Sheet-Pan Hot Honey Chicken | Traeger Grills

pretzel crumbs

🥗Healthier: whole grain breadcrumbs

💰Cheaper: crushed crackers

Whole grain breadcrumbs provide a healthier option with similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

Marinate chicken thighs in a bag with buttermilk and Dijon mustard, removing as much air as possible before sealing.

Set the marinated chicken aside while preparing the vegetables.

Cut broccoli into small florets, ensuring uniform size for even cooking.

Peel and cut larger carrots into matchsticks, discarding the tops and cutting the smaller ends in half for uniformity.

Place the prepared vegetables in a bowl and drizzle with olive oil, seasoning them with Traeger Perfect Pork seasoning.

Smash pretzels in a bag until they resemble panko or breadcrumbs, ensuring some larger pieces remain for coating.

Add more Traeger Perfect Pork seasoning to the smashed pretzels and mix well.

Coat the marinated chicken thighs in the pretzel mixture by shaking them in the bag, ensuring even coverage.

Prepare a sheet tray with parchment paper and spray it lightly with oil to prevent sticking.

Arrange the coated chicken thighs on one side of the sheet tray and the seasoned vegetables on the other side.

Insert a meat thermometer into the chicken thighs to monitor temperature, ensuring it reaches around 170°F.

Preheat the grill to 425°F using apple pellets and place the sheet tray on the grill.

Cook for 30 minutes, then remove from the grill and drizzle with hot honey before returning for an additional 10 minutes to caramelize.

After 10 minutes, check the chicken's temperature and remove from the grill when done, serving with the roasted vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens