Steps

• 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  In a large bowl, whisk together the cilantro, ancho chile powder, sugar, granulated garlic, cumin, black pepper, chili powder, salt until well combined. Add the chicken to the bowl and toss to coat in the dry rub, then drizzle with the olive oil and toss again until evenly coated.

• 3

  Arrange the chicken thighs directly on the grill grates, meat-side down. Insert the probe horizontally into the center of one of the thighs, avoiding the bone. Close the lid and and cook for 15 minutes.

  375 ˚F / 191 ˚C

  00:15

• 4

  Meanwhile, make the glaze: in a small saucepan, combine the honey, pineapple juice, tequila, red pepper flakes, hot sauce, butter, and lime juice. Bring to a boil over medium heat and cook until thickened and reduced by about one third, about 3 minutes. Remove the pot from the heat and cover to keep warm.

  00:15

• 5

  Brush the chicken with the glaze, then flip and brush more glaze on the other side. Close the lid and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

  00:10

• 6

  Remove the chicken from the grill and serve. Enjoy!