I decided to take advantage of the 70 degree weather today and my day off to clean my BBQ shed
and BBQ some chicken thighs. This winter really sucks as it is 70 today, will be mid 40’s tomorrow
and possibility of snow on Wednesday. Anyway the thighs were marinated for 6 hours in Wickers
Marinade. I then seasoned them with The BBQ Rub from the Killer Hogs BBQ team.
I am using the Traeger Junior today. Put the thighs on at 180, using apple wood, for the first 45 minutes.
I then kicked up the TJ to 225 for the next 45 minutes or so.
The thighs are just about at temp so I kicked the temp up to 325.
Done in 20 more minutes and off the TJ.
Plated with some mashed potatoes, gravy and French green beans.
Delicious BBQ chicken! I really like the TJ for the way it does chicken. I believe anymore chicken I
do will be done exclusively on it. My wife did comment that it had a deeper smoke flavor then when
I do it on the Grid Iron with one of the tube smokers. Maybe because it is compact with no smoke stack?
