Grilled Poblano Chicken

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Prep Time5 mins

Cook Time15 mins

Resting after the dry rub on chicken30 mins

Total Time50 mins

Course: Lunch, Main Course

Cuisine: American, Mexican, Southwest

Keyword: Chicken, easy, Grilled, mexican, Poblano, Southwest

Servings: people

Calories: 301kcal

Cost: $7.00

Take the two chicken breasts and cut them in half lengthwise (ie..butterfly them so you have two "almost equal" pieces of meat from the one breast.) DO NOT CUT IN HALF ACROSS THE MIDDLE OF THE CHICKEN. You want them to be thinner pieces so they cook evenly and quicker on the grill. This will give you four equal pieces of chicken total.
In a gallon plastic bag, add all of your seasonings: Cumin, onion powder, garlic powder, salt, black pepper and chili powder. Seal the bag and shake it well to combine all of the ingredients.
Add your four pieces of chicken to the bag and re-seal it. Shake the bag of chicken and spices to coat the meat. You can also massage the chicken through the bag to make sure it's evenly coated as well.
Let the chicken sit for about 30 minutes to infuse with some of the dry rub flavors.

Start your outdoor grill or indoor grill and bring it to about a medium heat (Around 300F or so).
Take the entire, whole poblano pepper and brush them with just a little bit of olive or vegetable oil to coat, and place them on the heated grill. You are looking for the skin to get a dark charred color (not burnt though) :-) We will be removing the skin from the poblanos.
Once your poblanos are charred on the grill, remove them and place them in the refrigerator to cool for about 5 minutes or so! I normally put them in a separate plastic baggie and put them in the fridge. It makes them sweat a little which makes pealing the peppers easier.
Take the peppers out of the fridge and with a paper towel, gently scrape some of the charred skin from the peppers. You will want to leave some of it on to get that wonderful smoky taste from the grill.
Cut the top off of the poblanos (where the stem is). Cut the peppers length-wise from top to bottom and scrape out all of the seeds. Cut each poblano into approximately four equal pieces(you will need about two for each piece of chicken).
Set the pepper slices aside and let's get ready to cook the chicken!!

Take the chicken out of the plastic bag and place them on the grill horizontally across the heat.
Take the lime juice and marinate brush/silicon brush and brush a bit of lime juice on top of the chicken. Cook for about two minutes on this side.
Flip the chicken over and cook for another two minutes. Make sure to brush some lime juice on the flipside as well.
Flip the chicken and turn it vertically this time. Brush again with lime juice and cook for two more minutes.
Make sure you have your pepper slices and cheese ready to go.
Flip the chicken one more time. Place the poblanos on top of each piece. Brush with the remaining lime juice.
Take your pieces of colby jack cheese and try to cover as much of the chicken breast as you can.
Turn your heat on the grill down to low and close the cover. If you are cooking indoors, use a pot cover once you put the cheese on to create a dome over the chicken so it melts the cheese.
Once your cheese is melted, immediately turn off your grill and pull the chicken off and onto a baking sheet.
Let it rest for about 5 minutes and it's ready to serve. I always serve mine with some nice fried corn, or garden salad or both! :-) Enjoy!