CHICKEN THIGHS ON THE TREAGER PELLET GRILL ENJOY DAN:

CHICKEN THIGHS ON THE TRAEGER PELLET GRILL by CHEF DAN”

16 chicken thighs                               (A GREAT SUPER BOWL APPETIZER)

INGREDIENTS:

1 (32 Oz) container plain yogurt

Sea salt and Seasoned Pepper Medley to taste

1/2-teaspoon ground cloves

1 thumb-size fresh ginger, grated

3 garlic cloves, smashed

4 teaspoons smoked paprika

2 teaspoons EACH ground cumin, ground cinnamon, ground coriander and Tandoori Masala

16 chicken thighs

Oil spray

DIRECTIONS:

1.   In a bowl stir together yogurt, and nest 4 ingredients.

2.   Stir in ginger, and garlic and next 5 ingredients:

3.   In zip-loc bag pour yogurt mixture and throw in thighs.

4.   Refrigerate overnight, turning bag occasionally.

5.   Start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes)

6.   Set temperature to 350 F and preheat, lid closed, for about 15  minutes

7.   Lift the chicken from the marinate (discard marinate).

8.   Arrange chicken thighs, skin-side down, on the grill grate.

9.   Grill for 40-45 minutes or until chicken reaches 170 F.

10.                Do not turn chicken while cooking.

11.                Let rest 2 minutes before serving.

ENJOY DAN:                                                             BON-APPETITE!!