The special ingredient in this Cast Iron Green Chile Chicken is New Mexico green chiles. Bright, smoky, and a touch spicy, these peppers bring bold Southwestern flavor to a simple cast iron chicken dish. Cooked over charcoal in a hot cast iron skillet, this chicken is savory, slightly sweet, and deeply aromatic. If you enjoy cast iron recipes, try pairing this with other grilled dishes for a full Southwestern-inspired meal.
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What are green chiles?
Green chiles are a distinctive pepper variety from New Mexico and the American Southwest. Unlike jalapeños, New Mexican green chiles have a balanced profile of heat, sweetness, and smoky depth. They’re versatile and commonly used across New Mexican cuisine—appearing in enchiladas, tacos, burgers, and even mac and cheese.
These peppers are often sold as Hatch Green Chiles or New Mexican Chiles. For this Cast Iron Green Chile Chicken recipe, traditional New Mexico green chiles—whether fresh, roasted, or canned—are ideal.
Fresh roasted green chiles provide the best flavor, but quality canned green chiles are a convenient and widely available substitute if you don’t live in the Southwest.
Time for Cast Iron Green Chile
Green chiles lend a subtle sweetness and a pleasant heat to the chicken without overpowering it. The combination of spices and the green chile sauce creates a well-rounded, homey dish that works great for weeknights, backyard cookouts, or game-day gatherings.
The recipe below uses straightforward ingredients and simple techniques: make a green chile sauce, season the chicken, heat a cast iron skillet over charcoal, and finish the chicken in the sauce so it soaks up the flavors while grilling.
Cast Iron Green Chile Chicken
Print Recipe
Ingredients
Green Chile Sauce Ingredients
- 1 tbsp olive oil
- 2 minced garlic cloves
- 2 tbsp white flour
- 1 1/2 cups chicken stock
- 1 cup chopped green chile peppers
- 2/3 cup finely chopped white onion
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- Dash of ground cumin
Chicken Ingredients
- 1 whole chicken, split or butterflied
- 1/4 stick butter
- 1/4 tsp oregano
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
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In a skillet, heat olive oil and sauté garlic and onions until tender. Stir in flour, cumin, salt, and pepper and cook for about 1 minute. Add chicken stock, simmer 2 minutes, then add green chiles and simmer another 2–3 minutes. Remove the sauce from heat and let cool for 30 minutes.
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While the sauce cools, season the chicken evenly with oregano, chili powder, salt, and pepper.
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Light charcoal and let it burn until medium-hot. If desired, add small pieces of hickory for a smoky note. Heat a cast iron skillet over the fire for 5–10 minutes before cooking.
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When the fire reaches medium heat, add the chicken to the hot skillet and roast about 9 minutes per side. Pour the Green Chile Sauce over the chicken and simmer 2–3 minutes, basting occasionally so the chicken soaks up the sauce.
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Serve hot and enjoy.
Notes
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