Southwestern Green Chile Chicken Recipe

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25 mins (prep 15, cooking 10)
16 ingredients
4-6 servings
In mexico, they keep their chicken moist by grilling it underneath stones. In this recipe I've substituted foil covered bricks for stones. I got the idea from Steven Raichlen in his BBQ USA book. This is a technique used in New Mexico. I thought it added a little moisture. If you have time, it's worth it. And now that I have the foil covered bricks near my grill (I used over sized bricks that cover about six inch by 1 foot space...three cover my whole grill), I plan to use them frequently when cooking skinless, boneless meat. I cooked equal servings of this chicken and the red chile version (see linked recipe below). They share most of the same ingredients, so it was easy and provided a nice variety of flavors. Most of our guests took one piece of each.

Categories:  kid-friendly , american , quick-and-easy ,
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Serving Size (18.71 g)
Servings 4
Amount per Serving
Calories 135.34 Calories from Fat 135.54
% Daily Value *
Total Fat 15.06g 92.69%
Saturated Fat 2.06g 41.22%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.37mg 0.39%
Total Carbohydrate 0.55g 0.73%
Dietary Fiber 0.13 g 2.07%
Sugars 0.03 g %
Protein 0.22g 1.76%
Vitamin A 15.65IU% Vitamin C 0.09mg%
Calcium 11.62mg% Iron 0.9mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole skinless, coarse salt, cloves garlic, chopped fresh cilantro, fresh lime juice