Description
This Smoked Green Chile Chicken is packed with bold, smoky flavors! Tender chicken is infused with wood-smoked goodness and smothered in a tangy, slightly spicy green chile sauce. It’s perfect for tacos, burritos, rice bowls, or even on its own.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1 cup roasted green chiles (Hatch or poblano), chopped
- 1 cup chicken broth
- 1/2 cup sour cream or Mexican crema
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Prep the Chicken
- Preheat your smoker to 225°F (107°C).
- Rub the chicken with olive oil, then season evenly with salt, pepper, smoked paprika, cumin, garlic powder, onion powder, and chili powder.
2. Smoke the Chicken
- Place the chicken directly on the smoker grates. Use mesquite, hickory, or pecan wood for great flavor.
- Smoke for 60-90 minutes or until the internal temperature reaches 165°F (74°C).
3. Make the Green Chile Sauce
- While the chicken smokes, heat a saucepan over medium heat. Add the roasted green chiles and chicken broth, simmering for 5 minutes.
- Stir in the sour cream (or crema) and cheese, if using. Let it simmer until smooth and creamy.
4. Shred & Combine
- Remove the chicken from the smoker and let it rest for 5 minutes.
- Shred or slice the chicken, then toss it with the green chile sauce.
- Stir in the lime juice for a fresh, zesty finish.
5. Serve & Enjoy
- Garnish with chopped cilantro and serve over rice, in tacos, or with warm tortillas.
Notes
- No smoker? Use a grill over indirect heat or bake at 300°F (150°C) for about 1.5 hours.
- Mild version – Use Anaheim chiles instead of Hatch or poblano.
- Extra smoky – Add a bit of chipotle powder or smoked jalapeños.
- Make it ahead – Store in the fridge for up to 4 days or freeze for later!