Our Smoked Butter Chicken features tender boneless, skinless chicken thighs marinated in buttery, aromatic sauce, smoked gently on a pellet grill, then finished in the simmering sauce right on the grill. Serve with warm garlic naan and steamed basmati rice for a satisfying meal.
Pellet Grill Butter Chicken
I discovered butter chicken relatively late in life, and once I did, it quickly became a favorite. The combination of smoky grill flavor with the rich, spiced butter sauce is hard to beat. This recipe keeps things approachable: you can use a quality store-bought simmer sauce or make your own from scratch if you prefer. Either way, smoking the thighs first adds another layer of flavor that elevates the dish.
This is not presented as an “authentic” restaurant-style recipe — instead, it’s a practical, delicious version for home cooks who want big flavor with minimal fuss. If you enjoy experimenting with spices and sauces, making your own butter chicken sauce will be especially rewarding. If time is short, a jarred sauce will still give you excellent results.
Our household recipe team has different strengths: one of us loves to dial in spices, and the other prefers simplicity. Both approaches work here — homemade sauce yields the best texture and depth, but a good store-bought option is a perfectly fine shortcut.
Get all of my Easy Traeger Recipes here!
Recipe Shopping List
Before you start, gather these core ingredients. See the recipe card below for exact amounts and full instructions.
- Boneless, skinless chicken thighs
- Butter chicken sauce (homemade or store-bought)
- Salt and pepper
- Fresh cilantro for garnish
- Basmati rice for serving
- Garlic naan (store-bought or homemade)
See all of my chicken recipes for more inspiration.
How To Make This Recipe
Here’s a quick overview of the process so you know what to expect. Follow the full recipe card below when you cook.
- Marinate – Marinating the thighs in butter chicken sauce infuses the meat with flavor and improves the final texture. Aim for several hours or overnight when possible.
- Smoke – Smoke the marinated thighs on a pellet grill at a low temperature to build a gentle smoky layer before finishing.
- Sauce and Finish – Transfer the smoked thighs to a grill-safe dish, pour the remaining sauce over them, and raise the grill temperature to finish cooking and let the flavors meld.
- Serve – Plate the sauced thighs over steamed basmati rice with warm garlic naan and a sprinkle of fresh cilantro.
More Easy Traeger Chicken Recipes
Serve This With
The classic companions are warm garlic naan and steamed basmati rice. Naan adds a soft, garlicky bite for scooping sauce, while basmati balances the richness. If you enjoy making bread, try a simple homemade garlic naan recipe; otherwise, good-quality store-bought naan works well.
For a lighter side, a simple cucumber salad or a cooling raita pairs nicely too.
Recipe FAQ
You can, but thighs are recommended. Thighs stay more moist and forgiving during smoking and finishing, while breasts can dry out more easily.
Store cooked chicken and sauce in an airtight container in the refrigerator for up to three days. Keep rice and naan separate to preserve texture.
Reheat gently in the microwave or on the stovetop until hot and steaming. Avoid overheating to keep the chicken tender.
Try my Marry Me Chicken Thighs for another flavorful option.
More Easy Recipes
- Instant Pot Honey Garlic Chicken Thighs
- Smoked Chicken Thighs
- Spicy Grilled Chicken Teriyaki
- Smoked Garlic Butter
Pin For Later
Smoked Butter Chicken Thighs
Seasoned chicken thighs are marinated, smoked on a pellet grill, then sauced and finished on the grill or in the oven. Serve over steamed basmati rice with garlic naan for a complete meal.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 cups butter chicken sauce, divided
- ½ cup water
- Fresh cilantro for garnish
Instructions
- Trim any excess fat or skin from the chicken thighs.
- Place thighs in a large resealable bag with 1½ cups of the butter chicken sauce and ½ cup water. Marinate at least 4 hours, preferably overnight.
- Preheat your pellet grill to 200°F. Remove chicken from the marinade and place on the grates. Smoke for about 30 minutes.
- Transfer smoked thighs to a grill-safe baking dish. Pour the remaining butter chicken sauce over the chicken. Increase the grill temperature to 300°F and cook the sauced chicken for an additional 30 minutes. Serve over steamed basmati rice with garlic naan and garnish with cilantro.
Notes
- Homemade or store-bought butter chicken sauce both work. If you make the sauce from scratch, add heavy cream at the very end to avoid breaking the sauce.
Recommended Products
Look for a quality butter chicken simmer sauce if you prefer a shortcut. A well-balanced sauce will make finishing this dish quick and tasty.
Nutrition Information
Yield: 6
Serving Size: 1
Amount Per Serving (estimate):
Calories: 496 • Total Fat: 28g • Saturated Fat: 10g • Cholesterol: 247mg • Sodium: 708mg • Carbohydrates: 11g • Fiber: 2g • Sugar: 6g • Protein: 53g
Nutrition data provided here is only an estimate.