Peel skin off the thighs. With kitchen shears remove the fat on each side of the chicken thighs.
Trim 1/4-inch off the bottom and top bone knuckle of the chicken thighs. Trim so that the thighs are uniform in size.
Trim skin to fit now trimmed thighs. Place the skin back on the thighs.
Once done with all thighs, inject 1/2 oz of low sodium chicken broth into each side of the thigh and let rest for 60 minutes.
While resting, season the top of the chicken thighs with Traeger Big Game Rub. Place in a refrigerator or cold cooler until ready to cook.
Place thighs in a large disposable pan and add the melted butter to the pan as a braising liquid.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Once the fire is established, move the temperature to 250 degrees F.
Slide the whole disposable pan of chicken on the grate and cook for one hour. After one hour, wrap the top of the disposable pan in aluminum foil and cook for another hour or until the internal temperature reaches 175 degrees F.
Once thighs reach internal temperature of 175 degrees F, use tongs to remove each chicken thigh and dunk it into heated Traeger Apricot BBQ sauce.
Place back in a clean disposable pan and cook for an additional 20 minutes. Remove from grill and let rest for 10 minutes before serving. Enjoy!
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