Steps

• 1

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. Place a large Dutch oven or deep cast iron skillet on the grill grates to preheat.

  450 ˚F / 232 ˚C

• 2

  Season both sides of the chicken thighs with the Cajun seasoning, ancho chile powder, and black pepper.

• 3

  Place the seasoned chicken thighs directly on the grill grates and cook for 5 minutes per side.

  450 ˚F / 232 ˚C

  00:10

• 4

  While the chicken is cooking, pour the olive oil into the pan on the grill and add in the garlic, onion, bell pepper, jalapeño, and a pinch of salt. Close the lid and cook for 5 minutes until the onions and peppers have softened.

  450 ˚F / 232 ˚C

  00:05

• 5

  Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Close the lid and cook until the liquid is reduced by half, 5 minutes.

  450 ˚F / 232 ˚C

  00:05

• 6

  Add the chicken thighs into the pan along with the tomatoes with juices and capers, cover the pan, and cook for 5 minutes or until the sauce has thickened to your liking.

  450 ˚F / 232 ˚C

  00:05

• 7

  Remove the pan from the grill and stir in the parsley. Garnish with more fresh parsley and serve. Enjoy!