The Best Smoked Chicken Chile Verde Recipe You’ll Ever Make

Crafting a mouthwatering smoked chicken chile verde delights culinary adventurers seeking bold flavors.

Tender smoky chicken meets vibrant green sauce in this irresistible dish.

Mexican cuisine inspires this unique recipe that brings complex layers to your plate.

Chiles, tomatillos, and perfectly smoked meat create a symphony of tastes you’ll crave.

Herbs and spices dance together, promising an unforgettable meal that goes beyond ordinary weeknight dinners.

Southwest-inspired cooking doesn’t get more exciting than this incredible combination of smoky, tangy ingredients.

Grab your apron and get ready to impress everyone at the table with this incredible culinary creation.

How To Store Smoked Chicken Chile Verde Recipe Safely

• Refrigerate leftover smoked chicken chile verde in an airtight container for maximum freshness.
• Store the dish within two hours of cooking to prevent bacterial growth.
• Properly sealed, the chile verde will keep well in the refrigerator for 3-4 days, maintaining its delicious flavor and texture.
• Transfer the chicken and sauce together to ensure even moisture retention.
• Cool the mixture completely before sealing to prevent condensation and potential soggy texture.
• Freeze extra portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
• When ready to enjoy, thaw overnight in the refrigerator and reheat gently in a skillet or microwave, adding a splash of chicken broth to restore moisture.
• Avoid repeated reheating, which can dry out the chicken and diminish the vibrant chile verde sauce's quality.
• Consider portioning into individual servings before freezing for convenient, quick meals that taste just as delicious as the day you made them.

Top Pairings For Smoked Chicken Chile Verde Recipe

• Pair with Zesty Margaritas: Complement the smoky chicken chile verde with a classic margarita. The citrusy lime and tequila will cut through the richness of the dish, while the salt rim echoes the seasoning on the chicken.
• Serve with Mexican Lager: Reach for a crisp Mexican beer like Modelo Especial or Pacifico. Its light, refreshing nature balances the deep smoky flavors and provides a clean palate cleanser between bites.
• Match with Cilantro-Lime Rice: Create a perfect base by preparing cilantro-lime rice. The herb's brightness and citrus notes will mirror the sauce's flavors, creating a harmonious and authentic Mexican-inspired meal.
• Complement with Creamy Avocado Salad: Add a cool, creamy side dish with a simple avocado salad. The mild, buttery texture of avocados will temper the spice and provide a refreshing contrast to the smoky chicken.

Smoked Chicken Chile Verde Recipe Variations

• Spicy Southwest Fusion: Transform the recipe by adding chipotle peppers and adobo sauce for an intense, smoky heat that elevates the chile verde's complexity.
• Tropical Green Splash: Incorporate diced mango and pineapple into the sauce for a sweet-tangy counterpoint to the smoky chicken, creating a vibrant flavor profile.
• Herb Garden Verde: Replace standard cilantro with a mix of fresh herbs like Mexican oregano, epazote, and mint to introduce a more nuanced green sauce with layers of herbal notes.
• Creamy Green Dream: Stir in roasted green chiles and a splash of heavy cream or Mexican crema at the end of simmering to develop a rich, velvety texture that softens the sauce's sharp edges.

Your FAQs On Smoked Chicken Chile Verde Recipe

• What makes this smoked chicken chile verde different from traditional recipes?

This version adds a deep, smoky flavor by smoking both the chicken and vegetables before creating the chile verde sauce, which intensifies the overall taste profile and creates a more complex, rich dish.

• Can I use a different type of meat instead of chicken thighs?

While chicken thighs work best due to their higher fat content and tenderness, you can substitute with chicken breasts or even pork shoulder for a similar cooking method and flavor experience.

• Do I need a special smoker to make this recipe?

No, you can use any type of smoker – charcoal, electric, or pellet – as long as you can maintain a consistent temperature around 225F and have wood chips for smoking. Even a gas grill with a smoke box can work in a pinch.

• How spicy is this chile verde sauce?

The spice level depends on the number of jalapenos you use. By removing seeds and membranes, you can control the heat. Generally, this recipe offers a mild to medium heat that’s flavorful without being overwhelming.

Why Smoked Chicken Chile Verde Recipe Tastes Amazing

• Unlock Smoky Flavor Complexity: This recipe transforms ordinary chicken into a depth-packed meal with multiple layers of smoky, spicy goodness through strategic wood chip selection and multiple smoking stages.
• Master Quick Weekend Cooking: Requires only 2-3 hours total cooking time, making it perfect for leisurely weekend meal preparation without consuming entire day in kitchen.
• Customize with Ease: Incredibly versatile dish that adapts beautifully to different serving styles like tacos, rice bowls, or traditional plating, allowing home cooks to personalize their culinary experience.
• Elevate Home Cooking Technique: Introduces smoker-based cooking method that adds professional-level complexity to home meals, helping cooks expand their culinary skills beyond traditional stovetop techniques.

Smoked Chicken Chile Verde Recipe Ingredients List

• Chicken Thighs: Juicy meat with rich flavor, perfect for smoking and absorbing spices. Bone-in, skin-on recommended for more moisture and depth.

• Hickory, Oak, Mesquite: Provide deep, robust smoky flavor to the chicken. Each wood offers a slightly different smoky profile.

• Salt, Black Pepper, Garlic Powder, Cumin, Smoked Paprika, Onion Powder: Classic spice mix that enhances chicken's natural taste and adds complex layers of flavor.
• Olive Oil: Helps spices adhere to chicken and promotes even seasoning.

• Tomatillos: Tangy green base for sauce with bright, acidic undertones. Fresh and firm tomatillos are key.
• Poblano Peppers, Jalapenos: Provide heat and depth to the sauce. Remove seeds for milder flavor.
• Onion, Garlic: Classic aromatics that build foundational sauce flavor.

• Cilantro: Fresh herb that adds bright, herbaceous notes to the sauce.
• Lime Juice: Adds acidity and balances the rich smoky flavors.
• Chicken Broth: Helps thin the sauce and adds additional savory depth.

• Cumin, Oregano: Warm, earthy spices that complement the chile verde profile.

Smoked Chicken Chile Verde Recipe Instructions

Step 1: Fire Up the Smoker

Crank your smoker to a steady 225F. Select wood chips like hickory, oak, or mesquite to infuse that mouthwatering smoky essence into your chicken.

Step 2: Dress the Chicken with Flavor

• Olive oil
• Salt
• Black pepper
• Garlic powder
• Cumin
• Smoked paprika
• Onion powder

Let the chicken soak up those spices for 10 minutes.

Step 3: Smoke the Chicken to Perfection

Lay chicken directly on smoker grates. Let it dance in smoky goodness for 1.5 to 2 hours until the internal temperature hits 165F.

Step 4: Roast Veggie Companions

• Tomatillos
• Poblano peppers
• Jalapenos
• Onion
• Garlic

Smoke until they’re softened and sporting delicious char marks.

Step 5: Craft the Chile Verde Sauce

• Tomatillos
• Roasted peppers
• Onion
• Garlic
• Fresh cilantro
• Cumin
• Oregano
• Lime juice
• Salt

Add chicken broth and blend again for a luxurious consistency.

Step 6: Marry Chicken and Sauce

Shred or chop the smoked chicken. Pour chile verde sauce into a skillet or Dutch oven. Add chicken and let them mingle for 15-20 minutes over medium heat.

Step 7: Celebrate and Serve

Plate your masterpiece over rice, stuff into tacos, or serve with warm tortillas. Sprinkle extra cilantro and squeeze fresh lime wedges for that final zingy touch!

Tips To Enhance Smoked Chicken Chile Verde Recipe

• Smoke Wood Selection: Choose hickory, oak, or mesquite for robust flavor profiles that complement the chicken's richness without overpowering the chile verde sauce.
• Temperature Precision: Use a meat thermometer to ensure chicken reaches exactly 165F, preventing dryness while guaranteeing food safety and juicy results.
• Pepper Roasting Trick: Remove pepper seeds carefully to control spice levels, allowing you to customize heat intensity for different taste preferences.
• Sauce Consistency Hack: Adjust chile verde sauce thickness by gradually adding chicken broth during blending, creating a perfectly smooth and silky texture.
• Make-Ahead Magic: Prepare smoked chicken and chile verde sauce ahead of time, as flavors intensify when allowed to rest overnight in the refrigerator, enhancing overall taste complexity.

Smoked Chicken Chile Verde Recipe

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4.5 from 11 reviews

• Total Time: 2 hours 45 minutes
• Yield: 6 1x

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Description

Spicy Mexican “Smoked Chicken Chile Verde” blends smoky grilled chicken with tangy tomatillo sauce for an authentic southwestern delight. Green chiles and tender chicken create a hearty, flavorful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 2 lbs (907 g) boneless, skinless chicken thighs (or bone-in for extra flavor)

Spices and Seasonings:

• 1 tablespoon (15 ml) olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon oregano

Vegetables and Herbs:

• 1 lb (454 g) tomatillos, husked and rinsed
• ⅔ poblano peppers
• ½ jalapenos (adjust for heat)
• 1 small white onion, quartered
• 4 cloves garlic, peeled
• ½ cup (120 ml) cilantro, chopped
• Juice of 1 lime

Liquid:

• 1 cup (240 ml) chicken broth

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Instructions

1. Prepare the smoker environment by setting the temperature to 225F, selecting aromatic woods like hickory or mesquite to infuse a robust, smoky essence into the dish.
2. Massage chicken thighs with a harmonious blend of olive oil and spices, allowing the seasonings to penetrate and enhance the meat’s natural flavors for approximately 10 minutes.
3. Carefully position seasoned chicken directly on smoker grates, allowing gentle smoke to envelop and transform the meat until it reaches a safe internal temperature of 165F, which typically requires 1.5 to 2 hours.
4. Approximately 30 minutes before chicken completion, introduce tomatillos, poblano peppers, jalapeños, onion, and garlic onto the smoker, allowing these vegetables to soften and develop a subtle charred complexity.
5. After roasting, carefully remove pepper stems and seeds, then combine tomatillos, roasted peppers, onion, garlic, cilantro, cumin, oregano, lime juice, and salt in a blender, creating a vibrant sauce with depth and brightness.
6. Incorporate chicken broth to achieve a silky, pourable consistency, thoroughly blending the sauce until smooth and well-integrated.
7. Deconstruct the smoked chicken through shredding or chopping, then gently immerse the meat into the prepared chile verde sauce, simmering for 15-20 minutes to marry the flavors.
8. Present the chile verde over fluffy rice, nestled in warm tortillas, or as a standalone dish, garnishing with fresh cilantro sprigs and zesty lime wedges for a final flourish.

Notes

• Choose woods like hickory or oak for a robust, smoky depth that elevates the chicken’s flavor profile without overpowering the delicate verde sauce.
• Test chicken doneness by using a meat thermometer to ensure perfectly cooked, juicy chicken every single time without drying out the meat.
• Adjust chile verde sauce heat level by removing seeds from poblano and jalapeño peppers, creating a milder version for sensitive palates or kids.
• Meal prep friendly recipe: Store shredded smoked chicken in chile verde sauce for up to 4 days, making quick weeknight dinners a breeze and enhancing flavor as it sits.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Smoking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 120 mg