Grilled Chicken Fajitas with a Smoked Corn and Poblano Salad

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

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.

Course Main Course

Cuisine American, Mexican

Keyword #ChickenRecipes, Corn, Grilled, Mexican, Mexican Cuisine, Street Corn

Prep Time 10

Servings 6 People

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!