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Backyard Blogging.

Maple Bourbon BBQ Chicken Thighs

The classic tangy-sweet combo of maple and mustard gets a flavor boost from bourbon in a new Traeger rub and sauce in these Maple Bourbon BBQ Chicken Thighs. Which pellets to use? Traeger Whiskey Barrel Pellet Blend, of course.


4 bone-in, skin-on chicken thighs
1/4 Cup yellow mustard
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
2 Tablespoon Traeger WhistlePig Whiskey Dust
Traeger WhistlePig Whiskey Hog BBQ Sauce


Pat the chicken thighs dry with a paper towel. Rub the thighs all over with the mustard, then season with the salt, pepper, and Traeger WhistlePig Whiskey Dust. Place the chicken on a small rimmed baking sheet, cover it, and refrigerate for at least 1 hour, or preferably overnight.

When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

Insert the probe into the thickest part of a chicken thigh, avoiding the bone. Place the chicken thighs directly on the grill grates, skin-side down. Close the lid and cook until the skin is crispy about 20 minutes.

Brush the chicken with Traeger WhistlePig Whiskey Hog BBQ Sauce, then flip the skin-side up and brush with more sauce. Close the lid and continue cooking until the internal temperature reaches 165°F, about 10 minutes more.

Transfer the chicken from the grill to a wire rack and brush the chicken with more BBQ sauce, then allow it to rest for about five minutes before serving. Enjoy!

Recipe and photo from Traeger.