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Grilled Chicken Fajitas with Smoked Corn and Poblano Salad

Enjoy a delicious summer meal with Grilled Chicken served alongside a Smoked Corn and Poblano Salad. The tender, spiced chicken is complemented by a creamy salad featuring charred corn and poblano peppers, mixed with mayo, sour cream, lime juice, and pepper jack cheese. This vibrant, smoky dish is perfect for a barbecue or special dinner, offering a satisfying blend of savory, spicy, and creamy flavors.
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Prep Time 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

Chicken:
  • 3 to 4 lbs boneless skinless chicken thighs
  • 1 Tbsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ¼ tsp sugar
Smoked Corn and Poblano Salad
  • 7 to 8 ears of corn
  • 2 poblano peppers
  • 2 Tbsp avocado oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ cup mayo
  • ½ cup sour cream
  • Juice of 2 Limes
  • ½ red onion diced
  • 8 oz freshly grated pepper jack cheese
  • ½ cup chopped cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
Extras
  • Flour Tortillas
  • Salas
  • Guacamole

Method
 

  1. Add chicken thighs to a large bowl. Coat with 2 Tbsp avocado oil and season with 1 Tbsp chili powder, 1 tsp salt, ½ tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp cumin, ½ tsp cayenne pepper, and ¼ tsp sugar. Marinate for 30 minutes.
  2. Set up your smoker or grill to 350°F.
  3. Coat corn and poblanos with 2 Tbsp avocado oil and season with ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, and ½ tsp cayenne pepper. Smoke for 10-20 minutes, flipping halfway through until nicely charred.
  4. After removing corn and poblanos, grill chicken at 350°F for 15-20 minutes, flipping halfway through, until it reaches an internal temperature of 165°F.
  5. Cut the corn off the cob. Peel, deseed, and destem the poblanos. Roughly diced poblanos and add to a large bowl with the remaining salad ingredients.
  6. Let the grilled chicken rest for 5 minutes, then dice.
  7. Grill flour tortillas until lightly charred.
  8. Build your fajitas with the diced chicken and corn salad. Enjoy!