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Baked Apricot Glazed Chicken Thighs

Difficulty 3/5
|
Prep time 5 mins

Cook time 30 mins
|
Serves 4-6

Hardwood Apple

These thighs are sweet, tangy and oh so savory. Boneless chicken thighs are given perfect grill marks, finished off in a bubbly, savory apricot BBQ sauce bath and garnished with fresh parsley.

Ingredients

6 boneless, with skin-on CHICKEN THIGHS

1 cup APRICOT BBQ SAUCE

3 Tbsp CHICKEN STOCK

2 tbsp SOY SAUCE

1/4 tsp RED PEPPER FLAKES

3 tbsp FRESH LEMON JUICE

1/2 Tbsp LEMON ZEST

1/4 tsp KOSHER SALT

1/4 tsp TSP BLACK PEPPER

1/4 cup CHOPPED PARSLEY or Chives

Preparation

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 10-15 minutes.

Season chicken thighs with salt and pepper and place directly on the grill grate. Cook 10-15 minutes until lightly browned.

Transfer chicken thighs to a shallow cast iron pan. Combine ingredients for glaze in a small bowl and pour over chicken thighs.

Return to the grill and cook 15-20 minutes more until chicken is cooked through and sauce is thickened occasionally basting thighs with the sauce.

Remove from grill and garnish with chopped parsley or chives.

Serve with mashed potatoes or rice. Enjoy!

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Cibolo
  • Texas
Baked Apricot Glazed Chucken Thighs
We used chicken breasts. Pounded the thick part to even the cooking. Used orange juice and orange zest as we didn’t have any lemons. Really yummy!
 
 
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