Smoked Chicken with Tomatillo Salsa
Need a gluten free, dairy free, and whole 30 main course? Smoked Chicken with Tomatillo Salsa could be a spectacular recipe to try. This recipe serves 6 and costs $1.96 per serving. One serving contains 437 calories, 35g of protein, and 28g of fat. 1401 person found this recipe to be tasty and satisfying. It is brought to you by Civilized Caveman Cooking. A mixture of paprika, garlic powder, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 5 hours and 20 minutes. This recipe is typical of Mexican cuisine. Overall, this recipe earns a solid spoonacular score of 65%. Try Smoked Tomato-and-Tomatillo Salsa, 10 Top Tomatillo s and Roasted Tomatillo and Green Olive Salsa, and Tomatillo Salsa-Chicken Skillet for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 300 minutes
Ingredients:
1 teaspoon black pepper
1/4 cup black peppercorns
1/2 packed cup coarsely chopped cilantro leaves
3 sprigs of fresh thyme
3 cloves garlic peeled
1 tablespoon garlic powder
1 teaspoon ground thyme
1 jalapeno (seeds and all if you like heat)
1 lime, juiced
1 tablespoon onion powder
1 teaspoon paprika
1 large red onion cut into chunks
1 teaspoon rubbed sage
1 cup salt
1 tablespoon seaweed salt (can use sea salt)
pinch of sea salt
1 pound fresh tomatillos husked and rinsed well
8 cups of water
1 (5-6 pound) whole chicken, cleaned
Equipment:
bowl
food processor
blender
kitchen thermometer
oven
roasting pan
slow cooker
Cooking instruction summary:
Combine all your brine ingredients in a large 2 gallon zip lock bag and stir wellPlace your whole cleaned chicken in the bag, remove as much air as possible and seal the bag (make sure its closed or you will have a bad leak)Place this bag in a large bowl and place in the refrigerator for a minimum of 8 hours but up to 48 hoursRemove from the refrigerator and pat dry an hour before you plan on cookingCombine your tomatillos, onions, and garlic, and jalapeo in a food processor or blender and pulse until you get a salsa consistencyAdd in your cilantro, lime juice and sea salt and pulse until all incorporatedRefrigerate until ready to servePreheat your smoker to 225 degrees fahrenheitIn a small bowl combine all of the above ingredients for the rub and mix wellGenerously apply the rub to the outside and inside of the chicken (you will have some extra rub, store in a ziploc bag for another recipe)If you have a leave in meat thermometer now is the time to put it in the breast of the bird and then place it on the smokerYou want to smoke the chicken at 225 degrees until the breast reaches 180 degrees and refrain from opening the smoker as much as possibleOnce done, remove the chicken and let it rest for 10-15 minutes and then serve with the above tomatillo salsaIf you want to roast this same recipe in the oven, brine it and season it as stated abovePreheat your oven to 400 degrees and roast uncovered in a large roasting pan until the internal temperature of the chicken reaches 160 degrees in the breastRemove it from the oven and let it rest for 10-15 minutes and serve with the above salsaYou do not need to brine the chicken for this stepYou can season the bird as stated above and then place in the crockpot on low for 6 hours and it will be all doneIf you want to smoke it, you can follow the instructions for using woodchips in the crockpot HERE.You will just only cook it on low for 6 hours
Step by step:
1. Combine all your brine ingredients in a large 2 gallon zip lock bag and stir well
2. Place your whole cleaned chicken in the bag, remove as much air as possible and seal the bag (make sure its closed or you will have a bad leak)
3. Place this bag in a large bowl and place in the refrigerator for a minimum of 8 hours but up to 48 hours
4. Remove from the refrigerator and pat dry an hour before you plan on cooking
5. Combine your tomatillos, onions, and garlic, and jalapeo in a food processor or blender and pulse until you get a salsa consistency
6. Add in your cilantro, lime juice and sea salt and pulse until all incorporated
7. Refrigerate until ready to serve
8. Preheat your smoker to 225 degrees fahrenheit
9. In a small bowl combine all of the above ingredients for the rub and mix well
10. Generously apply the rub to the outside and inside of the chicken (you will have some extra rub, store in a ziploc bag for another recipe)If you have a leave in meat thermometer now is the time to put it in the breast of the bird and then place it on the smoker
11. You want to smoke the chicken at 225 degrees until the breast reaches 180 degrees and refrain from opening the smoker as much as possible
12. Once done, remove the chicken and let it rest for 10-15 minutes and then serve with the above tomatillo salsa
13. If you want to roast this same recipe in the oven, brine it and season it as stated above
14. Preheat your oven to 400 degrees and roast uncovered in a large roasting pan until the internal temperature of the chicken reaches 160 degrees in the breast
15. Remove it from the oven and let it rest for 10-15 minutes and serve with the above salsa
16. You do not need to brine the chicken for this step
17. You can season the bird as stated above and then place in the crockpot on low for 6 hours and it will be all done
18. If you want to smoke it, you can follow the instructions for using woodchips in the crockpot HERE.You will just only cook it on low for 6 hours
Nutrition Information:
covered percent of daily need
