Summertime is grilling time, and all my friends know how much I love my traeger grill. I have just enough leftover barbecue baked beans from yesterday to serve on the side with some grilled chicken thighs and a salad.

As with any grill, I start by heating my grill on high with the lid down, until the temperature is up in the low 400’s. Then, it’s important to scrape the grill grates clean. If your grill is pretty new or rarely used, you should also brush the grates with some vegetable oil. A wadded paper towel held with tongs is the ideal way to do this.

While the grill heats, rub some bone in, skin on chicken thighs with my favorite spade L ranch chicken seasoning.

Be sure to rub some between the skin and the meat.

Place your chicken on the grill, skin side down, close the lid, and grill for 10 minutes.

Then flip the chicken… see that gorgeous crisp skin? And keep grilling 8 to 15 minutes longer, until it registers 175 on an instant read thermometer. 

Chicken breasts should be cooked to 160, but the dark meat of the legs and thighs needs to go to 175.

Let the chicken rest for 10 minutes while you make a salad. We love red leaf lettuce and locally grown grape tomatoes with a dried fruit and nut salad topper.

Last, I’ll reheat the leftover baked beans, and serve!