Competition Bite-Through Chipotle-Honey Smoked Chicken Thighs
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr 45 min
Bone-in, skin-on chicken thighs braised in a butter bath at 275°F (135°C) and finished with a smoky chipotle-honey glaze to 180°F (82°C). Tender, competition-worthy skin and deeply flavorful dark meat.
Ingredients (9)
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Helpful tools for making Competition Bite-Through Chipotle-Honey Smoked Chicken Thighs:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Starting the thighs skin-side down in melted butter at 275°F (135°C) confits the underside fat layer of the skin so every bite tears cleanly without pulling the whole skin off.
- ✓Pro Tip 2: Dark-meat chicken thighs thrive at 180°F–185°F (82°C–85°C); unlike chicken breasts, thighs have ample intramuscular fat that only becomes velvety above 175°F (79°C).
- ✓Pro Tip 3: Clinical Nutrition Note: Chicken thighs contain twice the iron and zinc of white meat and provide natural taurine for cardiovascular support.
🧊 Storage, Freezing & Safe Reheating
Store glazed chicken thighs in an airtight glass container in the refrigerator for up to 4 days. Reheat at 350°F (175°C) for 12–15 minutes until 165°F (74°C) internally.
Frequently Asked Questions
Can I make this recipe with boneless, skinless chicken thighs?
Yes! Skip the butter-pan braise and smoke boneless skinless thighs directly on the grates at 275°F (135°C) for 35 minutes, glaze with the chipotle-honey sauce, and cook 10 minutes more until 175°F (79°C).
How spicy is 1.5 tablespoons of chipotle adobo sauce?
Balanced with 3 tbsp honey and 1/2 cup sweet BBQ sauce, it delivers a medium-mild smoky warmth. Reduce to 2 tsp adobo sauce for kids or mild palates.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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