Chiles Rellenos Grilled Chicken Tacos

Total Time

Prep: 30 min. + marinating Grill: 30 min. + standing


8 servings

Updated: Oct. 24, 2022
A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana
Chiles Rellenos Grilled Chicken Tacos Recipe photo by Taste of Home


  • 1/3 cup olive oil
  • 1/3 cup lime juice
  • 1/3 cup red wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup coarsely chopped fresh cilantro
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 2 pounds boneless skinless chicken thighs
  • TACOS:
  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 8 flour tortillas (8 inches)
  • 2 cups shredded Monterey Jack cheese


  1. In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken.
  2. Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
  3. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.
  4. Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat.
  5. To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

Nutrition Facts

1 taco: 525 calories, 29g fat (10g saturated fat), 101mg cholesterol, 931mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 33g protein.