BBQ Chicken Thighs & Pit Baked Chicken Tomatillo Enchilada Casserole
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.
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.
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.
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!
Categories
Cooking for 4 people
Ingredients
For the BBQ Chicken Thighs
-
boneless skinless chicken thighs
2 pounds
-
kosher salt
¼ teaspoon
-
pepper
⅛ teaspoon
-
granulated garlic
⅛ teaspoon
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)
2
-
yellow or white onion
1 cup
-
fresh lime juice
¼ cup
-
kosher salt
2½ tablespoons
-
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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