Cooking chicken thighs on a pellet grill using this reliable method produces thighs with crisp, caramelized edges, a smoky aroma, and juicy, flavorful meat. These chicken thighs are delicious served on their own or used in tacos, quesadillas, salads, and more. Make a large batch for dinner and enjoy leftovers throughout the week.
Pellet Grill Chicken Thighs
The secret is a simple seasoning blend combined with olive oil and a generous coating of a mayonnaise-based sauce applied just before grilling. No lengthy marinating is needed—the sauce helps seal in moisture while caramelizing on the grill for an appealing crust.
This sauce is essentially Bang Bang Sauce, the same tangy, slightly spicy mixture used on dishes like Bang Bang salmon. Smearing it over chicken before it hits the grill produces remarkably moist, well-flavored thighs with beautiful browning.
The first time I made this recipe, my family devoured a three-pound batch for dinner and requested it again that week. When I doubled the recipe to ensure leftovers, the saved chicken turned into excellent crispy-taco filling, hearty quesadillas, and a flavorful addition to salads and flatbreads.
Leftover pieces also work wonderfully chopped into bean salads or packed for lunches. The recipe is simple enough for a weeknight and tasty enough to serve to guests.
Chicken Thighs on a Pellet Grill
I rely on a Traeger-style pellet grill in warm weather because it gives consistent temperature control, a hint of smoke, and keeps the kitchen cool. This method—simple seasoning, oil, and Bang Bang Sauce—produces some of the juiciest chicken I’ve made. It’s become my go-to approach.
Chicken Thighs on a Pellet Grill
Rebecca Lindamood
Equipment
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pellet grill
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mixing bowl
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measuring cups and spoons
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tongs
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons smoked paprika
- 1.5 teaspoons kosher saltIf using Morton’s kosher salt, reduce the amount by half.
- 1 teaspoon freshly ground black pepper
- 2/3 cup Bang Bang Sauce
Instructions
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Load the pellet grill with fruit wood pellets such as apple or cherry and preheat to 375ºF.
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Clean and lightly oil the grill grates.
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Place the chicken thighs in a mixing bowl. Add the olive oil, granulated garlic, smoked paprika, salt, and black pepper. Stir gently to coat the thighs evenly, then add the Bang Bang Sauce and mix until the chicken is well coated.
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Arrange the thighs on the grill with space for air to circulate. Close the grill and cook for 40–50 minutes, flipping once halfway through, until the thickest part reaches 175ºF.
Nutrition
Nutritional information is an estimate. Calculate exact values using the ingredients you use and your preferred nutrition tool.
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