Traeger Recipes | Sticky Ginger Chicken Thighs

Serves 4

We recommend using Traeger's Pecan Pellets for this recipe. 

Ingredients

• 8 chicken thighs with skin on
• 1 medium onion grated
• 120ml peanut oil
• 80ml rice vinegar
• 2 tbsp water
• 2 tbsp fresh ginger grated
• 2 tbsp tomato sauce
• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 tsp lemon juice
• 3 spring onions
• 2 limes sliced
• sesame seeds to garnish

Method

1. In a large bowl, whisk together the grated onion, peanut oil, rice vinegar, water, ginger, ketchup, soy sauce, sugar, lemon juice, and garlic. 
2. Place the chicken thighs in a resealable bag. Add three-quarters of the marinade to the bag, reserving the remaining marinade, and massage the chicken in the bag to coat. Seal the bag and place in the fridge to marinate for at least 1 hour, or up to 6 hours. 
3. When ready to cook, set the Traeger temperature to 230°c and preheat with the lid closed for 15 minutes. 
4. Remove the chicken thighs from the marinade and place directly on the grill grates, skin side down. Place the probe in the center of a chicken thigh, avoiding the bone. Close the lid and cook for 10 minutes, baste with the reserved marinade, then flip, baste the other side and cook with the lid closed. Continue to cook until the internal temperature reaches 73°c.
5.  Place the lime slices on top of the chicken, then close the lid and cook for an additional 5 minutes or until the internal temperature reaches 75°c.
6. Transfer to a serving dish and top with the spring onions and sesame seeds.

Allergens

Sesame, peanut, soy, and wheat