This easy recipe for Traeger grilled chicken thighs is the best for bone-in, skin-on chicken thighs. Use it for any wood pellet grill.
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We love testing out different recipes to see what works on my wood pellet Traeger grill. Of course, you can smoke meat on your wood pellet grill, which we do often. Some of our favorites are Venison Backstrap, Venison Roast, Smoked Sausage And Potato Skillet Bake With Kale & Caramelized Onions, Smoked Venison Brisket, and Smoked Venison Meatballs, but you can also grill and make these Traeger grilled chicken thighs. When I make this recipe, my family goes CRAZY for them. It’s such an easy dish to whip up.
SO many people love these smoked chicken thighs…and for good reason! They’re juicy, flavorful and super tender. But, when I’m craving a fast meal, sometimes smoking meat for a long time doesn’t quite fit into my schedule. If you’re looking for a SUPER fast way to use up chicken thighs, my sheet pan dinner recipe video is below. Enjoy!
KEY TIPS WHEN GRILLING CHICKEN THIGHS
There are a few important things to know when you’re grilling chicken thighs that are bone-in and skin-on that are really important, no matter what grill you’re using. I prefer bone-in skin on chicken thighs to boneless skinless chicken thighs ANY day. They have more flavor and you absorb so many nutrients by cooking something on the bone. Plus, toddlers love eating meat off the bone. My little girly girl unleashes her inner carnivore when I serve meat on the bone, lol.
If you’re wanting to make Traeger Smoked Chicken Thighs, check out this recipe. Ironically, I find that boneless skinless work best for this method.
I call these the holy grail of grilled, bone in chicken thighs:
A marinade is important
While chicken thighs are much more flavorful than chicken breasts, they can get boring. So, a good marinade is important. It doesn’t have to be anything fancy or complicated. Some olive oil, acid, spices, and seasoning will do the trick. Get my recipe for the Traeger grilled chicken thighs ultimate marinade in the printout below.
Cook them skin side down first, for at least 15 minutes
When I’m putting my thighs on the grill, I cook them skin side down first and for longer than I cook the other side. There’s nothing like crispy skin with a kiss of smoke and char.
Don’t over cook them
I use a digital read meat thermometer to make sure I’m cooking meat perfectly. For these Traeger grilled chicken thighs, they’re done when the middle of the thickest part of the chicken next to the bone reaches 165F. Once you hit that, immediately remove them from the grill.
Let them rest before serving
Once the chicken is cooked, let it rest before serving for about 10 minutes. This helps the juices to draw back into the meat, giving you more flavor and moisture!
INGREDIENTS AND KITCHEN TOOLS
This recipe for bone-in chicken thighs couldn’t be more simple. It uses a well-balanced blend of the following ingredients:
- bone-in chicken thighs with the skin on
- olive oil
- lemon juice
- Dijon mustard
- sea salt
- black pepper
- dried thyme
- paprika
All you need to do is use a whisk to combine the ingredients and marinate the chicken thighs before they go on the grill grates.
Kitchen Tools:
I love grilling on my Traeger because I can keep the temperature really steady. My Pro 575 goes up over 450F when it’s really hot, which is about equivalent to medium-high on a gas or charcoal grill.
STEP BY STEP
Step 1: Add the chicken thighs to a zip-top bag or bowl with a lid.
Step 2: Whisk together the remaining ingredients to make the marinade.
Step 3: Pour the marinade over the chicken and allow it to marinate in the fridge for at least 1 hour and up to 4 hours.
Step 4: When you’re ready to grill, pull the chicken from the fridge and let it come to room temperature for about 20 minutes while you preheat the grill. This is safe to do and ensures even cooking.
Step 5: Preheat your Traeger or wood pellet grill to 450F.
Step 6: Remove the chicken from the marinade and place it skin side down on the grill. Don’t rinse or wipe off the marinade.
Step 7: Grill for about 20 minutes skin side down before flipping the chicken and cooking for an additional 10+/- minutes, or until the chicken is fully cooked and reaches an internal temperature of 165F at the thickest part of the thigh.
Step 8: Rest the thighs for about 10 minutes before serving!
HOW TO SERVE
Everyone always loves the crispy chicken skin and juicy meat. When you use your Traeger as your smoker and grill, I feel like it’s so easy to make sure things come out perfect because you can control the temperature which ensures an even cook.
When it’s time to serve I like to do a variety of things:
- Serve them as they are with some grilled veggies. Bonus if you make dessert on the Traeger, too!
- Create yummy chicken thigh bowls and drizzle a bit of my hot honey sauce from this recipe over them. It acts as this crazy good glaze.
- Make delicious, slightly smokey chicken salad. I like this recipe.
- Create a delicious salad topped with the Traeger gilled chicken
- Make my Traeger pizza recipe & tear up the chicken and use it as a topping
STORING AND REHEATING
If you somehow have leftovers, package them up in an airtight container and the chicken will be good in the fridge for up to 3 days.
OTHER RECIPES YOU’LL LOVE
Print
Traeger Grilled Chicken Thighs (bone in)
This easy recipe for Traeger grilled chicken thighs is the best for bone in, skin on chicken thighs. Use it for any wood pellet grill.
- Prep Time: 5 minutes + 1 hour marinade
- Cook Time: 30 minutes
- Total Time: 35 minutes + 1 hour marinade
- Yield: 4-6 servings
- Category: Main
- Method: Grill/Wood Pellet Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2.5 lbs. bone-in, skin-on chicken thighs
- 3 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 and 1/2 tsp. sea salt
- 1/2 tsp. dried thyme
- 1/2 tsp. paprika (I love smoked paprika)
Instructions
- Add the chicken thighs to a zip-top bag or bowl with a lid.
- Whisk together the remaining ingredients to make the marinade.
- Pour the marinade over the chicken and allow it to marinate in the fridge for at least 1 hour and up to 4 hours.
- When you’re ready to grill, pull the chicken from the fridge and let it come to room temperature for about 20 minutes while you preheat the grill. This is safe to do and ensures even cooking.
- Preheat your Traeger or wood pellet grill to 450F.
- Remove the chicken from the marinade and place it skin side down on the grill. Don’t rinse or wipe off the marinade.
- Grill for about 20 minutes skin side down before flipping the chicken and cooking for an additional 10+/- minutes, or until the chicken is fully cooked and reaches an internal temperature of 165F at the thickest part of the thigh.
- Rest the thighs for about 10 minutes before serving!
Nutrition
- Serving Size: 1 thigh
- Calories: 324
- Sugar: 0 g
- Sodium: 958 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 112 mg
This recipe was originally published in 2019 and has been updated to improve user experience.
Oil the heck out of the grill,,,, everything stuck
Recipe is great the grill kinda not so much
That’s interesting! Things don’t usually ever stick to my Traeger! I would contact their customer service!
Try rubbing an onion cut in half
Tried this recipe today and it was spot on! Best chicken I’ve cooked on my traeger since I got it 6 years ago! Thanks!
Wow, I’m so glad you liked it. Thanks, Bary!
Awesome, simple recipe.I did mine using below recipe and a cast-iron skillet in the trigger. Awesome taste
Yum! Great idea!
Loved it! Was easy to make and I did marinade overnight (scheduling issue) so was concerned I’d over-marinaded it, but was delicious. Didn’t stick to my Traeger grill at all (nothing has ever stuck). It’s going to be a “go to” recipe for friends!
Awesome! Glad it worked for you overnight, good to know!
Hey there! Any tips to not start a fire at 450? I do clean as well as I can, but seems like anytime I crank the heat way up, I get some real flames going. Thanks!
Oh interesting! I don’t think I’ve ever had a big flame with my Traeger. Do you clean out your fire pot regularly? I like to just use a shop vac on the inside once the rack and drip tray are out. Also, Traeger makes a drip tray liner that may help oil from dripping down.
Yes! You must clean out the fire pot regularly ! Yes shop vac is perfect !
Have done this recipe a handful of times now. Comes out perfect every time. Some of the best grilled chicken I’ve ever tasted. Thanks for the tips!
Great recipe . Since I had about 4 lbs. of thighs I upped the ingredients . Turned out great. Will be making this again.
YAY! This is so great to hear, Joe. I am glad this recipe is a hit. Thanks for sharing your review + star rating, I really appreciate it!
EXCELLENT! DIDN’T HAVE DRIED THYME SO USED DRIED ITALIAN SEASONING OTHERWISE FOLLOWED RECIPE.
This is so great, Joseph! I am glad this recipe turned out great for you!
Hi Allie ,
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Wow! What a great recipe. Cooking time was spot on and it cooked to a perfect 165. Rested 10 minutes. I didn’t have lemon so I used limes instead. Added a Caribbean flair.
Yum, sounds absolutely amazing, Louis. I am so glad these turned out great for you. Thank you for sharing your review + star rating, I appreciate it!
My Traeger was registering 433 degrees so I figured I’d leave it for a few extra minutes on both sides and they came out burnt! Still edible, but too done. So be careful and check your temps with your probes or a good chefs thermometer! I didn’t!😒
Oh no! I am so sorry they turned out burnt, Steve. Yes, I highly recommend a good thermometer or using your probes.
I followed this recipe exactly. The skin was burned to a crisp. 450 is much too hot
hmm I haven’t had this happen to us, Steve. Sorry to hear that happened. Let me know if you try this again and at what temp.
What a joke of a receipe. Nearest i could tell is they said to grill 30.mins at 450° 20.mins skin side down they flip for 10.mins.more. Good god after 15 mins theae were burnt to a crisp
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