Smoked Salsa Verde Chicken
Smoked Salsa Verde Chicken
I love a good Salsa Verde or as some folks would say a green salsa. The tart flavor of the tomatillos and the sweet from the peppers and onion is “off the hook”. Now add that to skinless chicken breast… oh my. Another healthy, low fat, low carb and diabetic friendly recipe that’s so full of flavor you feel like you’re treating yourself.
Patti marinated some skinless chicken breast in my “Smoked Salsa Verde” over night and put it on the smoker. The flavors were just jumping all over the plate. The tender, juicy chicken blended with the Smoky Salsa Verde was a real treat. Pile on some of Patti’s rice, a few pickled jalapenos and “Step Back Jack” it’s time to eat!
A lot of folks mistake the tomatillo for a green tomato, it’s not. It is a member of the Gooseberry family. They are where the magic comes from in green salsas.
We used sweet peppers and onions, also. So, you have the tart then the sweet flavor. We can’t cook anything without garlic.
So it hits the taste buds next with a little after burn from the jalapenos. Because I smoked it on the Louisiana wood pellet grill/smoker instead of roasting it in the oven it added the smoky flavor of mesquite smoke. So good.
You can get a lot of good salsas at the market but we prefer to make our own. Here is a link to our recipe with a video: http://www.datenightdoins.com/Smoked_Salsa_Verde.html
Prep Time: 10 minutes
Cook Time: 30 minutes smoke, 30 minutes grill @ 350 (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
2 lbs. boneless, skinless chicken breasts
Salsa Verde (Green Salsa)
Country Bob’s Seasoning Salt
Place chicken in a sealable bag and pour in just enough salsa to coat/cover the chick. Work it around a bit to cover the chicken evenly. Then put it into the refrigerator. We did this over night but if you are in hurry a few hours will do it.
When you are ready to grill your chicken place it in a foil pan and cover with a little fresh salsa. We used a pan to save the smoked salsa for dinner but you can put it right on the grill if you like.
In The Smoke on the Louisiana Wood Pellet Grill
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, set the (Temp Control) up to 350 degrees (177c).
Patti did the chicken for 30 minutes at 350 degrees (177c) looking for an internal temp. of at least 165 degrees (75c) Let rest for 5-10 minutes before serving.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live your Passion,
Ken & Patti
Our Thanks To:Country Bob’s All Purpose Sauce
Maverick Industries, Inc
F.Dick Professional Knives and Tools
A storage container & dispenser for wood pellets
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