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.

• 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

  00:10

• 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.

• 6

  Season the chicken with salt and pepper on both sides.

• 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

  00:20

• 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

  01:30

• 9

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