Grilled Chicken & Poblano Tacos

grilled chicken and poblano tacos
  • 4Servings


  • 3 large poblano chiles
  • A small bunch cilantro or flat-leaf parsley, stemmed and chopped
  • 2 limes, juiced (about 1/4 cup)
  • 1/4 cup olive oil
  • 2 heaping tbsp. sesame seeds
  • 1 tablespoon (a scant palmful) each ground coriander and cumin
  • 1 tablespoon light agave syrup or 2 tsp. acacia honey
  • 1 1/2 teaspoons (about 1/2 palmful) each granulated garlic and granulated onion
  • 1 teaspoon (about 1/3 palmful) dried oregano, preferably Mexican, lightly crushed
  • Salt and pepper
  • 6 boneless, skinless chicken thighs, or 3 boneless, skinless chicken breasts halved horizontally
  • 12 corn tortillas
  • Bibb lettuce leaves, thinly sliced radishes and sliced avocado dressed with lime or lemon, for serving
  • 1/2 red onion, very thinly sliced, for serving


Working over a gas flame, on a grill or under a broiler preheated to high, char the poblanos, turning often, until the skins are blackened all over, 5 to 10 minutes. Place in a bowl, then cover and let sit until cool enough to handle, about 15 minutes. Using paper towels, peel off the skins. Seed and slice the poblanos.

Meanwhile, in a medium bowl, whisk the cilantro, lime juice, olive oil, sesame seeds, coriander, cumin, agave, granulated garlic and onion and the oregano; season the dressing with salt and pepper.

Preheat a grill or griddle over medium-high. In another medium bowl, season the chicken and add half the dressing; turn chicken to coat. Grill, turning occasionally, until the chicken is charred in spots and cooked through, 10 to 12 minutes. Slice the chicken; transfer to a plate. Drizzle with more dressing.

Grill the tortillas until charred in spots, about 1 minute per side. Fill the tortillas with the lettuce, radishes, poblanos, sliced chicken, avocado, onion and more dressing as needed.