Smoked Chicken Chili with Corn and Beans

Copyright WeberSmoked Chicken Chili with Corn and Beans


4 boneless, skinless chicken thighs, each 3 to 4 ounces
1 large red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

2 teaspoons minced garlic
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cans (15 ounces each) kidney beans, rinsed
1½ cups corn kernels, fresh or frozen
1 tablespoon ancho chile powder
1 teaspoon dried oregano
½ teaspoon ground cumin


Soak the wood chips in water for at least 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F). Lightly coat the thighs and onion slices on both sides with oil and season with salt and pepper. Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the thighs and onions over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear and the onions are tender, 8 to 10 minutes, turning once or twice. Transfer to a cutting board and cut the thighs and onions into ½-inch chunks. In a 12-inch cast-iron skillet over direct medium heat, warm 2 tablespoons of oil. Add the garlic and cook until fragrant, about 1 minute, stirring frequently to prevent burning. Add the flour and immediately stir it into the oil. Cook for 1 to 2 minutes, stirring occasionally. Add the broth, beans, corn, chile powder, oregano, and cumin. Mix well and bring the liquid to a simmer (cover the skillet if necessary). Adjust the heat to keep the liquid at a simmer. Add the chicken and onions and cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper. Remove from the heat and let cool for a few minutes. Serve warm.

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