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.
Last edited by Daba's BBQ; July 20, 2021, 06:48 AM.
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.
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.
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. 🙄🤦👎🤷â€â™‚ï¸
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.
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.
This recipe is recreated from our friend Mike at Everyday BBQ. This is a great example of using our Slow 'N Sear® in the Slow ‘N Sear® Deluxe Kamado.
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.
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