Pellet Grill Chicken Thighs with Pinot Noir BBQ Glaze
Smoky, juicy chicken thighs grilled to perfection on a pellet grill, finished with a sweet-savory Pinot Noir BBQ glaze. Perfect for summer cookouts!
Equipment
- Pellet Grill
- Meat Thermometer
- Basting Brush
Ingredients
Main Ingredients
- 6 bone-in chicken thighs
- 2 tbsp extra virgin olive oil
- 1/4 cup chicken seasoning
For the Glaze
- 1 cup Pinot Noir BBQ Sauce
Instructions
- Preheat your pellet grill to 350°F.
- Pat chicken thighs dry with paper towels and let them sit at room temp for 30 minutes.
- Rub each thigh with olive oil and season generously with chicken seasoning on both sides.
- Place chicken thighs skin-side down on the grill grates. Cook for 20 minutes, then flip.
- Brush Pinot Noir BBQ sauce over the thighs during the last 10 minutes of cooking.
- Continue grilling until internal temp reaches 175°F in the thickest part.
- Remove from grill and let rest for 5–10 minutes before serving.
Notes
For crispier skin, avoid glazing too early. Serve with rice dishes or summer veggies. Great with [halal chicken over rice](#) or [grilled chicken tenders](#) on your next cookout spread.
