Step

• Step 1

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

• Step 2

  Place the tomatillos, onion, and jalapeños in a large bowl and add the olive oil and 1/2 tsp salt. Toss to coat evenly, then place in a grilling basket or a baking sheet.

  Ingredients

  • 1 Pound tomatillos, husked and washed

  • 1  white onion, quartered

  • 3  jalapeño, seeded and halved

  • 2 Tablespoon olive oil

  • 1/2 Teaspoon kosher salt

• Step 3

  Grill, turning the vegetables occasionally, until they begin to char and soften, about 5 to 10 minutes. Remove the vegetables from the grill as they are ready.

  00:05

  350 ˚F / 177 ˚C

• Step 4

  Transfer to the same bowl to catch their juices and allow them to cool to room temperature.

• Step 5

  Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Pulse until the mixture reaches the texture of a salsa. Taste, adding more salt or lime juice as desired.

  Ingredients

  • 3 Tablespoon lime juice

  • 2 Tablespoon cilantro, chopped

  • 1 Pinch kosher salt

• Step 6

  Rinse the chicken and pat dry with paper towels. Sprinkle with salt and pepper on both sides.

  Ingredients

  • 8  bone-in, skin-on chicken thighs

  • 6  Chicken Breasts, bone-in, skin-on

  •  salt and pepper

• Step 7

  Place the chicken skin side down on the grill grate and cook until the skin is golden brown and very crispy, 10-15 minutes. Turn, cooking the other side for 5 minutes, then transfer the chicken to a plate.

  00:15

  350 ˚F / 177 ˚C

• Step 8

  Place the grilled chicken legs in a dutch oven or cast iron and add chicken stock and salsa verde. Cover the pan and place directly on the grill grate.

  Ingredients

  • 1/2 Cup chicken stock

  • 2 Cup salsa verde

• Step 9

  Cook for 1 1/2 to 2 hours until the chicken is fork tender. Enjoy!

  01:30

  350 ˚F / 177 ˚C