I tried Paprika chicken! The jalapeños were the thing: I could smell them from the neighbors house!
Huge hit, very forgiving, and fast, but more of a grill item than a smoker item. My Traeger made it easy and almost foolproof, with the wireless meat thermometer. The recipe has a huge hit with my family! Love that salsa, but if you don’t have much spice tolerance, beware.
This was actually the first time I’ve cooked dark meat chicken with skin on since I was a kid, my teenagers’ first introduction to that, believe it or not. That’s where the recipe falls down. The cooking temperature was perfect for the meat, but there’s no way you’re getting crispy, browned skin with that.
I did set the grill to 365° instead of 350° but that wasn’t enough to make a difference. Granted, I haven’t checked the accuracy of the temperature setting, but it cooks food in the expected time at the intended temperature, and I have confirmed the meat thermometer matches. Next time I use this, I’ll try the last 10 minutes at max temp to see if that helps
Has anyone gotten a good crispy skin from their Traeger? What time and temp? My propane grill gets much hotter, but I really don’t want to use both for one food
To get crispy skin you need higher temps. Thighs are very forgiving and can be cooked to higher temps than where they are considered “done” to get that skin crispy.
Likewise - dry the skin. Same as crackle