This recipe keeps the skin crispy and the meat juicy by cooking hot and fast on the Traeger instead of low and slow.

Ingredients:
4 bone-in, skin-on chicken thighs or drumsticks (or leg quarters)
2 tbsp Maple Dijon Magic rub
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp apple cider vinegar


Instructions:

  1. Preheat Traeger to 400°F:
    Running the grill hot ensures crispy skin.
  2. Season the Chicken:
    Pat dry, rub with olive oil, mustard, and apple cider vinegar, then coat evenly with Maple Dijon Magic rub.
  3. Grill Directly on the Grates:
    Place skin-side down first for 4-5 minutes to sear. Flip and continue cooking for 25-30 minutes, flipping once more.
  4. Check Temp:
    Cook until internal temp reaches 175-185°F for thighs and drumsticks (higher temp = more tender).
  5. Rest & Serve:
    Let sit for 5 minutes before serving.

🔥 Tip: Serve with grilled maple-Dijon corn on the cob or a side of smoked sweet potatoes.