Traeger Chicken Thighs are simple to prepare and full of bold, smoky flavor. The combination of the wood-fired grill and well-seasoned chicken creates a perfect crispy skin and juicy interior. This recipe is versatile enough for meal prep, easy enough for beginners, and crowd-pleasing for any cookout or dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs
Olive oil
Your favorite BBQ dry rub or seasoning blend
Salt and pepper
Optional: BBQ sauce for glazing
Directions
Preheat your Traeger grill to 375°F with the lid closed for about 15 minutes.
Pat chicken thighs dry with paper towels.
Rub each thigh with olive oil to help the seasoning stick and crisp the skin.
Season generously on both sides with salt, pepper, and your chosen dry rub.
Place the chicken thighs skin-side up on the grill grates.
Close the lid and smoke/grill for 45–60 minutes, or until the internal temperature reaches 175°F.
Optional: In the last 5–10 minutes, brush on your favorite BBQ sauce and let it caramelize.
Remove from the grill and let rest for 5 minutes before serving.
Servings and timing
This recipe serves 4 to 6 people. Total time is approximately 1 hour, including about 10 minutes of prep and 45–60 minutes of cooking time.
Variations
Boneless Thighs: Reduce cook time to 25–30 minutes, but ensure an internal temperature of 170–175°F for best flavor and texture.
Different Wood Pellets: Try hickory, apple, or mesquite pellets for unique flavor profiles.
Spicy Option: Add cayenne pepper or chipotle powder to your rub for heat.
Glazed Finish: Use honey, teriyaki, or buffalo sauce instead of BBQ sauce for variety.
Herb Seasoning: Use rosemary, thyme, and garlic for a more herbaceous flavor.
Storage/Reheating
Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F for 10–15 minutes or in a skillet over medium heat until hot. Avoid microwaving to preserve the crisp skin. You can also freeze them for up to 2 months and thaw overnight in the fridge before reheating.
FAQs
What temperature should chicken thighs be cooked to?
Chicken thighs are best cooked to an internal temperature of 175°F for juicy, tender meat.
Do I need to flip the chicken thighs on the Traeger?
No, cooking skin-side up with indirect heat allows the skin to crisp while keeping the meat juicy.
Can I use boneless thighs?
Yes, but reduce the cooking time to 25–30 minutes, checking for doneness with a meat thermometer.
What’s the best dry rub for chicken thighs?
Any BBQ rub works well. Choose one with a balance of sweet, smoky, and spicy flavors based on your preference.
Should I marinate the chicken beforehand?
You can, but it’s not necessary. A dry rub and the Traeger’s smoke add plenty of flavor.
Can I use BBQ sauce from the start?
It’s best to apply BBQ sauce during the last 5–10 minutes to avoid burning the sugars in the sauce.
How do I get crispy skin on the Traeger?
Start with dry skin, rub with oil, and cook at 375°F. Higher heat ensures a crispy finish.
Can I cook these at a lower temperature for more smoke?
Yes, start at 225°F for an hour for more smoke flavor, then increase to 375°F to finish cooking and crisp the skin.
What pellets are best for chicken?
Fruitwoods like apple or cherry give a mild, sweet smoke. Hickory adds a stronger, more traditional BBQ flavor.
Are Traeger chicken thighs good for meal prep?
Yes, they reheat well and can be used in wraps, salads, sandwiches, or served with sides throughout the week.
Conclusion
Traeger Chicken Thighs are a smoky, savory, and easy-to-make dish that delivers juicy meat and crispy skin every time. With just a few ingredients and the power of wood-fired flavor, this recipe is ideal for both weeknight meals and weekend grilling sessions. Once you try it, it’s sure to become a staple in your outdoor cooking rotation.
Traeger Chicken Thighs are smoky, juicy, and flavorful grilled chicken thighs made on a pellet grill. With crispy skin and tender meat, they’re perfect for backyard BBQs, weeknight dinners, or meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:4 to 6 servings
Category:Main Course
Method:Grill
Cuisine:American
Diet:Gluten Free
Ingredients
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons BBQ dry rub or seasoning blend
Salt and pepper, to taste
Optional: 1/2 cup BBQ sauce for glazing
Instructions
Preheat Traeger grill to 375°F with the lid closed for about 15 minutes.
Pat chicken thighs dry with paper towels.
Rub each thigh with olive oil.
Season both sides with salt, pepper, and BBQ dry rub.
Place chicken thighs skin-side up on the grill grates.
Close the lid and grill/smoke for 45–60 minutes, or until internal temperature reaches 175°F.
Optional: Brush on BBQ sauce during the last 5–10 minutes to caramelize.
Remove from the grill and rest for 5 minutes before serving.
Notes
Use boneless thighs for faster cooking (25–30 minutes).Apply BBQ sauce at the end to avoid burning.Choose wood pellets like apple, cherry, or hickory for different smoke profiles.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.Reheat in oven or skillet to maintain crisp skin.
