My Traeger Marry Me Chicken Thighs is a smoky, creamy, recipe that brings together the best of comfort food and wood-fired flavors. This recipe uses seared, bone-in chicken thighs and smothers them in a rich, garlicky sauce built from sun-dried tomatoes, white wine, and cream.
Traeger Marry Me Chicken Thighs
I was a little late to the “marry me” recipe craze, but I’m making up for it. Big time. The sauce is so simple to toss together and adds so much flavor to whatever you throw it on. When you let the chicken cook in the sauce on the pellet grill, it really infuses the meat with the sauce.
Anytime I can find a good way to use bone-in chicken thighs, I’m jumping on it. Bone in thighs keeps the meat juicy and flavorful, and they hold up so well on the grill.
Serve this dish with mashed potatoes, buttered noodles, or crusty bread. Pretty much anything you can use to get more of this sauce in your face. It’s one of those recipes that turns simple ingredients into something everyone at the table will remember.
Why You’ll Love This Dish
- Big Flavor – Rich, savory sauce with garlic, sun-dried tomatoes, and a hint of spice.
- Grill-Smoked Finish – The Traeger adds depth and a touch of smoke.
- One-Pan Simplicity – The skillet goes from stovetop to grill, keeping cleanup easy.
- Comforting Texture – Cream and cheese make for a smooth, luxurious sauce.
- Family-Friendly – Kid-approved and hearty enough for grown-up appetites.
Try our Marry Me Salmon, too!
Traeger Marry Me Chicken Thighs Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Olive Oil – Used for both searing the chicken and starting the sauce.
- Chicken Thighs (Bone-In) – Juicy and flavorful, these cook well on the grill and stay tender in the sauce.
- Salt & Black Pepper – Brings out the natural flavors of the meat and balances the sauce.
- Ground Thyme – Adds an herbaceous note that works well with chicken and cream sauces.
- Butter – Enriches the base of the sauce and enhances the garlic flavor.
- Garlic (Minced) – Brings a strong aromatic base to the dish.
- Red Pepper Flakes – Adds a touch of heat without being too overpowering. Add extra for more of a kick!
- Chicken Broth – Chicken stock or chicken bouillon + water works here.
- Dry White Wine – I like using Sauv Blanc, but Pinot Grigio also works well. Any dry, not-too-sweet wine.
- Sun-Dried Tomatoes (Chopped) – Provide concentrated flavor and a bit of chew.
- Whipping Cream – Smooths out the sauce and makes it rich and cohesive.
- Shredded Parmigiano Reggiano – Adds nutty saltiness and helps thicken the sauce.
Pair with my Milk Rolls!
How To Make Marry Me Chicken Thighs on the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat your pellet grill to 450°F and set a large oven-safe skillet on medium heat.
- Season and grill the chicken, then cook directly on the grates for 15 minutes.
- Start the sauce in the skillet with olive oil, butter, garlic, and red pepper flakes.
- Deglaze with broth and wine, then add sun-dried tomatoes and bring to a simmer.
- Reduce grill heat to 350°F, return chicken to the skillet, and finish cooking for 30 minutes. Stir in cream and top with cheese before serving.
This sauce is great over our Garlic Butter Noodles!
FAQ
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of broth or cream when reheating.
Can I make this ahead of time?
You can prep the sauce and grill the chicken up to a day in advance. Combine and reheat everything on the grill or stovetop when you’re ready to serve.
What’s the best substitute for white wine?
Use more chicken broth with a splash of lemon juice or white wine vinegar to mimic the acidity.
Can I use boneless chicken?
Yes, but reduce the cooking time slightly, as boneless thighs will cook faster and can dry out if left too long.
Blackstone Asparagus is a perfect side for this recipe!
Serve This With…
- Mashed Potatoes or Garlic Smashed Potatoes
- Buttered Egg Noodles or Creamy Noodles
- Grilled Asparagus
- Grilled Garlic Butter Biscuits
- Greek Salad with Vinaigrette
Traeger Marry Me Chicken Thighs
Ingredients
- 3 tablespoons olive oil divided
- 6 chicken thighs bone-in
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground thyme
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- ¼ cup dry white wine
- 4 ounces sun-dried tomatoes chopped
- ½ cup whipping cream
- ½ cup shredded parmigiano reggiano
Instructions
- Preheat your pellet grill to 450°F.
- Add two tablespoons of oil to a large oven-safe skillet and place on the stovetop over medium heat.
- Season the chicken thighs with salt, pepper, and thyme on both sides.
- Place the chicken thighs directly on the grill grates and cook for 15 minutes.
- While the chicken cooks, prep your sauce by adding the olive oil and the butter to the pan. Add the minced garlic and red pepper flakes to the pan and sauté for 30-60 seconds.
- Pour in the chicken broth, white wine, and sun-dried tomatoes. Bring to a simmer.
- Reduce the heat of the grill to 350°F. Return the chicken to the pan, and place the whole skillet into your preheated pellet grill.
- Let the chicken cook for about 30 minutes or so, or until the internal temperature reaches 165°F and the sauce has reduced a bit.
- Remove from the grill and stir in the cream to the sauce.
- Top with Parmigiano Reggiano and serve hot over mashed potatoes or buttered noodles.