Chicken thighs cooked on a Traeger grill are a delicious and easy way to enjoy tender, juicy chicken with that live wood fired flavor that you can’t get using other cooking methods. This Traeger Chicken Thighs recipe uses avocado oil and a generous coating of OWYD Everything Rub to enhance the natural flavors of the chicken. The Traeger grill ensures consistent cooking, resulting in perfectly cooked chicken thighs every time.
Traeger Chicken Thighs
Traeger chicken thighs are a fantastic option for a satisfying and flavorful meal. These thighs are cooked on our pellet grill, which gives them a distinct smoky flavor that is perfect with our savory new Everything Rub. The chicken remains moist on the inside while developing a beautifully crispy skin, which is a perfect combination. If you love grilled chicken, this recipe is perfect for you.
Why you’ll love this dish…
- Smoky Flavor: The pellet grill infuses the chicken with a rich, smoky taste.
- Juicy and Tender: Cooking at 375°F ensures the meat stays moist and tender.
- Crispy Skin Option: Shallow frying gives an extra crispy skin for added texture.
- Easy to Make: Simple steps and minimal ingredients make this recipe accessible to all skill levels.
- Versatile: Perfect for a casual dinner or a summer barbecue.
Get 75+ of my favorite Traeger Recipes here!
Traeger Chicken Thighs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Thighs
- Avocado Oil
- OWYD Everything Rub
Have a Greek Salad on the side!
How to make Chicken Thighs on the Traeger
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Preheat the Grill: Set your Traeger (or other pellet grill) to 375°F.
- Prepare the Chicken: Brush all sides of the chicken thighs lightly with avocado oil.
- Season: Generously coat all sides of the chicken thighs with OWYD Everything Rub.
- Grill: Place the chicken thighs skin-side down on the preheated grill grates. Cook for 15-20 minutes, then flip and continue cooking until the internal temperature reaches 165°F.
- Optional Crisping: If the skin isn’t crispy enough, shallow fry the chicken thighs skin-side down in a non-stick pan with 1/4-1/2 cup of oil for 2-3 minutes each.
Have some Rice Pilaf on the side!
Pellet Grilled Chicken Thighs FAQ
How should I store leftover chicken thighs?
Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days.
How can I reheat the chicken thighs?
Reheat in a preheated oven at 350°F until warmed through, or use a microwave for a quicker option.
Can I prepare the chicken thighs in advance?
Yes, you can season the chicken thighs up to a day in advance and refrigerate them until you’re ready to cook.
What variations or substitutions can I make?
You can use different rubs or marinades to change the flavor profile. Additionally, boneless chicken thighs or other cuts of chicken can be used, adjusting the cooking time accordingly.
Traeger Roasted Garlic Mashed Potatoes
Serve this with…
- Grilled Vegetables: Zucchini, bell peppers, and onions grilled alongside the chicken.
- Potato Salad: A classic side dish that complements the smoky chicken.
- Coleslaw: Adds a refreshing, crunchy contrast.
- Corn on the Cob: Sweet and juicy, perfect for a barbecue meal.
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Traeger Chicken Thighs
Ingredients
- 3 pounds chicken thighs
- 2 tablespoons avocado oil
- 3 tablespoons OWYD Everything Rub
Instructions
- Preheat your Traeger (or other pellet grill) to 375°F.
- Brush all sides of the chicken thighs with oil, lightly.
- Coat all sides generously with the OWYD Everything Rub.
- Place skin-side down directly on the grill grates in the preheated grill.
- Cook for 15-20 minutes, and then flip.
- Continue cooking until the internal temperature of the chicken reaches 165°F.
- Remove from the grill.
- If the skin isn't as crispy as you like it to be, you can put 1/4-1/2 cup of oil into a non-stick pan on the stove, and shallow fry the chicken thighs skin-side down for 2-3 minutes each, to crunch up that chicken skin.
