Competition BBQ Chicken Thighs

Ingredients

Units of Measurement:

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Steps

• 1

  Peel skin off the thighs and reserve. With kitchen shears remove the fat on each side of the chicken thighs.

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  Ingredients

  • 20 (1/2 lb each) bone-in chicken thighs

• 2

  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 reserved skin to fit newly trimmed thighs.

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• 3

  Place the skin back on the thighs. Once done with all thighs, inject 1 tablespoon of low sodium chicken broth into each side of the thigh and let rest for 60 minutes.

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  Ingredients

  • 2 1/2 Cup low sodium chicken broth

• 4

  While resting, season the top of the chicken thighs with Traeger Big Game Rub.

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  Ingredients

  • 1/3 Cup Traeger Big Game Rub

• 5

  Place in a refrigerator or cold cooler until ready to cook.

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• 6

  Place thighs in a large disposable pan and add the melted butter to the pan as a braising liquid.

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  Ingredients

  • 3 Stick butter, melted

• 7

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

  Grill: 250 ˚F

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• 8

  Slide the whole disposable pan of chicken on the grate and cook for one hour.

  Grill: 250 ˚F

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• 9

  After one hour, wrap the top of the disposable pan in aluminum foil and cook for another hour or until the internal temperature reaches 165℉.

  Grill: 250 ˚F

  Probe: 165 ˚F

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• 10

  Once thighs reach internal temperature of 165℉, use tongs to remove each chicken thigh and dunk it into warmed Traeger Apricot BBQ sauce.

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  Ingredients

  • 3 Cup Traeger Apricot BBQ Sauce

• 11

  Place back in a clean disposable pan and cook for an additional 20 minutes.

  Grill: 250 ˚F

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• 12

  Remove from grill and let rest for 10 minutes before serving. Enjoy!

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