We’re smoking tender filet mignon wrapped with bacon, then cranking the grill up for a wood-fired sear and finishing it all off by drizzling on a homemade, red wine reduction sauce.
Preparation Time:
- 5 minutes
Cook Time:
- 30 minutes
Serves:
- 2-4 Persons
Ingredients:
- 6 bone-in, skin-on chicken thighs
- As Needed Traeger Pork & Poultry Rub
- 1 Cup Buffalo wing sauce
- 4 Tablespoon butter
- 1 Cup Buffalo wing sauce
- 4 Tablespoon butter
- Blue cheese crumbles, for serving
- Ranch dressing, for serving
Steps:
- When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
- Generously season the chicken thighs with Traeger Pork & Poultry Rub and place directly on the grill grate.
- Cook for 8 to 10 minutes, flipping once.
- In a small saucepan, combine the wing sauce and the butter over medium heat, stirring occasionally.
- Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
- Return the sauced chicken thighs to the grill and cook for an additional 4 to 5 minutes, or until the internal temperature reads 175°F on an instant-read meat thermometer.
- Sprinkle with the blue cheese and drizzle with ranch dressing, if desired. Enjoy!
