Looking for a chicken thigh recipe for my Traeger

[Daba's BBQ]

I have a few pounds of boneless, skinless chicken thighs that I brined last night. Now I am looking for a recipe to use with my Traeger. I've cooked breasts several times and I can never get them moist. Mind you, they're not that bad, but nowhere near the level that I make my other meats.

Suggestions?

Thanks.

[au4stree]

What temp are you cooking your chicken? Thighs of course have a bit more fat and can handle a bit longer cook, if that's what you're looking to do. Me personally, I like to put my favorite chicken rub on thighs (Plowboy's Yardbird), stack them on a skewer and cook at 325-350F. When the internal is done, around 160F. I pull them off and chop up for sandwiches. It's a nice mix of crusty bits on the outside with the juicy tender pieces from the inside.

On occasion, I'll glaze with a sauce to help in the caramelization.

[Daba's BBQ]

I plan on eating around 6 pm. So I was looking to fire it up at around 275 or thereabouts. I have about 5 pounds, so I can rub a few, glaze a few and experiment with the rest.

[Jfrosty27]

I just did some thighs on my Recteq last night. I would offer my advice but if you looked at SUWYC you saw might cook ended in disaster. 🙄🤦👎🤷‍♂️

[Daba's BBQ]

BTW - I made an apricot bbq sauce, here is the recipe.

Ingredients

• 1/2 tsp olive oil
• 3 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1/4 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 1 cup apricot jam
• 2 tbsp honey
• 1 tbsp molasses
• 1 tsp Worcestershire sauce
• 1 tbsp brown sugar
• 1/2 tsp white ground pepper more or less for heat
• 1 tsp salt

Instructions

• Add small amount of oil, tomato paste, garlic and onion powders, both kinds of paprika, and cumin to a small sauce pan and saute on medium heat for five minutes until spices are toasted and fragrant.
• Stir in the water, apple cider vinegar, apricot jam, honey, molasses, Worcestershire sauce, brown sugar and salt and pepper.
• On medium high heat simmer for 15-20 minutes until reduced by half and thickened.
• Cool and store in an airtight container in fridge until ready to use.

Notes

• Use chunky or smooth apricot jam, and either leave pieces in, or puree once the sauce has simmered all the way.
• Cool completely before storing in an airtight container.
• Adjust the pepper amount up or down depending on heat desired. Swapping for cayenne pepper will increase spiciness.
• Will store for up to one month in fridge, covered.

[IFindZeroBadCooks]

I don’t make thighs so I don’t have a good recipe but I do sous vide all of my small cuts of meat now because it improves the results quite a bit. I’d recommend a Joule for next time as it is fun.

[smokin fool]

If your into a bit of spice try Jerking some chicken
Theres also a Jerk bbq sauce for finishing
Always a winner here

[jfmorris]

My favorite thing to do these days with boneless skinless chicken thighs is chicken shawarma, using the recipe here:

https://snsgrills.com/pages/chicken-shawarma

On a pellet cooker, I would just run the cook at 325 or 350 until the middle of the skewered meat reaches 165. Not sure you will get any char unless you have a way to sear on that pellet cooker, but this recipe is the bomb, especially served in pita or naan. I just carve it into chunks on the cutting board, and usually make it along side skewered veggies that I put on about 30 minutes into the cook.

[Daba's BBQ]

When can I come over?!

Looks great and I LOVE the recipe. Def have to try that one

[bbqLuv]

I think I will do that tonight with chicken breasts.

[bbqLuv]

https://www.traeger.com/search?term=chicken thighs
Take your pick and adapt. That is what I do on my Traeger.

https://www.google.com/search?q=boneless%2C+skinless+chicken+thighs

Here is a recipe for Oven bake boneless, skinless chicken thighs. easy enough to my Traeger.

Be sure to tell us what and how your cook turns out.

[Daba's BBQ]

thank you so much