This recipe came from
Traeger web site. I made it per the recipe, except I didn’t have any dark
brown sugar so I substituted light brown sugar. I also cooked this on my Grid Iron, not my Traeger.
Boneless Skinless thighs, after marinating for 2 hours in a buttermilk and egg marinade, coated with
Panko bread crumbs and seasoned with Montreal Chicken seasoning. I added the Montreal seasoning;
the recipe did not call for it.
Put on the Blaz’n Grill Works Grid Iron using Cookin Pellets Perfect mix and temperature of 250 to start.
I started a few red potatoes earlier, so hopefully they will be done when the chicken is.
Chicken and potatoes are done.
Your plate, enjoy!
Extremely crispy, moist and delicious chicken. The sweet heat buffalo sauce went extremely well with
the chicken. I may have to try this sauce on some wings. I think substituting Sriracha for the Frank's
would really kick this sauce up!
