Boneless skinless chicken thighs rubbed down overnight with our Chicken and Pork Rub, Orange Powder, Chipotle, Sea Salt and Black Pepper and then smoked on our @traegergrills with Signature Blend pellets. Once we hit an internal temp of 150° we did two coats of #TraegerGrills Apricot BBQ sauce until it glazed up and reached 165°. 🔥🐔❤️
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