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Looking for a chicken thigh recipe for my Traeger

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  • Daba's BBQ
    commented on 's reply
    thank you so much

  • bbqLuv
    commented on 's reply
    I think I will do that tonight with chicken breasts.

  • bbqLuv
    replied
    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=bone...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.

    Leave a comment:


  • Daba's BBQ
    commented on 's reply
    When can I come over?!

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

  • jfmorris
    replied
    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.

    Click image for larger version

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    Leave a comment:


  • smokin fool
    replied
    If your into a bit of spice try Jerking some chicken
    Theres also a Jerk bbq sauce for finishing
    Always a winner here
    Attached Files

    Leave a comment:


  • IFindZeroBadCooks
    replied
    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.

    Leave a comment:


  • Daba's BBQ
    replied
    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.

    Leave a comment:


  • Jfrosty27
    replied
    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. 🙄🤦‍♂️👎🤷‍♂️

    Leave a comment:


  • Daba's BBQ
    commented on 's reply
    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.

  • au4stree
    replied
    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.

    Leave a comment:


  • Daba's BBQ
    started a topic Looking for a chicken thigh recipe for my Traeger

    Looking for a chicken thigh recipe for my Traeger

    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.

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