By Traeger Kitchen
This BBQ chicken recipe is so delicious that it'll make you king or queen of every potluck, Sunday dinner, and chicken competition.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.20 | (1/2 lb each) bone-in chicken thighs |
2 1/2 Cup | low sodium chicken broth |
1/3 Cup | Traeger Big Game Rub |
3 Stick | butter, melted |
3 Cup | Traeger Apricot BBQ Sauce |
1
Peel skin off the thighs and reserve. With kitchen shears remove the fat on each side of the 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.
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.
4
While resting, season the top of the chicken thighs with Traeger Big Game Rub.
5
Place in a refrigerator or cold cooler until ready to cook.
6
Place thighs in a large disposable pan and add the melted butter to the pan as a braising liquid.
7
When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
8
Slide the whole disposable pan of chicken on the grate and cook for one hour.
250 ˚F / 121 ˚C
01:00
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℉.
250 ˚F / 121 ˚C
165 ˚F / 74 ˚C
10
Once thighs reach internal temperature of 165℉, use tongs to remove each chicken thigh and dunk it into warmed Traeger Apricot BBQ sauce.
11
Place back in a clean disposable pan and cook for an additional 20 minutes.
250 ˚F / 121 ˚C
00:20
12
Remove from grill and let rest for 10 minutes before serving. Enjoy!
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