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Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350 and allow the grill and dutch oven to pre-heat, lid closed, for 10 - 15 minutes.
Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down.
Season the top of each thigh with Traeger's Pork & Poultry Rub. Cover the dutch oven with the lid, close the lid of the Traeger and cook for 45 minutes.
Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300.
Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels.
Season liberally with more Pork & Poultry Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.
In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine.
Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly. Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce.
Transfer the thighs to a prepared platter and serve immediately.
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