Competition BBQ Chicken Thighs

Peel skin off the thighs and reserve. 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 reserved skin to fit newly trimmed thighs.

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.

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

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 165℉.

Once thighs reach internal temperature of 165℉, use tongs to remove each chicken thigh and dunk it into warmed 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!