I seen a version of this recipe on a Meatchurch/Traeger video. My BIL made it a few weeks ago, so we made up our version for Mother’s Day. My wife’s pick.
I used boneless skinless chicken thighs on the Grilla.
I usually use a commercial rub, but threw together our own as well as the sauce during the cook. Not all ingredients are shown.
We also made an avocado dip, with smoked avocado, corn, and poblano, plus tomatoes, red onion, chili powder, garlic.
Complete with sangria.
Thanks for lookin.
I used boneless skinless chicken thighs on the Grilla.
I usually use a commercial rub, but threw together our own as well as the sauce during the cook. Not all ingredients are shown.
We also made an avocado dip, with smoked avocado, corn, and poblano, plus tomatoes, red onion, chili powder, garlic.
Complete with sangria.
Thanks for lookin.
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