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Chile Chicken Thighs

Chile Chicken Thighs

By Traeger Kitchen

Turn up the heat, this bangin' recipe has a little habanero in its back pocket, so these thighs are destined for greatness.

Prep Time

5 Minutes

Cook Time

35 Minutes

Pellets

Hickory

Ingredients

Number of people serving

4

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Units of measurement:
main
2 Tablespoon soy sauce
1/4 Cup honey
2 Clove garlic, minced
1/4 Teaspoon red pepper flakes
4 boneless, skinless chicken thighs
2 Tablespoon olive oil
2 Teaspoon Traeger Chicken Rub
As Needed ancho chile powder
1/4 Teaspoon coarse ground black pepper

Step

  • 1

    When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    In a small bowl, combine honey, soy sauce, garlic and red pepper chili flakes; blend well with wire whisk. Set aside.

  • 3

    Drizzle the chicken thighs with olive oil and season generously on both sides with the Traeger Chicken Rub and black pepper, then give each thigh a few shakes of ancho chili powder on both sides.

  • 4

    Place the seasoned chicken thighs directly on the grill grate and cook for about 15 minutes per side or until the internal temperature registers 165°F on an instant-read thermometer.

    400 ˚F / 204 ˚C

    165 ˚F / 74 ˚C

  • 5

    Brush with chili-honey glaze. Remove from grill. Serve with additional sauce. Enjoy!

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