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.