Chicken Recipe

Marinate

Whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, kosher salt, black pepper and chopped cilantro in a bowl. Add chicken thighs and turn to coat fully. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Grill chicken

Preheat a grill or grill pan over medium-high heat (about 425°F/220°C). Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side, until charred at edges and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Grill onions and poblano peppers

While the chicken rests, place onion rounds and poblano halves on the hot grill, skin side down for poblanos. Grill onions 3–4 minutes per side until softened and charred. Grill poblanos until skins are blistered and blackened (about 8–10 minutes), turning occasionally.

Peel poblanos

Put blistered poblanos in a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove seeds if desired for less heat, and slice into 1/2-inch strips. Slice grilled onion into strips.

Melt cheese (optional)

If you want melty cheese on the vegetables or chicken, pile sliced chicken and/or vegetables on a sheet pan, top with shredded Chihuahua cheese and place briefly under a hot broiler (1–2 minutes) or back on the grill with a covered lid just until cheese melts.

Bring a small saucepan of water to a boil. Add tomatillos and jalapeño (or serrano) and boil 3–4 minutes until tomatillos soften and their color dulls. Drain and transfer to a blender or food processor.

Add garlic clove, quartered onion, cilantro, lime juice and kosher salt to the blender. Pulse until you have a slightly chunky but saucy salsa. Taste and adjust salt or lime. Chill until ready to use.

Scoop avocado into a small bowl or blender. Add Greek yogurt, lime juice, salt and 1 tablespoon water. Blend or whisk until smooth and creamy; add more water by 1 teaspoon increments if you need a thinner consistency. Refrigerate until serving.

Warm the corn tortillas on the grill for 20–30 seconds per side until pliable and lightly charred, or wrap stacked tortillas in foil and heat on the grill for 2–3 minutes.

Assemble tacos: place 1–2 slices of grilled chicken on each tortilla, top with grilled onion and poblano strips, a sprinkle of shredded Chihuahua cheese, a spoonful of tomatillo salsa, and a drizzle of avocado crema. Garnish with cilantro leaves and a squeeze of lime.

Serve immediately with remaining salsa and crema on the side.