Poblano Chicken
I embellished this simple recipe from the Red & Green Chile Cookbook. It's restaurant quality!
I embellished this simple recipe from the Red & Green Chile Cookbook. It's restaurant quality!
- Carbohydrate 20.2494394878586 g
- Cholesterol 547.52 mg
- Fat 16.6007205265672 g
- Fiber 4.76880443727652 g
- Protein 220.207487005208 g
- Saturated Fat 3.78209235669451 g
- Serving Size 1 1 Serving (1154g)
- Sodium 621.906661459022 mg
- Sugar 15.4806350505821 g
- Trans Fat 3.41376737949555 g
- Calories 1146 calories
Step-by-step
- If you are feeling energetic, you can pound the chicken flatter but this step is not mandatory.
- Mix the marinade ingredients and put together with the chicken and pepper slices in a plastic zipper bag. The chicken should marinade at least an hour. It can be left at room temperature. Or you can let it marinade 4 hours or so in the refrigerator.
- Grill the chicken (outdoors is preferred). You can pour the marinade over the chicken for the first half of the cooking time but then you must discard the remaining marinade. When the chicken is about halfway cooked you can add the peppers to the grill.
- When the chicken is fully cooked, remove everything from the grill and slice the peppers into strips.
Acidic marinades containing citrus juice and vinegar denature poultry proteins too long, resulting in a chalky exterior texture if left past four hours. Fresh poblanos peak during late summer harvest windows, offering thick walls that char reliably over high direct heat.
- Limit refrigerator marinating to four hours maximum, as prolonged acid exposure breaks down lean chicken muscle fibers into a mushy state.
- Pound boneless breasts to an even three-quarter-inch thickness with a meat mallet to ensure uniform cooking rates across the entire surface area.
- Maintain grill grate temperatures between 375 and 400 degrees Fahrenheit to achieve proper char lines without incinerating the surface peppers.
- Store cooked leftovers in airtight glass containers for up to three days in the refrigerator, reheating gently in a covered skillet with a splash of water to prevent dryness.
Adapting this dish for dairy-free or gluten-free diets requires no substitutions since the base components naturally lack both allergens. Grilling outdoors yields superior smoke penetration compared to indoor cast-iron alternatives.
