Chicken with Chili

Culinary Adventure: Grilled Chicken and Spicy Salsa

Get ready for a flavor explosion with this delightful recipe that combines grilled chicken, zesty salsa, and warm flour tortillas. A perfect dish for gatherings or a delectable weeknight dinner, it's sure to please everyone at the table!

Cooking Time

Total Preparation and Cooking Time: Approximately 45 minutes

Ingredient List

• 4 large beefsteak tomatoes (approximately 2 pounds), cored
• 2 to 4 chiles de árbol
• 1 to 2 (1/2-ounce) serrano chiles
• 1 small (1/2-ounce) jalapeño chile
• 1 small (7-ounce) white onion, roughly chopped (about 1/4 cups)
• 3 cloves of garlic
• 1/2 teaspoon fine sea salt, plus additional for seasoning
• 2 tablespoons grapeseed or avocado oil, plus extra as needed
• 3 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 cup water
• 1 teaspoon garlic salt
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• Warm flour tortillas, for serving
• Cooked beans (like mayocoba or canela), for serving (see note)
• Grilled vegetables (like bell peppers and zucchini), cut into bite-sized pieces, for serving

Important Tips

Prepare your ingredients and workspace before you start cooking to ensure a smooth process. Enjoy grilling? This recipe can be made on a grill or in a skillet, making it versatile!

Cooking Instructions

Begin by preheating your grill to high heat (450°F to 500°F). Place the tomatoes, chiles de árbol, serrano, and jalapeño directly onto the greased grill grates. Grill uncovered, flipping occasionally until they blister and achieve a nice char, approximately 5 seconds for the chiles de árbol and around 8 to 10 minutes for the tomatoes and larger chiles. If you prefer, a heated cast-iron skillet works perfectly, cooking the tomatoes and chiles until they're similarly spotty and charred—about 1 minute for smaller chiles and 10 to 12 minutes for the tomatoes.

Remove the grilled items from heat and allow them to cool for about 10 minutes. Once cooled, peel the skins from the tomatoes and remove the stems from the chiles. In a blender, combine the tomatoes, chiles, onion, garlic, and salt, blending until smooth—this should take roughly 25 seconds. Set your fresh salsa aside.

In a spacious Dutch oven, heat oil over high heat. In two batches, add the chicken, cooking it undisturbed for about 6 minutes or until lightly browned. Transfer the chicken to a plate. Pour the prepared salsa into the Dutch oven, making sure to scrape up any flavorful browned bits from the bottom of the pot. Add 1 cup of water along with the garlic salt, cumin seeds, and black pepper. Return the browned chicken back into the pot. Bring this flavorful mixture to a boil on high, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the flavors meld, the sauce thickens a bit, and the chicken becomes tender—approximately 20 minutes.

After cooking, remove from heat and allow to cool for 5 minutes. Shred the chicken into bite-sized chunks using forks, seasoning with salt to taste. Serve this scrumptious dish alongside warm flour tortillas, beans, and your grilled vegetables for a satisfying meal.

Extra Notes

If you prefer, the salsa can be prepared through step 2 up to a day in advance and stored in the fridge in an airtight container. For an ideal pairing, consider enjoying a glass of Cabernet Sauvignon, with its lush notes of red berries and hints of vanilla, as it complements the rich flavors of this pollo con chile beautifully.