Grilled Santa Fe Chicken (New Mexico Style) | Arteflame

Introduction

There is nothing quite like the smoky aroma of roasting green chiles mingling with the scent of a wood fire to instantly transport you to the American Southwest. This New Mexico Santa Fe Chicken is a vibrant celebration of texture and flavor; picture a perfectly seared, juicy chicken breast piled high with a colorful medley of sweet corn, black beans, and peppers, all blanketed under a layer of gooey, bubbling Monterey Jack cheese. It is the kind of meal that feels like a festive occasion, whether you are hosting a summer backyard party or just spicing up a Tuesday night dinner.

Why I Love This Recipe

This dish is a winner because it balances robust, earthy spices with fresh, zesty ingredients effortlessly. The Arteflame grill is the secret weapon here, allowing you to get that restaurant-quality char on the meat while simultaneously sautéeing the veggie topping on the flat top. It turns a simple lean protein into a rich, hearty masterpiece that doesn't require a sink full of dirty pots and pans.

Kitchen Wisdom

• Zone Management: Use the high-heat center for the chicken sear, but move your veggie medley to the outer ring so the garlic doesn't burn while the flavors meld.
• The Melting Trick: When melting the cheese, splash a teaspoon of water on the flat top right before covering with a basting dome. The steam creates a molten, cheesy finish in seconds.

Easy Swaps

If you cannot find authentic Hatch chiles, standard canned mild green chiles work well. For a dairy-free version, simply omit the cheese or top with sliced avocado for that necessary creamy element.

Ingredients

The Protein & Marinade

• 4 Boneless, skinless chicken breasts (pounded to even thickness)
• 2 tbsp Olive oil or Avocado oil
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 1 tsp Kosher salt
• 1/2 tsp Freshly cracked black pepper

The Santa Fe Topping

• 1 tbsp Butter (for the grill surface)
• 1 cup Black beans, cooked, rinsed, and drained
• 1 cup Sweet corn kernels (fresh cut from cob is best, but frozen works)
• 1/2 cup Red bell pepper, finely diced
• 1/4 cup Red onion, diced
• 1 can (4 oz) Diced green chiles (Hatch chiles preferred for authenticity)
• 1 cup Monterey Jack or Colby Jack cheese, shredded
• Fresh cilantro, chopped (for garnish)
• 1 Lime, cut into wedges

Instructions

Step 1: Prep and Season the Chicken

1. Begin by firing up your Arteflame grill. Place three paper towels soaked in vegetable oil in the center, stack your firewood over them, and light. Allow the grill to burn down for about 20 minutes until the center grate is extremely hot and the flat steel cooktop is evenly heated.
2. While the grill heats, prepare the spice rub. In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Coat the chicken breasts lightly with olive oil on all sides. Generously apply the spice rub, pressing it into the meat to ensure it adheres well. Let the chicken rest at room temperature while the grill reaches optimal cooking temperature.

Step 2: Sauté the Vegetable Medley

1. Once the flat top cooktop is hot, apply a small amount of butter or oil to a medium-heat zone (the middle of the ring).
2. Add the diced red onion and red bell pepper to the flat top. Sauté them for 3-4 minutes until they begin to soften and caramelize.
3. Add the corn kernels and black beans to the onion and pepper mix. Stir frequently using a spatula.
4. Finally, mix in the diced green chiles. Cook for another 2-3 minutes until the entire mixture is hot and fragrant. Move this vegetable medley to the cooler outer edge of the cooktop to keep warm without burning.

Step 3: Sear the Chicken

1. Move your attention to the center grill grate (or the hottest part of the flat top near the center). Place the seasoned chicken breasts directly onto the heat.
2. Sear the chicken for about 4-5 minutes per side. You are looking for a deep golden-brown crust and distinct grill marks.
3. Use a meat thermometer to check the internal temperature. You want the chicken to reach approximately 160°F (71°C). It will carry-over cook to the safe 165°F (74°C) while resting.

Step 4: Melt and Assemble

1. Move the seared chicken breasts onto the flat top cooktop, slightly away from the direct flame.
2. Spoon a generous amount of the corn, bean, and pepper mixture on top of each chicken breast.
3. Top the vegetable mound with a handful of shredded Monterey Jack cheese.
4. Cover the chicken with a basting dome or a metal bowl for 1-2 minutes to capture the heat and melt the cheese rapidly.

Step 5: Garnish and Serve

1. Once the cheese is bubbling and melted, carefully remove the chicken from the grill.
2. Sprinkle generously with fresh chopped cilantro.
3. Serve immediately with lime wedges on the side for squeezing over the dish to cut through the richness.

Tips

Mastering the Arteflame for this recipe involves understanding heat zones. The solid steel cooktop varies in temperature from the center outwards. For the best Santa Fe Chicken, keep your vegetable medley on the outer perimeter once cooked; this keeps the ingredients warm without drying out the corn or burning the garlic. When melting the cheese, adding a tiny splash of water to the flat top right before covering with the basting dome creates steam, which melts the cheese faster and keeps the chicken breast incredibly moist. Furthermore, always ensure your chicken is pounded to an even thickness before grilling. This ensures that the meat cooks uniformly, preventing the exterior from drying out before the interior is safe to eat. Use authentic Hatch green chiles if you can find them; their specific terroir adds a depth of flavor that standard canned chiles simply cannot match.

Variations

This Santa Fe Chicken recipe is incredibly versatile and serves as a fantastic foundation for culinary experimentation. You can easily adapt the flavor profile to suit different dietary needs or taste preferences without losing that core Southwest soul. Here are a few popular ways to twist this classic recipe using your Arteflame grill:

• Spicy Kick: Add sliced fresh jalapeños or serrano peppers to the veggie sauté for significantly more heat.
• The "Burrito" Style: Slice the finished chicken and wrap it in a large flour tortilla with rice and sour cream, then toast the sealed burrito on the flat top.
• Steak Swap: Use the same rub and topping method on a flank steak or ribeye instead of chicken.
• Low Carb / Keto: Serve the chicken over a bed of grilled zucchini ribbons instead of adding corn to the topping to reduce carbohydrates.
• Vegetarian Option: Replace the chicken with large Portobello mushroom caps, grilling them in the same manner and piling the toppings high.

Best pairings

To create a complete New Mexican dining experience, your side dishes should complement the smoky heat of the chicken without overpowering it. Starchy sides work best to absorb the juices and balance the spice. A classic Spanish rice or cilantro-lime rice is an absolute staple pairing. For a fresher option, try grilling avocado halves directly on the Arteflame flat top for 2 minutes—the creamy, warm texture pairs beautifully with the zesty chicken. Mexican street corn (Elote), grilled right alongside the chicken, is another crowd-pleaser. Beverage-wise, the acidity of a fresh lime margarita or a Paloma is perfect for cutting through the melted cheese and spice rub. Alternatively, a cold, crisp Mexican lager with a wedge of lime provides a refreshing contrast to the hot, smoky flavors of the dish.

Conclusion

The New Mexico Santa Fe Chicken is more than just a meal; it is a celebration of bold flavors and the joy of wood-fired cooking. By using the Arteflame grill, you elevate a simple chicken breast into a gourmet experience, achieving a sear and a smokiness that standard stovetops just cannot replicate. The combination of the juicy meat, the sweet crunch of the corn, and the creamy richness of the melted cheese creates a texture profile that is truly satisfying. We hope this recipe becomes a staple in your outdoor cooking rotation. Gather your friends, fire up the grill, and enjoy the delicious taste of the Southwest right in your own backyard. Don't forget to share your culinary creations with the grilling community!