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ISO of y'all southwesterners.... Rec: Smoked Chicken Chili from Weber's Recipe of the Week

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3841 posts
Joined: Dec 11, 2005


Posted to Thread #17094 at 6:25 am on Dec 6, 2009

This looks very good to me and I want to try it soon!

Smoked Chicken Chili

Serves: 4 to 6
Prep time: 15 minutes
Grilling time: about 30 minutes
Special equipment: 12-inch cast-iron skillet

2 handfuls hickory wood chips, soaked in water for at least 30 minutes

4 boneless, skinless chicken thighs, about 4 ounces each
1 large red onion, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
Ground black pepper

2 teaspoons minced garlic
2 tablespoons flour
3 cups low-sodium chicken broth
2 cans (15 ounces each) kidney beans, rinsed
1-1/2 cups corn kernels, fresh or frozen
1 tablespoon ancho chile powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin

1. Prepare the grill for direct cooking over medium heat (350 to 450F). Drain and scatter the wood chips directly over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions.

2. Lightly coat the thighs and onion slices with oil and season with salt and pepper.

3. Brush the cooking grates clean. Grill the thighs and onions over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear and the onions are tender, 8 to 10 minutes, turning once or twice. Transfer to a cutting board and cut the thighs and onions into 1/2-inch chunks.

4. In a 12-inch cast-iron skillet over direct medium heat, warm 2 tablespoons of oil. Add the garlic and cook until fragrant, about 1 minute, stirring frequently to prevent burning. Add the flour and immediately stir it into the oil. Cook for 1 to 2 minutes, stirring occasionally. Add the broth, beans, corn, chile powder, oregano, and cumin. Mix well and bring the liquid to a simmer (cover the skillet if necessary). Adjust the heat to keep the liquid at a simmer. Add the chicken and onions and cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper. Let cool for a few minutes. Serve warm.

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