Smoked Chicken Tacos with Grilled Cabbage and Jalapeño Crema

To make the green sauce, preheat a broiler.

Spread the tomatillos, onion, jalapeños and garlic on a baking sheet. Drizzle with olive oil and season with salt. Broil 2 inches (5 cm) from the heat source until the tomatillos are softened and charred, about 7 minutes. Let cool slightly, then transfer the tomatillos, onion, jalapeños and garlic to a blender and blend until smooth. Add the mayonnaise and blend until combined. Taste and adjust the seasoning as needed. Cover and refrigerate until ready to serve.

To make the vegetables, set the temperature on a Traeger wood pellet grill to 500°F (260°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

In a large bowl, combine the sweet peppers, green onions and cabbage. Add the olive oil, lime juice, cumin and paprika, season with salt and toss to coat. Transfer the vegetables to a cast-iron skillet or griddle, taking care not to overcrowd the pan.

Place the skillet on the grill, close the grill lid and cook for 15 minutes. Stir the vegetables, then close the lid and continue to cook until the vegetables are tender and browned around the edges, about 10 minutes more. Remove from the grill.

While the vegetables are cooking, prepare the chicken for grilling: Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut through the chicken on both sides of the backbone, then remove and discard the backbone. Turn the chicken over so it is breast side up. Using your hands, press down firmly on the breastbone until you hear a cracking noise and the chicken flattens slightly. Pat the chicken dry with paper towels and place it, breast side up, on a baking sheet. Season with 1 1/2 tsp. salt.

Zest 1 of the limes, then juice both limes. In a small bowl, stir together the lime zest and juice, garlic, cumin, paprika, oregano, 1 1/2 tsp. pepper and the olive oil. Using your fingers, loosen the skin from the chicken breasts and thighs, then rub about 1/4 cup (2 fl. oz./60 ml) of the spice mixture under and over the skin. Reserve the remaining spice mixture for basting.

When the vegetables are done, set the temperature on the Traeger grill to 375°F (190°C), close the lid and preheat for 15 minutes.

Place the chicken, breast side up, on the grill, close the grill lid and roast, basting with the remaining spice mixture every 10 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C), 35 to 40 minutes. Transfer the chicken to a carving board and let rest for about 10 minutes, then carve the meat off the bones and cut into bite-size pieces.

While the chicken is resting, start making the pinto beans: Set the temperature on the Traeger grill to 350°F (180°C), close the lid and preheat for 15 minutes.

Meanwhile, in a large cast-iron skillet on the stovetop over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until softened, about 4 minutes. Add the pinto beans and stock and season with salt.

Place the skillet on the grill, close the grill lid and cook, stirring occasionally, until the beans are very tender and heated through, about 15 minutes, adding more stock as needed if the beans start to dry out. Remove from the grill and top with the cotija cheese and cilantro.
 
To assemble, spread the beans on the warmed tortillas. Top with the chicken and vegetables and a generous spoonful of the green sauce. Add a squeeze of lime juice, sprinkle with the cotija cheese and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen