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Tomatillo Braised Chicken
By Amanda Haas
Inject the bold flavors of the American Southwest into your dinner routine with this spicy, savory take on chicken.
Prep Time
20 Minutes
Cook Time
2 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Tomatillo Salsa
| 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 Tablespoon | lime juice |
| 2 Tablespoon | chopped cilantro |
Tomatillo Chicken
| 8 bone-in, skin-on chicken thighs, or 6 bone-in, skin-on chicken breasts | |
| To Taste | kosher salt |
| To Taste | Freshly ground pepper |
| 1/2 Cup | chicken stock |
| 2 Cup | tomatillo salsa |
Steps
1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
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.
Ingredients
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 / 177 ˚C
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.
Ingredients
3 Tablespoon lime juice
2 Tablespoon chopped cilantro
6
Season the chicken with salt and pepper on both sides.
Ingredients
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 / 177 ˚C
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 / 177 ˚C
Ingredients
1/2 Cup chicken stock
2 Cup tomatillo salsa
9
Remove the Dutch oven from the grill and serve warm. Enjoy!