Traegerized Chicken Thighs

[bbqLuv]

I started cooking about 25*F hotter than suggested. For example, the recipe says 350 I started kicking it up to 375.
Time and temp. My Traeger only does super smoke up to 225*F.

Today I marinaded chicken thighs in Italian dressing, lightly seasoned, and grilled skin side down.
Traegerized to 375*F internal. The texture was far better than at 165*F. The skin was tender and juicy.

[Jerod Broussard]

Nice going.

I'd run 400-450 on them dudes.

[bbqLuv]

I'll have to try 400-450, or maybe 425 👍

[DavidNorcross]

Very nice. Love chicken thighs prepared this way. Good job!

[Mosca]

YES. Marinated in Italian dressing! Anywhere from 15 minutes to 4 hours. Or just do it right before putting over the heat.

Try 50/50 Italian dressing and bbq sauce. I got that from the back of a bottle of either Italian dressing or bbq sauce, maybe 40 or so years ago. It was actually 2 parts of one and 1 part of the other, but I forgot which and started doing 50/50, which works great.

[bbqLuv]

Marinated about 3 hours

[fzxdoc]

Nice cook there. Wishbone salad dressing as a marinade has stood the test of time. I remember my mom using it back in the day.

I agree with you--taking poultry dark meat to 175°-185° is where its taste and texture shines best.

160°ish is only for breast meat.

When I smoke a whole chicken, by the time the breast meat is at 160°ish, the thighs and legs are at about 180°. Perfect.

Kathryn