Chicken thighs on the pellet grill with a tex mex rub. Thighs are hard to mess up, which is why I make these all the time. Good for a weeknight when you still want something that tastes like you tried.
Set the Traeger to 400 and let it ramp. About 30-45 minutes total cook time.
Ingredients
- 2 lbs chicken thighs (bone-in, skin-on)
- 1 tbsp smoked paprika
- 2 tbsp Meat Church Chili Seasoning
- 1 tbsp ground cumin
- 1 tbsp olive oil
- Salt and pepper to taste
Steps
- Mix the paprika, chili seasoning, and cumin. Rub the thighs with olive oil, then coat with the seasoning. Don’t be shy.
- Put the thighs on the Traeger skin-side up while it’s still warming. Set it to 400. The chicken smokes on the way up and roasts once it gets there. That’s the move.
- Cook 30-45 minutes until 165 internal. Use a Thermapen ONE. Skin should be crispy.
- Rest 5-10 minutes. Serve with rice, black beans, pico, whatever. Lime on top.
These reheat well. I make extra and eat them for lunch the next couple days.
