Pollo en Mile De Cacahuate a “South of the Border” treat! Tender chicken breast in a savory honey peanut sauce with chipotle chili and a “Kiss of Mesquite Smoke”!

We made our Mile De Cacahuate Salsa with roasted peanuts, honey, tomatoes, and a Chipotle base that you can take in any direction for beef, pork, and chicken. A versatile sauce that is a little sweet and savory and crazy good. We have used it with both pork and beef fajitas with few variations of this sauce.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 30 minutes
Cook Time: 1 hour & 15 minutes @ 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients Pollo en Mile De Cacahuate

• 1-10 oz. can diced tomatoes with green chilies
• 2 medium sweet onions, rough chopped
• 7 oz. can chipotles in adobo
• 3 cups beef stock
• 2 cups raw peanuts
• 1 cup peanut butter
• 1 cup honey
• ¾ cup brown sugar
• 2 TBSP smoked minced garlic (See Recipe) or 3 cloves
• 1 tsp cinnamon
• Chicken breast
• Duck Fat

Backyard BBQ
A Wood Pellet Grill Recipe 

Cooking Directions:  Pollo en Mile De Cacahuate

Add a little oil to your skillet and cook the onions, garlic, chipotles, and peanuts with the cinnamon until the onions are soft.

Add the tomatoes and stock and simmer for about 10 minutes or so. Remove from heat.

Place the chicken into and oiled skillet. (We used Duck Fat)

Add the peanut butter and honey with the sauce in a blender and blend until smooth.

Pour over the chicken until covered.

Preheat the grill to 350* (177c) and light your wedgie, we did a smoke blend by adding Mesquite Pellets to our wedgie for that “Kiss of Smoke”.

Place your skillet directly onto the grill for about 1.25 hours. We are looking for an internal temperature around 165* (74c) for fork tender chicken.

When the meat reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

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