Acp Grilled Chicken Recipe

Marinate chicken

Pat chicken thighs dry. In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken, toss to coat, cover and refrigerate for at least 30 minutes (up to 4 hours).

Grill chicken

Preheat grill to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a plate, tent with foil and let rest 5 minutes, then slice thinly against the grain into 1/4-inch strips.

Prepare peppers and onion

While chicken marinates, halve the poblano peppers lengthwise and remove seeds if you prefer less heat. Peel and cut onion into 1/2-inch thick slices or large wedges. Toss vegetables with 1 tablespoon vegetable oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Grill vegetables

Place poblano halves cut-side down and onion slices on the preheated grill. Grill poblanos 6–8 minutes per side until blistered and charred; onions 3–4 minutes per side until slightly softened and charred. Transfer poblanos to a bowl and cover with plastic or a plate for 5 minutes to steam (makes skins easier to peel). Peel and slice poblanos into 1/2-inch strips. Slice grilled onions into 1/2-inch strips.

While grilling, prepare rice. In a medium saucepan over medium heat, melt butter or warm oil. Add 1 cup rice and stir to coat 1 minute. Pour in 2 cups chicken broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Make cheese dip

In a small saucepan over low heat, combine softened cream cheese and half-and-half, stirring until smooth. Add shredded cheddar and Monterey Jack a handful at a time, stirring until melted and smooth. Stir in diced pickled jalapeño (if using), 1/4 tsp salt and a pinch of black pepper. Keep warm on very low heat, stirring occasionally. If dip is too thick, add up to 2 tablespoons more half-and-half to reach dipping consistency.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 10 minutes. Spread 1–2 tablespoons of the cheese dip down the center of each warmed tortilla.

Top the dip with a scoop (about 1/3 cup) of cooked rice, several slices of grilled chicken (about 3–4 strips), some grilled poblano and onion strips, and a sprinkle of the shredded cheese (about 2 tablespoons).

Fold or roll the tortilla to enclose filling. If you prefer the tortilla lightly crisped, place seam-side down in a hot dry skillet or on the grill for 1–2 minutes per side until golden and cheese inside melts.

Serve garnished with chopped cilantro and lime wedges on the side. Offer extra cheese dip for dipping.