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Chile Chicken Thighs

Traeger Kitchen


Chile Chicken Thighs

Prep Time

5

Minutes

Cook Time

35

Minutes

Serves

4 - 6

People

Effort

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What's this?

Turn up the heat, this bangin' recipe has a little habanero in its back pocket, so these thighs are destined for greatness.

Ingredients

  • 2 Tablespoon soy sauce

  • 1/4 Cup honey

  • 2 Clove garlic, minced

  • 1/4 Teaspoon red pepper flakes

  • 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

Steps

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
  • 2

    In a small bowl, combine honey, soy sauce, garlic and red pepper chili flakes; blend well with wire whisk. Set aside.
  • 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.
  • 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.
  • 5

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