Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 | bone-in, skin-on chicken thighs |
| To Taste | kosher salt |
| To Taste | Traeger Chicken Rub |
| To Taste | freshly ground black pepper |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 | bone-in, skin-on chicken thighs |
| To Taste | kosher salt |
| To Taste | Traeger Chicken Rub |
| To Taste | freshly ground black pepper |
Steps
1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
While the grill is heating, trim any excess fat and skin from the chicken thighs. Season lightly with salt and pepper, then with the Traeger Chicken Rub.
3
Insert the probe into the thickest part of a chicken thigh, avoiding the bone. Place the chicken thighs directly on the grill grates, close the lid, and cook until the internal temperature reaches 180°F (the chicken will be cooked through at 165°F, but the texture will be better at 180°F), about 35 minutes.
350 ˚F / 177 ˚C
180 ˚F / 82 ˚C
00:35
4
Remove the chicken from the grill and let rest for 5 minutes before serving. Enjoy!
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