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Shredded Roasted Chile Verde Chicken Thighs


3 pounds, bone in, skin on, Chicken Thighs*

1-4 Jalapeño Peppers*

6-8 Tomatillos

1 medium to large White Onion cut in half

½ cup Water

1 teaspoon Chicken Stock Base

1 teaspoon Kosher Sea Salt

1 teaspoon Cracked Black Pepper

1/4 cup fresh Lime Juice


  • Char over a flame or on a foil lined sheet in the oven under a broiler the peppers, tomatillos and white onion

  • Set aside charred vegetables and set oven to 375 degrees.

  • Let charred vegetables cool at least 10 minutes then transfer to a blender. Add water and chicken stock base and blend until smooth.

  • Pour salsa into a roasting pan. Arrange chicken breasts skin side up over salsa and season with sea salt and black pepper.

  • Roast for 1 hour.

  • Remove from oven and let chicken rest for at least 20 minutes. Remove and discard roasted skins. With forks pull and shred chicken from the bone. Discard bones (I actually transfer them to a bag in the freezer for making stock later).

  • Stir in lime juice and correct seasoning with salt and pepper as desired.

NOTES*: You can use any 3lbs of chicken you want in this recipe, but I use bone in skin on because I want the sauce to schmaltzy.

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