Cooking Chicken Thighs on a Traeger Grill (Easy & Flavor-Packed)

Grilling and smoking chicken thighs on a Traeger grill is one of the easiest and most rewarding ways to cook this juicy, flavorful cut of meat. Whether you’re a seasoned pitmaster or a novice griller, the Traeger chicken thighs recipe is a great starting point for mastering your pellet grill. Not only do Traegers offer the convenience of consistent temperature control, but their wood pellet system also infuses your Chicken with smoky, rich flavors that you simply can’t achieve with traditional grills.

If you’ve been wondering how to cook chicken thighs on the Traeger, or if you’re looking for new methods to spice up your grilling game, you’ve come to the right place. In this comprehensive guide, we’ll cover everything you need to know about cooking chicken thighs on a Traeger. From smoked chicken thighs Traeger style to crispy grilled thighs, we’ll walk you through the best techniques, provide tips for perfect results, and give you a thorough breakdown of cooking times and temperatures. Whether you’re cooking boneless chicken thighs or bone-in chicken thighs, you’ll find useful information here to achieve a perfect meal every time.

Why Choose Chicken Thighs on the Traeger

Chicken thighs are an underrated cut of meat that offers a lot of benefits for grilling. Here’s why they’re ideal for cooking on the Traeger:

1. Juiciness and Flavor: Unlike chicken breasts, which can dry out quickly when overcooked, chicken thighs are naturally juicier and more forgiving. The dark meat of the thigh holds onto moisture even when cooked for longer periods, which is especially important when smoking or grilling. This makes them perfect for the slow cooking methods typically used with Traeger smoked chicken thighs.
2. Versatility: Whether you prefer the melt-in-your-mouth tenderness of smoked Chicken or the crispy skin from grilling, chicken thighs are versatile enough to excel in both techniques. With Traeger’s advanced temperature control, you can cook them low and slow for maximum flavor or high and fast for a crisp, caramelized exterior.
3. Cost-Effective: Compared to other cuts like chicken breasts or wings, thighs are often more affordable, making them a great option for feeding a family or hosting a BBQ. And since they’re so flavorful, you won’t miss the more expensive cuts.
4. Perfect for Pellet Grills: Traeger grills excel at cooking cuts like chicken thighs because they use wood pellets to infuse the meat with a distinct smoky flavor. The low-and-slow smoking process on Traeger results in chicken thighs that are tender, flavorful, and perfectly cooked every time.

Different Methods for Cooking Chicken Thighs on the Traeger

The beauty of cooking chicken thighs on a Traeger lies in the variety of methods you can use. Whether you want to smoke chicken thighs for hours or grill them quickly for a crispy finish, your Traeger grill offers a range of options to suit your tastes. Let’s dive into the best ways to cook chicken thighs on the Traeger.

1. Smoking Chicken Thighs Traeger Style

Smoking is one of the most popular and beloved methods for cooking chicken thighs on the Traeger. When you smoke Chicken on a pellet grill, the meat absorbs all the delicious, smoky flavors from the wood pellets while cooking slowly and evenly. The low temperature (around 225°F) ensures the thighs remain juicy, tender, and flavorful, with crispy skin achieved in the final stages of cooking.

How to Smoke Chicken Thighs on the Traeger:

• Preheat the Grill: Set your Traeger to 225°F and let it preheat for about 15-20 minutes with the lid closed.
• Prep the Chicken: While the grill is heating up, prepare the chicken thighs. Pat them dry with a paper towel to remove excess moisture. This will help the skin crisp up during the smoking process. Then, rub the thighs with your favorite seasoning or marinade. If you like spicy, try using a rub with chili powder, paprika, garlic powder, and a touch of brown sugar for sweetness.
• Place the Chicken on the Grill: Arrange the chicken thighs on the grill grates, skin-side up. Make sure there’s some space between each piece for air circulation. This will allow the smoke to circulate properly and infuse the meat with that deep flavor.
• Smoke the Chicken: Close the lid and smoke the Chicken for 1.5 to 2 hours, depending on the size of the thighs. You can check the internal temperature with a meat thermometer; the Chicken should reach an internal temperature of 165°F.
• Crisp the Skin: If you want crispy skin, increase the grill temperature to 350°F for the last 15-20 minutes of cooking. This helps render the fat in the skin and crisp it up without overcooking the meat.

By smoking the chicken thighs at a low temperature, you allow the meat to absorb all the smoky goodness and retain its natural moisture. When finished, you’ll have perfectly cooked, tender Chicken with a crispy skin that is full of flavor.

1. Grilling Chicken Thighs on the Traeger

Grilling chicken thighs on the Traeger at high heat offers a faster cooking method that gives the Chicken a deliciously crispy exterior while keeping the inside tender and juicy. This method is perfect for when you’re craving a quick meal or want to cook chicken thighs on the Traeger for a larger group.

How to Grill Chicken Thighs on the Traeger:

• Preheat the Grill: Set your Traeger to 400°F. Let the grill preheat for 15 minutes with the lid closed.
• Season the Chicken: Rub the chicken thighs with your preferred seasoning. A simple salt and pepper combination works great, or you can use a store-bought or homemade rub to add more flavor.
• Grill the Chicken: Place the chicken thighs skin-side down on the grill grates. Grill for about 10-15 minutes, then flip the thighs and grill for another 10-15 minutes. The total grilling time should be 25-30 minutes, depending on the thickness of the thighs. Use a meat thermometer to check for doneness—an internal temperature of 165°F is ideal.
• Rest and Serve: After grilling, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute and helps keep the meat moist.

Grilling boneless chicken thighs at high heat will give you a crispy, caramelized exterior while keeping the inside tender and juicy. Grilling bone-in chicken thighs will take a little longer but is equally effective for crispy, juicy Chicken.

1. Traeger Smoked Chicken Thighs with BBQ Glaze

If you love the combination of smoky and sweet, try adding a BBQ glaze to your smoked chicken thighs on the Traeger. The glaze caramelizes during the final stages of smoking and adds an irresistible layer of flavor to the Chicken.

How to Smoke and Glaze Chicken Thighs on the Traeger:

• Preheat the Grill: Set your Traeger to 225°F and let it preheat for 15-20 minutes.
• Prepare the Chicken: Season the chicken thighs with your favorite dry rub or marinade. You can use a mixture of brown sugar, paprika, garlic powder, and a bit of chili powder for a sweet and smoky flavor.
• Smoke the Chicken: Place the thighs on the grill skin-side up. Smoke them for 1.5 to 2 hours or until they reach an internal temperature of 165°F. You can baste the chicken with a little of the glaze about 30 minutes into the smoking process for extra flavor.
• Glaze the Chicken: After smoking, increase the temperature to 350°F and brush the chicken with your favorite BBQ glaze. Continue to cook for an additional 15 minutes, basting occasionally with the glaze to create a caramelized, sticky coating.

This method combines the best of both worlds: the deep, smoky flavor from the Traeger’s wood pellets and the sweetness of the BBQ glaze. The glaze adds a beautiful sheen and a sticky-sweet finish that’s sure to impress.

Additional Tips for Perfect Chicken Thighs on the Traeger

To help you get the best results every time, here are some additional tips:

1. Preheat Your Grill: Always preheat your Traeger to the desired temperature before placing your chicken on the grill. This helps ensure consistent cooking and prevents uneven results.
2. Use a Meat Thermometer: To ensure your chicken thighs are fully cooked, use an instant-read meat thermometer. Chicken thighs should reach an internal temperature of 165°F at the thickest part of the meat. For more tender, juicy thighs, you can cook them to 175°F if you prefer.
3. Dry the Skin for Crispy Results: If you want crispy skin, pat the chicken thighs dry before seasoning. Moisture on the skin will prevent it from crisping up properly.
4. Let the Chicken Rest: After cooking, let your chicken thighs rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, making the chicken even juicier.
5. Experiment with Flavors: Don’t be afraid to experiment with different rubs, marinades, and glazes. Traeger grills work wonderfully with a wide range of flavors, from sweet and smoky to spicy and savory.

Guide to Cooking chicken thighs PDF

Conclusion

Cooking chicken thighs on the Traeger is one of the best ways to get juicy, flavorful chicken every time. Whether you’re smoking them low and slow for deep smoky flavor or grilling them quickly for crispy skin, the versatility of chicken thighs combined with the precision of a Traeger grill makes for a winning combination. With the tips and methods provided in this guide, you’ll be able to master smoked chicken thighs Traeger style and impress your friends and family with every meal.

Remember, the key to perfect chicken thighs on the Traeger is to get the temperature right, use quality seasoning, and give the chicken time to rest after cooking. Whether you’re a beginner or a seasoned griller, the Traeger will help you make chicken thighs that are cooked to perfection.