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
| 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 |
| To Taste | ancho chile powder |
| 1/4 Teaspoon | coarsely ground black pepper |
| chopped green onions, for garnish |
This recipe serves:
4
Activating this element will cause content on the page to be updated.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 |
| To Taste | ancho chile powder |
| 1/4 Teaspoon | coarsely ground black pepper |
| chopped green onions, for garnish |
Steps
1
Preheat the Traeger with the lid closed to 400°F; this will take about 15 minutes.
400 ˚F / 204 ˚C
2
In a small bowl, whisk together the honey, soy sauce, garlic, and red pepper flakes.
3
Drizzle the chicken thighs with the olive oil and season on both sides with the Traeger Chicken Rub, black pepper, and ancho chile powder.
4
Place the seasoned chicken thighs directly on the grill grates. Insert the probe horizontally into the thickest part of a thigh. Close the lid and cook, flipping once, until the internal temperature reaches 165°F, about 15 minutes per side.
400 ˚F / 204 ˚C
165 ˚F / 74 ˚C
00:30
5
Brush the thighs with the chile-honey glaze, then remove from the grill. Garnish with the green onions and serve with the remaining glaze alongside. Enjoy!
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