Last week, a quick grilled dinner was in order. After a search through our deep freezer for a cut we wanted to cook, we agreed on some amazing Frenched chicken thighs from our local poultry company, Red Bird Farms. These are a little like airline chicken breasts, but with the dark meat instead.
The thigh meat is deboned, but left whole, and the drumstick is Frenched. All together, it’s a bit like a chicken lollipop with a boneless thigh attached. Lots of tasty meat and a great presentation.
For this dish, we whipped together a quick glaze for the chicken and put them straight on the grill. No flipping, turning or basting. Just a good roast in the Traeger for about 25 minutes and they came out flavorful, juicy and had a great crisp skin.
I checked the internal temperature of the chicken thighs (in the thickest part of the meat) after about 20 minutes of cooking, looking to get a perfect 165°. Get yourself a Thermapen to make always-perfect cooks possible.
The combination of maple syrup and mustard is a classic one, and went perfectly with these chicken thighs. We served then with fresh veggies and rice pilaf and dinner was on the table in about half an hour!
OTHER RECIPES TO CONSIDER
Here is a recipe for BBQ chicken thighs on your Traeger to cook up next!
Maple-Mustard Grilled Chicken Thighs
Ingredients
- 4 Frenched chicken thighs or use bone-in, skin-on chicken thighs or breasts
- 1/2 cup maple syrup
- 1/4 cup grainy mustard
- 1/4 cup dijon mustard
- 2 cloves garlic, pressed
- 2 tsp freshly ground black pepper
Instructions
- Preheat the Traeger grill to 375°.
- While the grill heats up, prep the chicken by first patting it dry with a paper towel.
- In a bowl, combine the remaining ingredients and stir until well blended.
- Coat all sides of the chicken with the mustard mixture.
- Place chicken pieces, skin side up, directly on the grate of your preheated grill and cook with the lid closed for about 20 minutes.
- Using an instant-read thermometer, check the internal temperature of the thickest part of the meat. Chicken thighs are done when the temperature reads 165°.
- Serve while hot!
