Steps

• 1

  Peel the skin off the chicken thighs and reserve. With kitchen shears, remove the fat on each side of the chicken thighs. Trim 1/4 inch off the bottom and top bone knuckle of each thigh so the thighs are uniform in size. Trim the reserved skin to fit the new size of the thighs, then place the skin back on the thighs.

• 2

  Using a meat injector, inject 1 tablespoon of chicken broth into each side of each thigh, 2 tablespoons per thigh. Place the chicken in a large disposable roasting pan and season the tops of the thighs with the Traeger Pork & Poultry Rub. Chill in the refrigerator for 60 minutes.

• 3

  When ready to cook, set the Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• 4

  Pour the melted butter over the chicken thighs.

• 5

  Place the pan with the chicken on the grill grates. Close the lid and cook for one hour.

  250 ˚F / 121 ˚C

  01:00

  Super Smoke

• 6

  Insert the probe into the thickest part of a chicken thigh at the center of the pan, avoiding the bone. Cover the pan with aluminum foil, close the grill lid, and cook for another hour, or until the internal temperature of the chicken reaches 165℉.

  250 ˚F / 121 ˚C

  165 ˚F / 74 ˚C

  01:00

  Super Smoke

• 7

  Use tongs to remove each chicken thigh from the pan and dunk in the Traeger Apricot BBQ sauce to coat. Transfer the chicken thighs to a clean disposable pan.

• 8

  Place the pan with the chicken, uncovered, on the grill grates. Close the lid and cook for 20 minutes, until the sauce sets.

  250 ˚F / 121 ˚C

  00:20

  Super Smoke

• 9

  Remove the chicken from the grill and let rest for 10 minutes before serving. Enjoy!