August 17th, 2014, 1:41 pm
#1
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  • Joined: April 18th, 2014, 3:12 pm
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As always, I will leave the absolutes to you to determine, and give you the basics. This way you can make and mold this to fit your cooking style and taste buds.

What you need:

Skinless and boneless chicken breasts
Fire roasted, peeled and seedless green chilies
Grill Grates (this is an option, but the cooker temp will have to increase without them)
Your favorite chicken rub

Make the chicken breasts pretty by trimming and rinsing, then pat them dry.

Put the green chilies in a blender and puree them until they have a smooth consistency. If you need to add liquid, add a very small amount of water (apple cider vinegar works great too).

Now that the chicken and the green chili puree are both ready, put them both in a storage bag together and remove as much air as possible from the bag and seal it. Gently massage the bag to distribute the puree through out the bag to cover all of the chicken. Put the bag in the frig overnight, or for at least 12 hours (I flip the bag at least once during the frig time).

When you are ready to grill the chicken, put the grill grates in your cooker, fire it up and set it for 350 degrees. Let the cooker fully warm up to the set temperature before starting to grill the chicken.

Dump the entire bag of chicken breasts and puree into a pan. Season both sides of the chicken breasts with your favorite chicken rub, and put them on the grill grates. When I do this, I pick each chicken breast up, making sure to not to lose too much of the puree, and individually season each piece of chicken in my hand while flipping it over, and then put it directly on the grill grates. Once you have all the chicken on the grill grates, you can also use a spoon to put some of the left over puree on top of each piece of chicken.

Grill each side of the chicken until the internal temperature reaches your target temperature for chicken (the government says the minimum safe temperature for chicken is 165). Once the chicken is done, remove it to a pan and loosely cover with aluminum foil and let it rest for 10 to 15 minutes before eating.

Yoder_Herb

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