Description
These Traeger Smoked Chicken Thighs are so moist, easy, and foolproof. After marinating, they cook in about an hour and a half, making them perfect for days when you don't have hours to babysit your Traeger.
Ingredients
2 pounds bone-in, skin-on chicken thighs
1/2 cup Frank's Redhot Sauce
1/2 cup honey or maple syrup
1 cup soy sauce (substitute coconut aminos or tamari for gluten free)
4 cloves garlic, minced
Poultry BBQ dry rub (optional; see note)
Instructions
- Add chicken thighs, Frank's sauce, honey or maple syrup, soy sauce, and garlic to a gallon baggie and shake to combine. Place in the refrigerator to marinate for at least 4 hours and up to 24 hours.
- Heat your Traeger to 225°F.
- Transfer the chicken thighs to a sheet pan or plate. Discard the marinade. If you're using BBQ rub, sprinkle a generous amount on both sides of the thighs and rub it in with your hands.
- Place the chicken thighs onto your preheated Traeger. Cook for 1 hour, flipping halfway.
- Turn the heat to 275 and cook for an additional 20-30 minutes, or until the internal temperature reaches 165°F and the skin reaches your desired crispiness.
Notes
We've made these chicken thighs with and without dry rub and they're great either way. If you like BBQ flavors, I recommend adding it; if you want more neutral chicken that can be used for a variety of different meals, I'd leave it off. I'd also leave it off if you're not planning on eating the skin. If you're looking for a great dry rub, we love our Kansas City BBQ rub recipe and Kosmos Q Dirty Bird dry rub.
Nutritional information is only an estimate.
- Prep Time: 5 minutes
- Cook Time: 1.5 hours
- Category: Dinner
- Method: Traeger
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 458
- Sugar: 38.1 g
- Sodium: 2700.4 mg
- Fat: 6.1 g
- Carbohydrates: 44.3 g
- Protein: 56.1 g
- Cholesterol: 165.5 mg
