Name: Charred Chile-Lime Chicken with Avocado Crema
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 2 large poblano peppers; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp garlic powder; 1 lime (zested and juiced); 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 ripe avocado; 1/3 cup Mexican crema or sour cream; 2 tbsp chopped fresh cilantro

Charred Chile-Lime Chicken with Avocado Crema

OrchardPeach4287

This Charred Chile-Lime Chicken is a vibrant nod to Texan heat and Cal-Mex flavor. Chicken thighs are marinated with bold spices and lime, then grilled until smoky and succulent. Charring poblano peppers directly over the flame brings an irresistible depth, while a creamy avocado-cilantro crema cools every bite. It’s a dinner with both punch and comfort—perfect for balmy Texas nights. Serve it as a main over rice, tucked into tortillas, or atop a salad for a taste of sunshine and sizzle in every forkful.

Ingredients

Instructions

Preheat your grill or stovetop burner to high heat. Place the whole poblano peppers directly over the flame, turning occasionally until the skin is blackened and blistered on all sides, about 8 minutes. Transfer to a bowl, cover, and let steam for 5 minutes. Peel, seed, and slice the peppers into strips.
In a large bowl, mix olive oil, chili powder, smoked paprika, garlic powder, lime zest, lime juice, salt, and black pepper. Add chicken thighs and toss to coat. Let marinate at least 10 minutes while prepping other ingredients.
Grill or pan-sear the marinated chicken over medium-high heat for 4-5 minutes per side or until cooked through and nicely charred. Let rest 5 minutes, then slice.
Meanwhile, blend avocado, crema, and half the cilantro until smooth. Season with a pinch of salt.
Serve chicken slices topped with charred poblano strips and generous dollops of avocado crema. Garnish with remaining cilantro.