Step 1

Peel skin off the thighs and reserve. With kitchen shears remove the fat on each side of the chicken thighs.Add A NoteIngredients20 (1/2 lb each) bone-in chicken thighs

Step 2

Trim 1/4 inch off the bottom and top bone knuckle of the chicken thighs. Trim so that the thighs are uniform in size. Trim reserved skin to fit newly trimmed thighs.Add A Note

Step 3

Place the skin back on the thighs. Once done with all thighs, inject 1 tablespoon of low sodium chicken broth into each side of the thigh and let rest for 60 minutes.Add A NoteIngredients2 1/2 Cup low sodium chicken broth

Step 4

While resting, season the top of the chicken thighs with Traeger Big Game Rub.Add A NoteIngredients1/3 Cup Traeger Big Game Rub

Step 5

Place in a refrigerator or cold cooler until ready to cook.Add A Note

Step 6

Place thighs in a large disposable pan and add the melted butter to the pan as a braising liquid.Add A NoteIngredients3 Stick butter, melted

Step 7

When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.Grill: 250 ˚FAdd A Note

Step 8

Slide the whole disposable pan of chicken on the grate and cook for one hour.Grill: 250 ˚FAdd A Note

Step 9

After one hour, wrap the top of the disposable pan in aluminum foil and cook for another hour or until the internal temperature reaches 165℉.Grill: 250 ˚F Probe: 165 ˚FAdd A Note

Step 10

Once thighs reach internal temperature of 165℉, use tongs to remove each chicken thigh and dunk it into warmed Traeger Apricot BBQ sauce.Add A NoteIngredients3 Cup Traeger Apricot BBQ Sauce

Step 11

Place back in a clean disposable pan and cook for an additional 20 minutes.Grill: 250 ˚FAdd A Note

Step 12

Remove from grill and let rest for 10 minutes before serving. Enjoy!Add A Note