Indulge in a flavorful summer feast with this recipe for Grilled Chicken Thighs paired with a vibrant Smoked Corn and Poblano Salad. The dish features succulent boneless, skinless chicken thighs marinated in a blend of chili powder, smoked paprika, cumin, and cayenne pepper, adding layers of spice and depth. Grilled to perfection, the chicken is tender and juicy, offering a savory bite that’s beautifully complemented by a fresh, smoky salad.
The salad combines charred corn and poblano peppers with a creamy mix of mayo, sour cream, lime juice, and pepper jack cheese, creating a tangy and smoky accompaniment. This colorful salad, with its blend of sweetness from the corn and heat from the poblanos, adds a vibrant contrast to the grilled chicken. Served with warm, charred flour tortillas, this dish is ideal for a summer barbecue or a special dinner, providing a satisfying balance of smoky, spicy, and creamy flavors in every bite.
Grilled Chicken Fajitas with Smoked Corn and Poblano Salad
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
Instructions
- 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.
- Set up your smoker or grill to 350°F.
- 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.
- 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.
- 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.
- Let the grilled chicken rest for 5 minutes, then dice.
- Grill flour tortillas until lightly charred.
- Build your fajitas with the diced chicken and corn salad. Enjoy!