Perfect Traeger’d Thighs

[ExUnifliter]

I’ve Traeger’d thighs via Shop Class version, Carolina Mustard and boneless Carolina vinegar—sauced. Haven’t found the Ultimate.
What’s your perfect Traeger’d chicken thigh preparation?

 

[traeger860]

I usually rub them with Cabela's Beer Can Chicken seasoning. Super Smoke for 20-25 mins and then 400 until they're done. Sauce them towards the end of the cook with a sweet sticky BBQ or Buffalo Wing sauce.

 

[ExUnifliter]

Excellent. Thank you!

 

[johnnyB]

Chicken thighs- with skin/bone marinate with olive oil 2-3 tablespoons- 1/2cup hot wing sauce / 1/4 mayo and fresh ground pepper - 1-2 hours. Traeger at 350 till done

 

[GrillMeister]

I'll coat them with peanut oil and then dust with a good rub. I'll smoke them at 250 with cherry, apple, or pecan for a couple hours and let the fat render out from the skin. When the internal temp hits about 180, I will crank it up to 375 to crisp the skin and then sauce with your favorite sauce. Key for me is to render out the fat on the thighs.

 

[Walleye Hunter]

I'll coat them with peanut oil and then dust with a good rub. I'll smoke them at 250 with cherry, apple, or pecan for a couple hours and let the fat render out from the skin. When the internal temp hits about 180, I will crank it up to 375 to crisp the skin and then sauce with your favorite sauce. Key for me is to render out the fat on the thighs.

A couple of hours at 250 to hit 180? I would expect them to heat faster than that.

 

[GrillMeister]

A couple of hours at 250 to hit 180? I would expect them to heat faster than that.

Then again, my IW885 has been running 30 degrees colder than displayed.

 

[cjcinkc]

I'll coat them with peanut oil and then dust with a good rub. I'll smoke them at 250 with cherry, apple, or pecan for a couple hours and let the fat render out from the skin. When the internal temp hits about 180, I will crank it up to 375 to crisp the skin and then sauce with your favorite sauce. Key for me is to render out the fat on the thighs.

Followed these cook temp suggestions last night. I did a little different prep (skin and fat trimmed, then soak in apple juice and salt brine for 4 hours, followed by light rub with Jack Stack Poultry rub). The thighs came out tender be juicy with a nicely crisped skin. Thank you for sharing!