: You won’t believe how good this is!
Ingredients
- 1 lb Tomatillos, Husks Removed, Rinsed
- 1 White Onion, Quartered
- 3 Jalapeños, Halved Lengthwise, Seeded If Preferred
- 2 tbsp Olive Oil
- Bald Buck Seasoning to taste
- 3 tbsp Lime Juice
- 2 tbsp Chopped Cilantro
- 8 Bone-In, Skin-On Chicken Thighs, or 6 Bone-In, Skin-On Chicken Breasts
- Freshly Ground Pepper, to taste
- 1/2 Cup Chicken Stock
- 2 Cups Tomatillo Salsa
Instructions
- Preheat Grill: Set temperature to 350℉ and preheat with the lid closed for 15 minutes.
- Make Tomatillo Salsa: Toss tomatillos, onion, jalapeños, olive oil, and 1/2 tsp Bald Buck Seasoning in a large bowl. Grill in a basket or on a baking sheet until charred and softened, 5-10 minutes. Let cool.
- Blend Salsa: Blend cooled vegetables with their juices, lime juice, cilantro, and a pinch of Bald Buck Seasoning in a blender to make salsa. Adjust salt and lime juice to taste.
- Season Chicken: Season chicken thighs or breasts with salt and pepper on both sides.
- Grill Chicken: Grill chicken skin-side down until skin is crispy, 10-15 minutes. Flip and grill for 5 more minutes.
- Cook Chicken in Sauce: Remove chicken from grill. Place in a Dutch oven or cast-iron pan with chicken stock and tomatillo salsa. Cover and cook on the grill until chicken is fork-tender, 1 1/2-2 hours.
- Serve: Remove from the grill and serve warm.
