Recipe

Hearty Traeger: Crispy and Crunchy

Smoky, juicy chicken thighs with bite-through crisp skin and a crunchy panko topping that actually stays crunchy. Weeknight-friendly, crowd-approved, and built for big flavor.

By Matt Campbell

•

4.8

A real photo of crispy smoked chicken thighs on a wooden cutting board beside a small bowl of golden crunchy panko topping, with a Traeger-style pellet grill blurred in the background

Jump to Recipe

If you love the cozy, smoky comfort of the Traeger but you also crave crisp edges, this one is for you. We are making chicken thighs that stay juicy on the inside, with skin that crackles when you bite it. Then we take it one step further with a buttery, garlicky panko crunch on top, like the best part of a casserole decided to get a little fancy.

This is the kind of recipe that feels hearty without being heavy. It is also forgiving. If your grill runs a little hot, you will just get more color. If you get distracted and toast the panko a shade darker, congratulations, you just made it better.

A real photo of a hand sprinkling toasted panko topping over a freshly smoked chicken thigh on a plate

Why It Works

Crispy skin, not rubbery: The uncovered fridge rest plus baking powder is the difference maker. Give it at least 30 minutes if you want that bite-through crackle.
Big Traeger flavor fast: A short smoke window gives you that wood-fired taste without turning dinner into an all-day project.
Crunch that holds up: The panko is toasted separately, so it stays crunchy instead of steaming into sadness.
Juicy every time: Dark meat is forgiving, and we cook to temperature, not vibes.

Pairs Well With

Grilled corn with lime butter
Creamy coleslaw with apple cider vinegar
Smoky baked beans
Roasted sweet potatoes

Storage Tips

How to Store and Reheat

Store: Keep chicken thighs in an airtight container in the fridge for up to 4 days. Store the crunchy panko topping in a separate airtight container in the fridge for up to 5 days.

Reheat for crisp: For best texture, reheat chicken on a sheet pan at 375°F for 10 to 15 minutes, or until hot. If you have an air fryer, 360°F for 6 to 8 minutes is magic. Add the panko topping after reheating.

Freeze: Freeze cooked thighs (without topping) up to 2 months. Thaw overnight in the fridge, then reheat in the oven and finish with fresh crunchy topping. The panko topping also freezes well. Let it thaw, then re-crisp in a dry skillet for 1 to 2 minutes.

Common Questions

What pellets should I use for a hearty, smoky flavor?

Hickory and oak are the bold, classic choices. Apple or cherry are great if you want a slightly sweeter smoke. A hickory-cherry blend is a crowd pleaser.

How do I get crispy skin on a pellet grill?

Three keys: dry the skin, render the fat, and finish hot. Pat the chicken dry, then do a short uncovered fridge rest (30 minutes helps, a few hours is even better), smoke at 250°F, then crank the heat to crisp the skin at the end. If your pellet grill struggles to crisp at high heat, finish the thighs skin-side up under the broiler for 1 to 3 minutes, watching closely.

Can I use boneless, skinless thighs?

You can, but you will lose the crispy-skin magic. If you go boneless and skinless, reduce cook time and focus on the panko crunch for texture.

What internal temp should I cook thighs to?

For safety, cook chicken to at least 165°F internal at the thickest part (avoid touching bone with the probe). For texture, thighs usually eat best around 175°F to 185°F. You can take them up to about 190°F if you like them extra tender and shreddable.

Does the panko topping burn on the grill?

It can, which is why we toast it in a skillet. Add it at the end so it stays golden and crunchy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Traeger or pellet grill
Instant-read thermometer
Small skillet (for the crunchy topping)
Mixing bowl
Tongs
Sheet pan (helpful for seasoning and carrying chicken)

I used to think Traeger nights had to be slow and easy, like you start cooking at lunch and eat when the sun decides you earned it. Then I started chasing that perfect bite: smoke plus crunch. The first time I nailed crispy skin on a pellet grill, I genuinely paused mid-bite like, wait, why is nobody talking about this more? The panko topping happened later because I wanted that cozy, crunchy comfort you get from baked pasta or casseroles, but on something that still feels like a backyard cookout. Now it is my go-to when I want hearty food that makes people hover near the grill.

Hearty Traeger: Crispy and Crunchy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

For the Chicken

6 bone-in, skin-on chicken thighs (about 2.5 to 3 lbs)
1 tbsp kosher salt
1 tbsp brown sugar
1 tsp aluminum-free baking powder (helps crisp the skin)
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
1/2 tsp cayenne (optional, for heat)
1 tbsp olive oil (optional, see note in instructions)

For the Crispy Crunchy Topping

1 cup panko breadcrumbs
3 tbsp unsalted butter
1 clove garlic, finely grated or minced
2 tbsp grated Parmesan (optional but excellent)
1 tbsp chopped fresh parsley
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest (optional, for brightness)

For Serving (Optional)

Lemon wedges
Hot honey or your favorite barbecue sauce

Instructions

Prep and Season

Dry the chicken: Pat thighs very dry with paper towels. Crisp skin starts here.
Mix the rub: In a bowl, combine salt, brown sugar, baking powder, smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
Season (keep the skin dry): For best crisp, skip oil on the skin so the baking powder can do its thing. If you want a binder, use a tiny amount of olive oil on the meat side only, then season all over.
Uncovered fridge rest (highly recommended): Place thighs on a sheet pan and refrigerate uncovered for at least 30 minutes (2 to 8 hours is even better). This is the not-so-secret move for bite-through skin.

Smoke Then Crisp

Preheat the Traeger: Set to 250°F. Choose pellets like hickory, oak, or a blend.
Smoke: Place thighs skin-side up on the grates. Smoke for about 35 minutes.
Crank the heat: Increase grill temp to 425°F and continue cooking about 15 to 25 minutes, until the skin is crisp and the thickest part reads at least 165°F for safety, and ideally 175°F to 185°F for the best texture. Probe the thickest part and avoid the bone for an accurate read.
Watch the color: The brown sugar helps with browning, but it can darken fast at 425°F. If the skin is getting too dark before temp, drop the heat a touch or move thighs to a slightly cooler spot on the grill.
Rest: Move chicken to a plate and rest 5 to 10 minutes. This keeps juices where they belong.

Make the Crunchy Topping

Toast the panko: While the chicken finishes, melt butter in a skillet over medium heat. Add panko and cook, stirring often, until golden brown, 3 to 5 minutes.
Flavor it: Stir in garlic and cook 30 seconds. Remove from heat, then add Parmesan (if using), parsley, salt, pepper, and lemon zest.
Finish: Sprinkle crunchy topping over the rested chicken right before serving. Add lemon wedges and a drizzle of hot honey if you want that sweet-spicy moment.

A real photo of golden toasted panko breadcrumbs in a skillet with a wooden spoon

Nutrition information is estimated.

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