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Eduardo Garcia


Honey Jalapeño Grilled Chicken Thighs

Prep Time

5 Minutes

Cook Time

35 Minutes

Effort

Pellets

Pecan

Add some sweet and a kick of heat to your chicken thighs with Eduardo Garcia's recipe. Make sure to plan ahead—this recipe needs 24 hours to marinate for maximum flavor.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Stalk green onion, sliced

  • 1 Tablespoon honey

  • 1 Medium lemon, juiced

  • 2 Tablespoon Montana Mex Avocado Oil

  • 1 1/2 Teaspoon Montana Mex Jalapeño Seasoning Blend

  • 1/2 Teaspoon Montana Mex Mild Chile Seasoning Blend

  • 1 Teaspoon soy sauce

  • 1 Pound bone-in, skin-on chicken thighs

Steps

  • 1

    In a medium bowl, combine everything except for the chicken. Mix well to combine. Add chicken thighs and turn to coat. Cover and transfer to the fridge. Marinate for 24 hours.
    Ingredients
    • 2 Stalk green onion, sliced

    • 1 Tablespoon honey

    • 1 Medium lemon, juiced

    • 2 Tablespoon Montana Mex Avocado Oil

    • 1 1/2 Teaspoon Montana Mex Jalapeño Seasoning Blend

    • 1/2 Teaspoon Montana Mex Mild Chile Seasoning Blend

    • 1 Teaspoon soy sauce

    • 1 Pound bone-in, skin-on chicken thighs

  • 2

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
    Grill400 ˚F
  • 3

    Remove chicken from marinade, discarding the marinade. Place chicken skin-side down directly on the grill grate and cook for 20 minutes. Flip and cook 10 minutes more. Flip again and cook an additional 5 minutes to crisp up the skin. Remove from the Traeger when the internal temperature reaches 165°F in the thickest part.
    Grill400 ˚F
  • 4

    Let rest 5 minutes before serving. Enjoy!