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Tomatillo Braised Chicken

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Hickory

Inject the bold flavors of the American Southwest into your dinner routine with this spicy, savory take on chicken.

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Tomatillo Salsa

  • 1 Pound tomatillos, husks removed, rinsed

  • 1 white onion, quartered

  • 3 jalapeños, halved lengthwise, seeded if preferred

  • 2 Tablespoon Olive oil

  • Kosher salt

  • 3 Tablespoon lime juice

  • 2 Tablespoon chopped cilantro

Tomatillo Chicken

  • 8 bone-in, skin-on chicken thighs, or 6 bone-in, skin-on chicken breasts

  • Kosher salt

  • Freshly ground pepper

  • 1/2 Cup chicken stock

  • 2 Cup tomatillo salsa

  • 1

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

    350 ˚F

  • 2

    Make the tomatillo salsa. In a large bowl, place the tomatillos, onion, jalapeños, olive oil, and 1/2 tsp salt. Toss to coat evenly, then place in a grilling basket or on a baking sheet.
    • 1 Pound tomatillos, husks removed, rinsed

    • 1 white onion, quartered

    • 3 jalapeños, halved lengthwise, seeded if preferred

    • 2 Tablespoon Olive oil

    • To Taste Kosher salt

  • 3

    Place the grilling basket directly on the grill grates and close the lid. Cook, turning the vegetables occasionally until they begin to char and soften, 5-10 minutes.

    350 ˚F

  • 4

    Remove the vegetables from the grill as they are ready. Transfer to the large bowl to catch their juices and allow them to cool to room temperature.
  • 5

    In a blender, place the cooled vegetables along with their juices 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.
    • 3 Tablespoon lime juice

    • 2 Tablespoon chopped cilantro

  • 6

    Season the chicken with salt and pepper on both sides.
    • 8 bone-in, skin-on chicken thighs, or 6 bone-in, skin-on chicken breasts

    • To Taste Kosher salt

    • To Taste Freshly ground pepper

  • 7

    Place the chicken skin-side down directly on the grill grates and cook until the skin is golden brown and very crispy, 10-15 minutes. Turn the chicken over, and cook for 5 minutes.

    350 ˚F

  • 8

    Remove the chicken from the grill. In a Dutch oven or cast iron pan and add the grilled chicken, chicken stock, and tomatillo salsa. Cover the Dutch oven with a lid or foil, and place the Dutch oven directly on the grill grates. Cook until the chicken is fork-tender, 1 1/2-2 hours.

    350 ˚F

    • 1/2 Cup chicken stock

    • 2 Cup tomatillo salsa

  • 9

    Remove the Dutch oven from the grill and serve warm. Enjoy!

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