Ingredients

The following ingredients have 4 Servings
  • 5 lbs. bone-in chicken thighs ((12 pieces))
  • ½ cup olive oil
  • 1 large lemon, juiced, and zested ((3 tbsp))
  • ¼ cup orange juice
  • 6 cloves garlic (crushed)
  • 1 Tbsp dried or fresh rosemary
  • 1 Tbsp sea salt
  • 2 tsps black pepper
  • 1 tsp chipotle pepper ((or smoked paprika))
  • 1 tsp cayenne pepper ((optional))

Instruction

  • Add oil, lemon juice and zest, orange juice, crushed garlic, rosemary, sea salt, black pepper, chipotle pepper, and cayenne pepper to a large bowl and whisk to incorporate the flavors.
  • Dip the chicken thighs, one at a time, into the marinade and transfer them to a large gallon-sized bag. Pour any remaining marinade into the bag. Squeeze the air out of the bag, then seal and place in the fridge for at least a few hours to marinate the chicken. 
  • Preheat your Traeger or wood pellet grill to 200 F for 15 minutes. Place the seasoned chicken thighs directly on the grate (skin-side up) and smoke for 20 minutes using super smoke. Retain the remaining marinade for final basting in the last step.
  • Next, turn up the temperature to 375 F and smoke the chicken for an additional 30 minutes.
  • Finally, increase the temperature to 400 F. Baste the chicken skin with the remaining marinade and flip the chicken skin-side down. Smoke for 5 minutes, or until the skin is crispy and the chicken's internal temperature reaches 165-180 degrees F.