Looking for a chicken thigh recipe for my Traeger

Good morning all.

I have a few pounds of boneless, skinless chicken thighs that I brined last night. Now I am looking for a recipe to use with my Traeger. I've cooked chicken several times and I can never get them moist. Mind you, they're not that bad, but nowhere near the level that I make my other meats.

Suggestions?

Thanks.

Moose said:

Bone in or boneless?

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Sorry, my bad - boneless and skinless

BTW - I made a great Apricot bbq sauce for poultry. Here is the recipe.

Ingredients
1/2 tsp olive oil
3 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
1 tsp sweet paprika
1/4 tsp smoked paprika
1/2 tsp ground cumin
1/2 cup water
1/3 cup apple cider vinegar
1 cup apricot jam
2 tbsp honey
1 tbsp molasses
1 tsp Worcestershire sauce
1 tbsp brown sugar
1/2 tsp white ground pepper more or less for heat
1 tsp salt

Instructions
Add small amount of oil, tomato paste, garlic and onion powders, both kinds of paprika, and cumin to a small sauce pan and saute on medium heat for five minutes until spices are toasted and fragrant.
Stir in the water, apple cider vinegar, apricot jam, honey, molasses, Worcestershire sauce, brown sugar and salt and pepper.
On medium high heat simmer for 15-20 minutes until reduced by half and thickened.
Cool and store in an airtight container in fridge until ready to use.

Notes
Use chunky or smooth apricot jam, and either leave pieces in, or puree once the sauce has simmered all the way.
Cool completely before storing in an airtight container.
Adjust the pepper amount up or down depending on heat desired. Swapping for cayenne pepper will increase spiciness.
Will store for up to one month in fridge, covered.

Moose said:

Chicken thighs, boneless or bone-in, are very forgiving due to their high fat content. I'm wondering if you were overcooking them?

Regardless, medium to medium high indirect heat always has come through for me. Here's a recipe that works great on boneless thighs, even though it's for kabobs. We use it as often for whole boneless pieces as well as kabobs:

https://www.bbq-brethren.com/forum/showthread.php?t=132558

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those were my thoughts as well - overcook.