Spice rubbed chicken breast tacos with griddled poblanos, BBQ onions and coleslaw

  • For the griddled poblano chillies and BBQ onions
  • 3 large poblano chillies
  • Rapeseed oil
  • Salt
  • Freshly ground black pepper
  • 2 sweet onions, skin on, cut into 1/2-cm-thick slices
  • 240ml Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
  • For the coleslaw
  • 180ml mayonnaise
  • 2 tbsps sugar
  • 1 tsp celery seed
  • 3 tbsps 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 green onions, thinly sliced on the diagonal
  • For the chicken
  • 2 tbsps ancho chilli powder
  • 2 tsps ground cinnamon
  • 2 tsps ground cumin
  • 2 tsps light brown sugar
  • 2 tsps salt
  • 1/2 tsp ground black pepper
  • 4 boneless, skinless chicken breasts (250g each)
  • Rapeseed oil
  • 8 flour tortillas
  • 2 griddled sliced poblanos
  • BBQ onions
  • Coleslaw
  • Guacamole, recipe follows
  • For the fire roasted green chilli guacamole
  • 1/2 cup fresh coriander leaves, chopped
  • 2 tbsps rapeseed oil
  • Salt and pepper
  • 2 ripe Hass avocados, peeled, pitted, diced
  • 1 poblano chilli, roasted, seeded, peeled, diced
  • 1/4 cup finely diced red onion
  • 2 green onions, finely chopped
  • 2 fresh limes
1) Heat the griddle to high.

2) Brush the poblano chillies with oil and season with salt and pepper. Place the chillies on the griddle and cook until charred on all sides, about 10 minutes. Remove from the griddle, place in a bowl and cover with cling film for 10 minutes. Remove the skins, seeds and stems and cut into thin slices.

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

4) Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar, salt and pepper in a large bowl. Add the cabbage, carrot, onion and green onion and stir to combine. Season with more salt and pepper, if needed. Let the coleslaw sit for at least 15 minutes before serving.

5) Heat the griddle to high.

6) Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon of salt and 1 teaspoon of black pepper in a small bowl.

7) Season the top side of the chicken 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 griddle, rub side down, and griddle 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 griddle and let rest 5 minutes before slicing.

8) Griddle 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 chilli guacamole:

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

Yield: 4 to 6 servings

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