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Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Grilled Poblanos:

3 large poblanos

Canola oil

Salt and freshly ground black pepper

BBQ Onions:

2 sweet onions, skin-on, and cut into 1/4-inch thick slices

Canola oil

Salt and freshly ground black pepper

1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:

3/4 cup mayonnaise

2 tablespoons sugar

1 teaspoon celery seed

3 tablespoons apple-cider vinegar

Salt and freshly ground black pepper

1 small head cabbage, cored, finely shredded

2 carrots, finely shredded

1/2 small red onion, thinly sliced

3 scallions, thinly sliced on the diagonal

Chicken:

2 tablespoons ancho chili powder

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 teaspoons light brown sugar

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

4 boneless, skinless chicken breasts (8 ounces each)

Canola oil

8 flour tortillas

2 grilled sliced poblanos

Barbecued onions

Coleslaw

Guacamole, recipe follows

Fire Roasted Green Chile Guacamole:

2 ripe Hass avocados, peeled, pitted and diced

1 poblano chile, roasted, seeded, peeled, and diced

1/4 cup finely diced red onion

2 scallions, finely chopped

2 fresh limes

1/2 cup chopped fresh cilantro leaves

2 tablespoons canola oil

Salt and pepper

Directions

  1. Heat the grill to high.
  2. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

For the onions:

  1. Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;

For the coleslaw:

  1. Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

For the chicken:

  1. Heat the grill to high.
  2. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  3. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  4. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Fire Roasted Green Chile Guacamole:

  1. Combine all ingredients in a medium bowl and season with salt and pepper.
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