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Tomatillo Braised Chicken

Amanda Haas


Tomatillo Braised Chicken

Prep Time

20 Minutes

Cook Time

2 Hours

Effort
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Pellets

Hickory

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

Ingredients

How many people are you serving?

4

    Steps

    • 1

      When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
    • 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.
    • 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.
      Grill Icon
      Grill350˚
    • 4

      Transfer to the same bowl to catch their juices and allow them to cool to room temperature.
    • 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.
    • 6

      Rinse the chicken and pat dry with paper towels. Sprinkle with salt and pepper on both sides.
    • 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.
      Grill Icon
      Grill350˚
    • 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.
    • 9

      Cook for 1 1/2 to 2 hours until the chicken is fork tender. Enjoy!
      Grill Icon
      Grill350˚

    Cooking Notes

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