2 Grilled Poblano Chicken Tacos With Chips & Salsa Recipe

Make the marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and minced chipotle if using.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and add to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Prepare poblanos

While the chicken marinates, char the 2 poblano peppers over a gas flame, in a hot cast-iron pan, or under a broiler, turning frequently until skin is blackened and blistered on all sides (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 10 minutes to steam — this loosens the skin.

Peel and slice poblanos

Once cool enough to handle, peel off the blistered skins, remove stems and seeds, then slice the poblanos into 1/2-inch strips. Set aside.

Grill chicken

Heat a grill or grill pan to medium-high. Lightly oil the grates or pan. Grill marinated chicken thighs 4–5 minutes per side (internal temperature 165°F / 74°C) until nicely charred and cooked through. Remove to a cutting board and let rest 5 minutes.

Slice chicken

Slice rested chicken into 1/4-inch strips. Toss briefly with the sliced poblano strips so the flavors combine and to warm the peppers if desired.

Make fresh salsa by combining diced tomatoes (2), 1/4 cup finely diced white onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Let rest 5–10 minutes for flavors to meld.

Portion 2 cups of tortilla chips into a bowl or on the plate for serving with the salsa.

Warm the 8 small tortillas briefly on the grill or skillet, 20–30 seconds per side, until pliable and slightly charred at the edges.

Build each taco: divide the sliced chicken and poblano mixture among the tortillas (about 4 tacos per person if serving 2 people as mains). Top with shredded cabbage (1 cup total), a sprinkle of crumbled queso fresco (1/4 cup), and chopped cilantro (2 tbs).

Drizzle crema (3 tbs) over the tacos and squeeze lime wedges (2) to taste. Add hot sauce if desired and finish with optional garnishes such as pickled red onions and avocado slices.