates or a platter. Top with the cheese-filled mushroom, onion slices, tomato, pickle, lettuce leaves, and bun tops. Serve with your favorite condiments.

Smoked Portobello Mushroom


Portobello Burgers Recipe.docx (12.33 kb)

Jalapeno Popper Stuffed Chicken Breasts

Posted by Mary M. on March 18, 2014

Jalapeno Popper Chicken Breasts

It turns out that you really can consider jalapeno poppers a meal! Particularly when you use them as a spicy-creamy filling in a chicken breast. We turned one of America's most popular appetizers into a main dish that will still make you sweat and have you insatiably popping these back.

Serve these with some Southwestern-style rice and some of your favorite grilled vegetables. Here's a way to get your fill of jalapeno poppers and not feel guilty one iota. So stuff away!


PREP TIME: 15 minutes
COOK TIME 30 to 45 minutes

• 8 ounces cream cheese at room temperature
• 2 ounces finely grated Colby or Monterey Jack cheese (about 1/2 cup)
• 2 cloves garlic, finely minced
• 3 slices cooked bacon, crumbled or diced
• 2 jalapeno peppers, stemmed, seeded, and minced
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves, chopped, plus 6 whole sprigs for garnish
• 2 teaspoons Traeger Cajun Rub (or your favorite rub), plus more as needed
• 2 teaspoons of your favorite Mexican-style hot sauce, or more to taste
• 6 boneless, skinless chicken breasts, about 6 to 8 ounces each, tenders removed
• 2 tablespoons olive oil or vegetable oil


Make the cheese filling: Put the cream cheese and colby cheese in a small mixing bowl and stir to combine.

Work in the garlic, bacon, jalapeno, lime juice, cilantro, 2 teaspoons of Traeger Cajun Rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving your knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole.

Stuff each pocket with some of the cheese mixture, tamping it with the spoon handle. (Alternatively, if the cheese mixture is at room temperature, you can transfer it to a resealable plastic bag; cut the corner and squeeze the cheese into the pocket.)

Oil the outside of each chicken breast with the vegetable oil and season with Traeger Cajun Rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

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 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the chicken breasts on the grill grate. Roast for 30 to 45 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.

Transfer to a platter or plates and remove any toothpick. Let rest for 5 minutes before serving. Garnish with the cilantro sprigs.

Jalapeno Popper Chicken Breasts

Jalapeno Popper Chicken Breasts


Jalapeno Popper Chicken Breasts Recipe.docx (12.86 kb)

Beef Satay and Grilled Pepper Skewers

Posted by Mary M. on March 17, 2014

Beef Satay and Grilled Pepper Skewers

In Indonesia, satay is the common ware of street vendors. They set up shop with a tiny grill and a basket of the pre-skewered meat and grill up the satays to order. The clever vendors tap a wooden stick on their grills to make an unmistakable tap-a-tap-a sound to attract customers and let people know that they're ready for some barbecuin'. If the sound doesn't pique your curiosity, the smoky smell of caramelized meal will definitely get ya.

You should expect the same reaction when you start up your Traeger and release the smoke signals into the sky from searing these skewers of sweet, marinated meat. Not many of us have been Indonesia, but after trying your hand at these easy satays, you'll have your own little taste and it will leave you wanting more.


PREP TIME: 1 hour 10 minutes, including marinating time
COOK TIME: about 8 minutes total
RECOMMENDED PELLETS: Hickory, Mesquite or Apple
SERVES: 6 to 8


2 pounds flat-iron steak, or boneless rib eye
1 bottle Traeger Carne Asada Marinade, or your favorite teriyaki-style marinade
3 cloves garlic, peeled and crushed with the side of a knife or cleaver
2 green onions (scallions), trimmed, and white and green parts thinly sliced
1 or 2 red, yellow or orange bell peppers cut into chunks (optional)
Purchased Asian-style peanut sauce (optional)
1/4 cup chopped dry-roasted peanuts
Lime wedges for garnish


Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat’s tenderness.) Put into a resealable plastic bag or a large bowl.

Pour the Carne Asada marinade over the meat, and stir in the garlic and onions. Refrigerate for 1 hour.

Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer that has previously been soaked in water. For a little bit of color and added texture, thread a piece or two of bell pepper onto the end of each skewer (optional).

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 High and preheat, lid closed, for 10 to 15 minutes.

Grill the satays, turning once, for 3 to 4 minutes per side. (Indonesians prefer their meat well-done.)

Beef Satay and Grilled Pepper Skewers

Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts and more scallions, if desired. Garnish with lime wedges.

Beef Satay and Grilled Pepper Skewers


Beef Satay Skewers Recipe.docx (12.55 kb)

30 Minute Meals: Grilled Chicken Thighs Diablo

Posted by Mary M. on March 16, 2014

30 Minute Meals: Grilled Chicken Thighs Diablo

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.


PREP TIME: 10 minutes
COOK TIME: 25 minutes


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.

30 Minute Meals: Grilled Chicken Thighs Diablo

Taste and adjust the seasoning, adding salt and pepper as needed. Garnish with more fresh parsley and serve immediately.

30 Minute Meals: Grilled Chicken Thighs Diablo


Chicken Thigh Diablo Recipe.docx (12.46 kb)

Sea Bass and Vegetable Packets

Posted by Mary M. on March 16, 2014

Sea Bass and Vegetable Packets

The term "sea bass" actually includes a wide variety of fish, but in general they are found in warm, tropical waters and they have the tan to prove it. Okay, so maybe there's no tan but they definitely have the delicate, yet buttery taste of a fish of leisure. It's a lean fish that fares deliciously in most cooking methods, particularly grilling, which is why this fish is so beloved. If you haven't already, you gotta try it!

We decided to seal in all of that yummy taste with just a touch of seasoning (because sea bass doesn't need too much help to taste pretty darn good). We even rounded the meal out by tucking some fresh vegetables in there as well. Just mind the grill and be careful not to overcook it!

For those rushed nights when you feel like enjoying something a bit lighter, packed with fresh ingredients and pure joy, find this recipe in our Guilt Free - Love, Laugh, Grill Cookbook.


PREP TIME: 10 Min.
COOK TIME: 15-20 Min.


4 fresh sea bass fillets
1 yellow squash – chopped
1 cup green beans – chopped
2 sweet potatoes – chopped
2 garlic cloves – minced
¼ cup fresh parsley – chopped
1 to 2 tablespoons olive oil, plus more for drizzling
Traeger's Blackened Saskatchewan Seasoning
Salt and pepper


Before you start cooking, make sure you cut your vegetables into pieces that are all about the same size so that they all cook at the same rate. And in this case because the fish cooks so quickly, cut the vegetables into relatively thin slices.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat grill to 350 degrees F, lid closed, for 10 to 15 minutes.

Meanwhile, toss the cut vegetables with minced garlic and 1 to 2 tablespoons of olive oil.

Cut four 24 inch pieces of parchment paper. Place a piece of fish in the center of each piece of paper and drizzle lightly with olive oil and season lightly with Traeger's Blackened Saskatchewan Seasoning.

Place some vegetables around the fish and season them liberally with salt and pepper.

Fold up the ends of the paper and then fold them together to completely enclose the packets.

Set the packets on the grill grate and grill for 15- 20 minutes, or until fish is flaky and the vegetables are cooked. (Do not overcook the fish! If you like your vegetables cooked more and the fish is done, remove the fish from the packet and fold it back up and allow the vegetables to continue until your liking.)

Sea Bass and Vegetable Packets

Remove from the grill and top with fresh chopped parsley and serve right out of those tidy little packets.

Sea Bass and Vegetable Packets


Sea Bass Packets Recipe.docx (12.29 kb)

Grilled Clams With Garlic Butter

Posted by Brady P. on March 14, 2014

Grilled Clams With Garlic Butter

Shucking bivalves ranks as one of our least favorite culinary chores. So it was nice to discover that you can simply put scrubbed raw clams directly on your Traeger: They will open in minutes, and can then be dunked in a garlicky butter. Serve with crusty bread for sopping up the juices.

Grilled Clams With Garlic Butter


  • 24 littleneck clams
  • 8 tablespoons (1 stick) butter cut into chunks
  • 2 to 3 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, minced
  • A teaspoon or two of Pernod (anise-flavored liqueur: optional)
  • 1 lemon cut lengthwise into 6 wedges

Scrub the clams under cold running water, discarding any that don’t close or that have broken shells. Put the butter, garlic, parsley, Pernod, if using, and the juice from 2 lemon wedges in a heat-proof pan or casserole large enough to hold the clams

Grilled Clams With Garlic Butter

Arrange the clams directly on the grill grate and grill for 5 to 8 minutes, or until they open. Discard any that fail to open. With tongs, carefully transfer the opened clams to the pan with the butter, trying not to spill any of the clam juices enroute. Tip the clams and the butter into a shallow serving dish and serve with the remaining lemon wedges.

Grilled Clams With Garlic Butter







(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Posted by Susie B. on March 13, 2014

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

Veggie trays are a great way to feed a crowd with mega munchies, and there is no guilt because you are loading up your loved ones with plenty of fresh vegetables! This recipe for a Greek Yogurt Dip with Grilled Herbs will add a new dimension of flavor to the typical "veggies and ranch" while also adding the great nutritional benefits in Greek yogurt of probiotics and protein. It takes just a few minutes to prepare and makes a batch big enough to feed your hungriest crowd. Serve alongside your favorite fresh vegetables and even your pickiest meat-ivores will be loading up their plates with the green stuff.


Greek Yogurt Dip with Grilled Herbs

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6-8 as an appetizer
Recommended Pellets: Oak, Pecan, or Hickory

1 cup plain Greek yogurt
1 small bunch of fresh flat leaf parsley, dill, and chives
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder

Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Place the herb bunches on the grill grate along with the sliced onion (we used a Frogmat) to prevent the onions from falling through the grate, but you could also use Traeger's Grilling Basket).

Close the lid and smoke for 15-30 minutes depending on how much smoke flavor you like. The leaves will look slightly wilted.


Pull the leaves off of the pasley and dill and place the entire chive chutes in a food processor. Add all of the other ingredients.

Pulse until herbs and yogurt and fully combined.

Transfer to a serving bowl and keep chilled until ready to serve.

(Healthy) Traeger Tailgating: Greek Yogurt Dip with Grilled Herbs

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