I finally made my chicken on a Traeger for the first time. Many years ago, I threw together a bunch of random ingredients and marinated some chicken to throw on the grill. The kids liked it so much, it became a regular thing. I'm a pinch of this dash of that kind of cook, but here's an approximation of what I originally put in:
-5 lbs chicken thighs with bone and skin
-1/2 bottle (9oz) of good BBQ sauce (We like Stubbs or Kinder)
-1/2 cup Yoshida sauce
2 tbsp Soy Sauce
2 tbsp Sweet Chili sauce (Caravelle or Mae Ploy)
1 tsp Montreal steak seasoning
My wife and I are on low sodium diets, so we use low sodium soy sauce, Omit the Yoshida and add Mirin rice wine (the not-so-secret ingredient to Yoshida, usually found at the grocery store with asian sauces), and replace the Montreal with Costco/Kirkland no-salt seasoning, and add sea salt to taste.
Mix together and marinade in fridge for 24 hours.
We would usually throw it on a charcoal or gas grill at medium temperature. Turn each piece over occasionally, and baste with leftover marinade to avoid burning. If a part turns black, just add more marinade to that spot :-}
I cooked it at 325, but we like the skin a little more crispy, so I'll try a bit hotter next time.
