Barbecued chicken thighs with ranch marinade-got some pictures!

I finally have pictures!
This is my never fail recipe. It’s from an older traeger cookbook. It’s for bone in chicken thighs but I’ve done it with legs or quarters too (changes the cook time).

Season dry chicken thighs with the Traeger Chicken Rub (or whatever seasonings you like but coat them).

In a large mixing bowl, marinade container, or ziplock: combine ranch dressing (doesn’t have to be fancy, I used a bottle of hidden valley many times) and black pepper, and stir to combine (I add different hot sauces sometimes too). Add the chicken thighs and coat the thighs thoroughly. Cover and refrigerate for 1 to 2 hours (I say longer is better so I do this the morning of or night before)

Once grill is ready. Set the temperature to 350 degrees. Get the grill to temp before adding chicken.

Lift the chicken from the marinade (discard any left). Arrange the chicken thighs, skin-side down, on the grill grate. Put the bigger ones towards the hottest part of grill. Have the thighs not touching as much as possible and skin side down is super important!

Grill for 40 to 45 minutes, or until the chicken reaches 170 degrees Fon an instant-read meat thermometer. Do not turn the chicken while it is cooking. Look for clear juices from bone and peek at the skin it should be blackened/crispy.

Transfer the chicken to a platter or plate. Flip them skin side up and do not stack or juices will soften the skin. Let rest for 2-5 minutes before serving.

The skin is blackened and super crispy and delicious every time. Like really simple and amazing, it never fails.