Chile Chicken Thighs

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

  

  Grill: 400 ˚F

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• 2

  In a small bowl, combine honey, soy sauce, garlic and red pepper chili flakes; blend well with wire whisk. Set aside.

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  Ingredients

  • 2 Tablespoon soy sauce

  • 1/4 Cup honey

  • 2 Clove garlic, minced

  • 1/4 Teaspoon red pepper flakes

• 3

  Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Chicken Rub and black pepper, then give each thigh a few shakes of ancho chili powder on both sides.

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  Ingredients

  • 4 boneless, skinless chicken thighs

  • 2 Tablespoon olive oil

  • 2 Teaspoon Traeger Chicken Rub

  • As Needed ancho chile powder

  • 1/4 Teaspoon coarse ground black pepper

• 4

  Place the seasoned chicken thighs directly on the grill grate and cook for about 15 minutes per side or until the internal temperature registers 165°F on an instant-read thermometer.

  

  Grill: 400 ˚F

  

  Probe: 165 ˚F

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• 5

  Brush with chili-honey glaze. Remove from grill. Serve with additional sauce. Enjoy!

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