Woodfire Margarita Chicken is one of those recipes that answers a very real question. How do you make chicken breast on a woodfire grill that is easy, not boring, and still feels like something special.
From the very start, this dish is framed as a solution to that problem. It is simple. It is fresh. It leans on prep you can do ahead of time.
This Page Contains Affiliate Links. For more Info See My Disclosures here.
And most importantly, it delivers chicken that is juicy, tender, and full of flavor without turning it into a complicated project. Woodfire Margarita Chicken fits perfectly into that sweet spot where weeknight friendly meets cook something you are actually excited to eat.
Woodfire Margarita Chicken
Equipment
- Woodfire grill
- Probe thermometer
- Wire rack or elevated grill rack
- Mixing bowls
- Knife and cutting board
- Aluminum tray or broiler safe surface
Ingredients
For the Fresh Topping
- 8 OZ Cherry Tomatoes Chopped
- ½ Sweet Onion Diced
- Red onion Diced
- 1 Jalapeno
- 1 teaspoon Chili Flake Or more depending on how hot you like it.
- 2 Smoked Dried Habaneros Crushed
- 4 tablespoon Lime Juice Enough to coat the mixture but now make it swimming in it.
- 2 tablespoon Pineapple Juice Adjust to your taste on how sweet you want it.
- 1 teaspoon Diamond Crystal Kosher Salt To Taste
- 1 teaspoon Herbes de Provence Or any herbs you have. To be more traditional use fresh cilantro.
For the Chicken
- 1000 G Boneless Skinless Chicken Breast
- 8 G Diamond Crystal kosher salt 7-8% in weight of the chicken.
- 2 tablespoon Olive oil Enough to coat the chicken
- 2 teaspoon Herbes de Provence Just enough to season evenly.
- 2 tablespoon Dad Dust (See Recipe in Note) Just enough to season evenly.
For Finishing
- 4 OZ Mozzarella Cheese
- 1 teaspoon Olive Oil To Drizzle.
Instructions
Make the Fresh Topping
- Chop the cherry tomatoes and place them into a container. Dice a mix of sweet onion and red onion and add most of it to one container, reserving a small amount if making a second portion without peppers. Add one jalapeno with the seeds left in. Sprinkle in chili flake and crush smoked dried habaneros directly into the mixture. Add lime juice by eye and a small amount of pineapple juice. Season with Diamond Crystal kosher salt, starting with about a teaspoon. Mix well. Add Herbes de Provence to bring in an herbal note. Cover and refrigerate. This can be made up to three days ahead.
Dry Brine the Chicken
- Coat the boneless skinless chicken breasts evenly with Diamond Crystal kosher salt. For this amount of chicken, use about 7 to 8 grams of salt. Place the chicken uncovered in the refrigerator for at least one hour or up to overnight until the salt has fully absorbed and the surface is dry.
Season the Chicken
- Lightly coat the chicken with olive oil. Season both sides with Herbes de Provence and Dad Dust, which is a blend of granulated onion, granulated garlic, and MSG.
Smoke the Chicken
- Set the woodfire grill to the smoker setting at 250°F(121C). Place the chicken on a rack to allow airflow underneath. Insert a probe into the thickest piece of chicken. Smoke until the chicken is about 150°F (65C0, allowing room for carryover and broiling. Mine took about 30 minutes.
Broil with Cheese
- Preheat the grill on the broil setting for about five minutes until hot. Top each chicken breast with mozzarella cheese. Broil until the cheese is melted and bubbly, about five to seven minutes.
Rest and Serve
- Remove the chicken from the grill and let it rest for about five minutes to allow the juices to redistribute. Slice the chicken and finish with a small drizzle of olive oil. Top with the prepared fresh topping and serve.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What makes this recipe stand out right away is how much of the work happens before the grill even gets involved. The fresh topping comes together with chopped cherry tomatoes, a mix of sweet and red onion, jalapeno with the seeds left in, chili flake, crushed smoked dried habaneros, lime juice, pineapple juice, and Diamond Crystal kosher salt. Instead of cilantro, which not everyone loves, Herbes de Provence steps in to bring a subtle herb note. It is clearly stated that this is not a traditional pico de gallo, and that honesty matters. The result is something flexible, bright, and bold that can be made up to three days in advance and actually improves as it sits in the fridge. That alone makes Woodfire Margarita Chicken feel practical rather than precious.
Why Woodfire Margarita Chicken Works So Well
One of the biggest reasons Woodfire Margarita Chicken delivers is the way the chicken itself is handled. Boneless skinless chicken breasts get a dry brine with Diamond Crystal kosher salt and are left uncovered in the fridge anywhere from one hour to overnight. This step is not rushed or overexplained, but the payoff is obvious. By the time the chicken goes on the grill, there is no surface moisture and no visible salt. Everything has absorbed back into the meat. The result is chicken that seasons itself from the inside out.
After the dry brine, the seasoning stays simple and intentional. Olive oil is used specifically for flavor. Herbes de Provence adds a light herbal note. Dad Dust brings granulated onion, granulated garlic, and MSG into the mix. Nothing more gets added because nothing more is needed. The chicken goes onto the woodfire set to the smoker setting at 250 degrees Fahrenheit, with airflow underneath to help it cook evenly. A probe goes into the thickest piece so the temperature can be watched closely. The goal is clear. The chicken will eventually reach 165 degrees, but it is pulled early to make room for the next step.
That next step is what pushes Woodfire Margarita Chicken into comfort food territory. Mozzarella cheese goes on top, and the grill switches to broil. After a hot preheat, the chicken goes back in just long enough for the cheese to melt and do its thing. Once it comes out, it rests. That rest matters. It keeps the juices where they belong instead of on the cutting board. The final result is chicken that cuts clean, stays moist, and does not have that dry reputation chicken breast often gets.
The Flavor Payoff of Woodfire Margarita Chicken
Once everything comes together, Woodfire Margarita Chicken really shows why it works. The chicken is described as perfectly cooked, tender, juicy, and well seasoned. There is a hint of smoke that never overpowers. The mozzarella adds richness without turning heavy. The fresh topping brings acidity, sweetness, heat, and texture all at once. A little olive oil finishes it off, keeping everything cohesive.
What really stands out is how balanced the dish feels. The pineapple juice adds sweetness, but it does not turn the topping into a fruit salsa. The habanero and chili flake bring heat, but they do not make it spicy for the sake of being spicy. The jalapeno stays in check. The lime juice keeps everything fresh. Each part does its job, and nothing tries to steal the spotlight. Woodfire Margarita Chicken ends up tasting complete rather than busy.
Another important detail is how approachable the recipe remains. Almost all of the prep can be done ahead of time. The topping can sit in the fridge for days. The chicken can be dry brined overnight. When it is time to cook, you are mostly waiting rather than hovering. That makes this a great option for nights when you want something good but do not want to be stuck in the kitchen from start to finish.
There is also a health angle baked in without being preachy. Boneless skinless chicken breasts keep things lighter. The flavors come from seasoning, smoke, and fresh ingredients rather than heavy sauces. The final plate looks vibrant and satisfying without feeling like a compromise. Woodfire Margarita Chicken proves that simple food can still feel intentional and exciting.
At the end of the day, this recipe succeeds because it respects the ingredients and the process. It does not try to reinvent chicken. It just treats it well. With smart prep, controlled cooking, and a fresh topping that pulls everything together, Woodfire Margarita Chicken earns its place as a repeatable, reliable, and genuinely enjoyable meal.
Ingredient and Equipment Links:
Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
Did you know Dad is on YouTube?
Go check out Dad's youtube channel for all kinds of great cooking videos and food-related content.
Leave a Reply