By Amanda Haas
Inject the bold flavors of the American Southwest into your dinner routine with this spicy, savory take on chicken.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
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 |
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.
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.
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 / 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
1/2 Cup chicken stock
2 Cup tomatillo salsa
9
Remove the Dutch oven from the grill and serve warm. Enjoy!
In order to add notes for this recipe, you must log in or create an account.