SMOKED BONELESS CHICKEN THIGHS PELLET GRILL RECIPES

Steps:

• Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
• Coat the snake meat and pork chops with 2 tablespoons of the oil, and season with 1 tablespoon of the chili powder, 1 teaspoon of the salt and the pepper.
• Place the meat on the grill and cook for for 8–10 minutes, turning once halfway through. It’s ok if it’s not fully cooked, it will finish in the chili.
• While the meat cooks, brush the onions and peppers with 2 tablespoons of the oil and season with salt and pepper, to taste. Grill for about 8–10 minutes, turning once, until softened and charred in spots.
• Transfer the meat, onions and peppers to the cutting board. Cut everything into small dice and mince the jalapeño.
• Heat a large pot over medium-high heat. Add remaining oil, and when hot, add the meat, vegetables, canned tomatoes, remaining chili powder, salt, cumin, oregano, garlic and beef broth.
• Bring to a boil with the grill’s lid closed; then reduce heat and cook, stirring occasionally, for about 45 minutes to an hour, until everything is softened and comes together. For your safety, please reference the USDA safe cooking temperatures.
• Add the beans in the last 15 minutes of cooking. Season to taste and serve hot, with cheese, sour cream, diced avocado and cilantro, for garnish.Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.

Steps:

• Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
• Coat the snake meat and pork chops with 2 tablespoons of the oil, and season with 1 tablespoon of the chili powder, 1 teaspoon of the salt and the pepper.
• Place the meat on the grill and cook for for 8–10 minutes, turning once halfway through. It’s ok if it’s not fully cooked, it will finish in the chili.
• While the meat cooks, brush the onions and peppers with 2 tablespoons of the oil and season with salt and pepper, to taste. Grill for about 8–10 minutes, turning once, until softened and charred in spots.
• Transfer the meat, onions and peppers to the cutting board. Cut everything into small dice and mince the jalapeño.
• Heat a large pot over medium-high heat. Add remaining oil, and when hot, add the meat, vegetables, canned tomatoes, remaining chili powder, salt, cumin, oregano, garlic and beef broth.
• Bring to a boil with the grill’s lid closed; then reduce heat and cook, stirring occasionally, for about 45 minutes to an hour, until everything is softened and comes together. For your safety, please reference the USDA safe cooking temperatures.
• Add the beans in the last 15 minutes of cooking. Season to taste and serve hot, with cheese, sour cream, diced avocado and cilantro, for garnish.Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.