Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe

This Bobby Flay-inspired chicken taco recipe is a true flavor explosion! Juicy, spice-rubbed grilled chicken is layered with smoky grilled poblanos, sweet and tangy BBQ onions, fresh and crunchy coleslaw, and a creamy fire-roasted guacamole, all wrapped in warm flour tortillas. It’s a delicious, multi-layered meal that’s perfect for a summer barbecue or a fun weeknight dinner, with all components coming together in about an hour.

Bobby Flay Chicken Tacos Ingredients

For the Chicken & Spice Rub:

• 4 boneless, skinless chicken breasts (8 ounces each)
• 2 tablespoons ancho chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 2 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• Canola oil

For the Toppings:

• 3 large poblano peppers
• 2 sweet onions, skin-on and cut into 1/4-inch thick slices
• 1 cup Bobby Flay’s Mesa Grill BBQ Sauce (or your favorite)
• 8 flour tortillas

For the Coleslaw:

• 1 small head of cabbage, finely shredded
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 3 scallions, thinly sliced
• 3/4 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon celery seed
• Salt and freshly ground black pepper

For the Guacamole:

• 2 ripe Hass avocados, peeled and pitted
• 1 poblano chile, roasted, seeded, peeled, and diced
• 1/4 cup finely diced red onion
• 2 scallions, finely chopped
• Juice of 2 fresh limes
• 1/2 cup chopped fresh cilantro
• 2 tablespoons canola oil

How To Make Bobby Flay Chicken Tacos

1. Make the Coleslaw and Guacamole: First, make the coleslaw by whisking the mayonnaise, sugar, celery seed, and vinegar in a large bowl. Add all the shredded vegetables, mix well, and season with salt and pepper. Let it chill for at least 15 minutes. For the guacamole, mash the avocados in a bowl and stir in the roasted poblano, red onion, scallions, lime juice, cilantro, and oil. Season to taste.
2. Prep the Grill: Heat your grill to a high, direct heat.
3. Grill the Vegetables: Brush the poblanos and onion slices with oil and season with salt and pepper. Grill the poblanos for about 10 minutes, turning, until charred on all sides. Grill the onions for about 4 minutes per side until tender. In the last few minutes, brush the onions with BBQ sauce.
4. Prep the Chicken: While the vegetables grill, mix all the spice rub ingredients in a small bowl. Rub the mixture all over the chicken breasts and drizzle with oil.
5. Grill the Chicken and Tortillas: Place the chicken on the grill, rub-side down, and grill for about 3 minutes until browned. Flip and grill for another 6-8 minutes until cooked through. Let the chicken rest for 5 minutes before slicing. Quickly warm the flour tortillas on the grill for about 30 seconds per side.
6. Assemble the Tacos: While the chicken rests, peel the skin from the charred poblanos, remove the seeds, and slice the peppers thinly. Slice the rested chicken.
7. Serve: To build your tacos, take a warm tortilla and fill it with sliced chicken, grilled poblanos, a few BBQ onions, a spoonful of coleslaw, and a dollop of guacamole. Serve immediately.

Recipe Tips

• How to get perfectly juicy chicken? Resting the meat is the most crucial, non-negotiable step. Letting the grilled chicken rest for a full 5 minutes before you slice it allows the juices to redistribute, ensuring it is moist and tender, not dry.
• How do you easily peel the poblanos? The secret is to steam them. As soon as the peppers come off the grill, place them in a bowl and cover it tightly with plastic wrap for about 10 minutes. The trapped steam will loosen the charred skin, making it incredibly easy to peel right off.
• Can I make this ahead of time? This dish is a perfect “prep ahead” meal. The coleslaw, guacamole, BBQ onions, and roasted poblanos can all be made up to a day in advance and stored in separate containers in the refrigerator. Then, all you have to do is grill the chicken when you’re ready to eat.
• Why keep the skin on the onions? Grilling large, thick slices of onion with the skin on helps them hold their shape on the grill and prevents them from falling apart through the grates. You can easily peel off the outer layer after they are cooked.

What To Serve With Chicken Tacos

This is a hearty, all-in-one meal that is a complete dish on its own. It is perfectly served with classic Mexican-inspired sides:

• A side of black beans and rice
• Grilled corn on the cob (elote)
• A crisp, cold Mexican lager or a margarita

How To Store Leftovers

• Refrigerate: For the best results, store all the components (chicken, vegetables, slaw, guacamole) in separate airtight containers in the refrigerator for up to 2 days.
• Reheat: Gently reheat the chicken and onions in a skillet or microwave. It is best to assemble the tacos fresh with the cold slaw and guacamole.

Chicken Tacos Nutrition Facts

• Serving: 1 taco
• Calories: 380 kcal
• Carbohydrate: 34g
• Protein: 23g
• Fat: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Milanese Recipe
• Bobby Flay Chicken Cacciatore Recipe
• Bobby Flay Stuffed Peppers Recipe