Steps

• Step 1

  Season the chicken with salt and pepper on both sides.

  Ingredients

  •  8 bone-in, skin-on chicken thighs, or 6 bone-in, skin-on chicken breasts

  • To Taste kosher salt

  • To Taste Freshly ground pepper

• Step 2

  Place the chicken skin-side down directly on the grill grates and cook until the skin is golden brown and very crispy, 10 to 15 minutes. Flip the chicken over, and cook for 5 minutes.

  00:20

  350 ˚F / 177 ˚C

• Step 3

  Remove the chicken from the grill. In a Dutch oven or cast iron pan and add the grilled chicken, chicken stock, and tomatillo salsa. Cover the pan and place it directly on the grill grates. Cook until the chicken is fork-tender, 1 1/2-2 hours.

  01:30

  350 ˚F / 177 ˚C

  Ingredients

  • 1/2 Cup chicken stock

  • 2 Cup jarred tomatillo salsa

• Step 4

  Serve hot with your favorite sides. Enjoy!