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Woodfire Chicken Enchiladas

Cook Time 90 minutes

Serves 4 to 6

  • 6 chicken thighs, about 1 1/2 pounds
  • Kosher salt, for seasoning
  • 1 pound tomatillos, husks removed
  • 1 medium poblano pepper
  • 1 medium jalapeno
  • 1 large yellow onion, half sliced and half diced
  • 1 cup chicken stock
  • 1 small bunch cilantro
  • 1/4 cup lime juice
  • 6 large flour tortillas
  • 1 cup monterey jack cheese
  • 1/2 cup sour cream
  • Cotija cheese, for garnishing
  • Cilantro stems, for garnishing

Season the chicken thighs on all sides with kosher salt. Heat your smoker to 325 degrees F. Today we’re using our Ninja Woodfire Outdoor Grill so we can smoke and char.

 

Cook the chicken thighs until browned and tender, about 45 minutes. Remove the chicken from the grill and crank the grill up to 400 degrees F. Add the vegetables – including the sliced onions – and cook until charred and tender, about 8 minutes per side. Remove from the grill to cool. Reduce the grill to 350 degrees F to bake the enchiladas.

 

Shred the chicken and set aside in a bowl. Seed the poblano pepper and jalapeno. In a large bowl, combine the charred vegetables, stock, cilantro and lime juice and blend until smooth. Taste and season with salt as needed.

 

Add some of the poblano salsa to the chicken along with 1/2 cup monterey jack cheese and the sour cream. Dip the tortillas into the salsa and then fill each one with the chicken mixture. Pour about 1/3 cup salsa into a baking dish. Put the rolled enchiladas seam side down in the prepared dish. Cover the enchiladas with the remaining salsa and monterey jack. Bake until the enchiladas are cooked through and the cheese is browned. Garnish the finished enchiladas with diced onion, crumbled cotija cheese, and chopped cilantro stems.

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Woodfire Chicken Enchiladas

Author Mark & Fey
Keyword Chicken Thighs, Ninja, Poultry
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 6 chicken thighs about 1 1/2 pounds
  • Kosher salt for seasoning
  • 1 pound tomatillos husks removed
  • 1 medium poblano pepper
  • 1 medium jalapeno
  • 1 large yellow onion half sliced and half diced
  • 1 cup chicken stock
  • 1 small bunch cilantro
  • 1/4 cup lime juice
  • 6 large flour tortillas
  • 1 cup monterey jack cheese
  • 1/2 cup sour cream
  • Cotija cheese for garnishing
  • Cilantro stems for garnishing

Instructions

  • Season the chicken thighs on all sides with kosher salt. Heat your smoker to 325 degrees F. Today we’re using our Ninja Woodfire Outdoor Grill so we can smoke and char.
  • Cook the chicken thighs until browned and tender, about 45 minutes. Remove the chicken from the grill and crank the grill up to 400 degrees F. Add the vegetables – including the sliced onions – and cook until charred and tender, about 8 minutes per side. Remove from the grill to cool. Reduce the grill to 350 degrees F to bake the enchiladas.
  • Shred the chicken and set aside in a bowl. Seed the poblano pepper and jalapeno. In a large bowl, combine the charred vegetables, stock, cilantro and lime juice and blend until smooth. Taste and season with salt as needed.
  • Add some of the poblano salsa to the chicken along with 1/2 cup monterey jack cheese and the sour cream. Dip the tortillas into the salsa and then fill each one with the chicken mixture. Pour about 1/3 cup salsa into a baking dish. Put the rolled enchiladas seam side down in the prepared dish. Cover the enchiladas with the remaining salsa and monterey jack. Bake until the enchiladas are cooked through and the cheese is browned. Garnish the finished enchiladas with diced onion, crumbled cotija cheese, and chopped cilantro stems.

Video

Italian Grilled Chicken Thighs

Cook Time 90 minutes

Serves 4 to 6

  • 6 chicken thighs, about 1 1/2 pounds
  • Kosher salt, for seasoning
  • 1 pound tomatillos, husks removed
  • 1 medium poblano pepper
  • 1 medium jalapeno
  • 1 large yellow onion, half sliced and half diced
  • 1 cup chicken stock
  • 1 small bunch cilantro
  • 1/4 cup lime juice
  • 6 large flour tortillas
  • 1 cup monterey jack cheese
  • 1/2 cup sour cream
  • Cotija cheese, for garnishing
  • Cilantro stems, for garnishing

Season the chicken thighs on all sides with kosher salt. Heat your smoker to 325 degrees F. Today we’re using our Ninja Woodfire Outdoor Grill so we can smoke and char.

 

Cook the chicken thighs until browned and tender, about 45 minutes. Remove the chicken from the grill and crank the grill up to 400 degrees F. Add the vegetables – including the sliced onions – and cook until charred and tender, about 8 minutes per side. Remove from the grill to cool. Reduce the grill to 350 degrees F to bake the enchiladas.

 

Shred the chicken and set aside in a bowl. Seed the poblano pepper and jalapeno. In a large bowl, combine the charred vegetables, stock, cilantro and lime juice and blend until smooth. Taste and season with salt as needed.

 

Add some of the poblano salsa to the chicken along with 1/2 cup monterey jack cheese and the sour cream. Dip the tortillas into the salsa and then fill each one with the chicken mixture. Pour about 1/3 cup salsa into a baking dish. Put the rolled enchiladas seam side down in the prepared dish. Cover the enchiladas with the remaining salsa and monterey jack. Bake until the enchiladas are cooked through and the cheese is browned. Garnish the finished enchiladas with diced onion, crumbled cotija cheese, and chopped cilantro stems.

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Italian Grilled Chicken Thighs With Garlic Parmesan Polenta

Author Mark & Fey
Course Dinner, Lunch
Keyword Chicken Thighs, Poultry

Ingredients

For the chicken thighs

  • 2 pounds bone-in skin-on chicken thighs, about 8 total
  • 2 tablespoons Juicy Bird Italian Brine our brine from Spiceology
  • Flakey salt for finishing
  • Olive oil for finishing

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Instructions

  • Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.
  • When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.
  • While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.
  • Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.

Video