Let's get grilling

1 For the BBQ Chicken Thighs:
Fire up Masterbuilt Gravity Series 560 grill and smoker to 275°F. Coat the chicken thighs evenly with the seasoning.
2 Place the chicken in the smoker and cook for 1.5–2 hours or until a thermometer registers 165°F in the thickest part of the thighs. For a grilled option, cook over hot coals at a medium to high heat (roughly 400°F).
3 Grill each side for 5–6 minutes or internal temp reaches 165°F. (I prefer thighs at about 170°F)
4 For the Tomatillo Salsa:
Add ingredients together in blender or food processor, blend until smooth and silky.
5 For the Enchilada Casserole:
Begin by heating oil to about 350°F and shred cheese. Next, quickly dip corn tortillas in oil to soften then place on a plate with a paper towel.
6 In an aluminum half pan, place 5 corn tortillas down covering the surface for the first layer. The next layer will be about 1/2 pound of chicken thighs spread out evenly over corn tortillas.
7 On top of the chicken, evenly distribute 1/2 pound to 1 pound of cheese blend, and then lightly drizzle 1 cup of tomatillo salsa.
8 Repeat this on the following layers.
9 The final layer will be corn tortillas: 1–1½ pounds of cheese blend and 2 cups of tomatillo salsa.
10 Cover with foil and place in BBQ pit for 1.5–2 hours at 275°F or until cheese is melted. Once cheese is melted, uncover and leave on BBQ for 15 minutes.
11 Remove and enjoy!
Cooking for 4 people


For the BBQ Chicken Thighs

  • boneless skinless chicken thighs
    2 pounds
  • kosher salt
    ¼ teaspoon
  • pepper
  • granulated garlic

For the Tomatillo Salsa

  • canned tomatillos (Fresh tomatillos may be used but will have to be boiled until soft and dark green in color. Remove from water and place in blender. Do not overcook.)
    7 cups
  • cilantro
    1 bunch
  • habanero peppers (your preference on heat)
  • yellow or white onion
    1 cup
  • fresh lime juice
    ¼ cup
  • kosher salt
  • granulated garlic or 2-3 peeled garlic gloves
    ½ tablespoon

For the Enchilada Casserole

  • corn tortillas (minimum 20)
    1 pack
  • vegetable or canola oil
    1 bottle
  • sharp cheddar cheese
    1 pound
  • Monterey Jack cheese
    2 pounds
  • BBQ chicken thighs
    1 pound
  • homemade tomatillo salsa
    32 ounces

Credit: Recipe created by Pitmaster/Chef Miguel Vidal on behalf of Kingsford Charcoal

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