android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Recipe From from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Smoked Chicken Chili with Corn and Beans

  • People

    Serves 4 to 6

  • Prep Time

    15 min.

  • Grilling Time

    30 to 35 min.

Serves 4 to 6
Prep Time
15 min.
Grilling Time
30 to 35 min.

the Ingredients

20151023095405 Otgc Poultry 13
  • 4 boneless, skinless chicken thighs, each 85 to 115 grams
  • 1 large red onion, cut crosswise into 12-millimeter slices
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 720 milliliters low-sodium chicken broth
  • 2 cans (430 grams each) kidney beans, rinsed
  • 260 grams corn kernels, fresh or frozen
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin

Special Equipment

  • 2 handfuls hickory wood chips
  • 30.5-centimeter cast-iron skillet


  • 01 Soak the wood chips in water for at least 30 minutes.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03 Lightly coat the thighs and onion slices on both sides with oil and season with salt and pepper.
  • 04 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, 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 let cool until easy to handle. Cut the thighs and onions into 12-millimeter chunks.
  • 05 In a 30.5-centimeter 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.

Let's Gear Up

Recommended Tools