Grilled Chicken Tacos with Corn Poblano Salsa
Juicy grilled chicken thighs seasoned with cumin, chili powder, and citrus meet a fresh corn and poblano salsa in soft flour tortillas. This version combines smoky grilled chicken with a bright, chunky salsa that balances heat from the poblano and sweetness from charred corn. The lime and cilantro add freshness while crumbled queso fresco provides richness. Make this for weeknight dinners or casual entertaining when you want restaurant-quality tacos without complexity. Serve at summer gatherings, taco nights, or meal prep for the week. What sets this apart is the charred corn and poblano peppers roasted directly on the grill, creating depth most homemade versions lack. The combination of two citrus juices in the marinade tenderizes the chicken while the spice blend—paprika, cumin, chili powder—builds layered flavor without overpowering the natural taste of quality chicken thighs.
Ingredients
- 1 pkg Mission Organics Flour Tortillas, soft tacocorn tortillas1:1grain
removes wheat; adds corn flavor and texture
- ¼ cup queso fresco, crumbled
- 2 ears fresh corn on the cob, trimmed
- 1 poblano pepper null
- 1 green bell pepper null
- ½ cup red onion, finely diced
- 2 medium tomatoes, seeds removed and diced
- ¼ cup fresh cilantro, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice
- 6 chicken thighs boneless, skinless
- 3 tbsp fresh lemon juice
- 4 tbsp fresh lime juice
- 1 tsp sweet paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp chili powder
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Combine lemon juice, lime juice, paprika, salt, black pepper, cumin, and chili powder with cilantro. Coat boneless skinless chicken thighs in marinade.
- 2
Grill chicken thighs until cooked through.
- 3
Grill corn on the cob and poblano pepper until charred.
- 4
Remove kernels from corn cob.
- 5
Dice grilled poblano pepper and green bell pepper.
- 6
Combine corn, poblano, green bell pepper, red onion, tomatoes, cilantro, salt, black pepper, and lime juice for salsa.
- 7
Warm flour tortillas on grill.
- 8
Fill tortillas with grilled chicken, top with corn poblano salsa and crumbled queso fresco.
Tips
Char poblano and corn directly over flame or grill for 3-4 minutes per side to develop sweet, smoky depth. This step transforms simple ingredients into restaurant-quality salsa with caramelized edges and tender flesh.
Marinate chicken thighs for at least 30 minutes before grilling. Thighs are forgiving—their higher fat content stays moist even if slightly overcooked, and they absorb citrus marinade faster than breasts.
Remove tomato seeds before dicing to prevent watery, diluted salsa. This keeps the salsa chunky and allows fresh lime juice to shine rather than being diluted by tomato liquid.
Good to Know
Salsa keeps refrigerated up to 2 days. Cooked chicken stored separately lasts 3-4 days. Assemble tacos fresh to keep tortillas soft.
Marinate chicken overnight. Prepare salsa components 4 hours ahead; combine no more than 1 hour before serving to maintain freshness and prevent sogginess.
Serve with lime wedges, diced white onion, sliced radishes, pickled jalapeños, sour cream, and hot sauce on the side for customization.
Common Mistakes
Skip the marinade to avoid dry chicken. Citrus tenderizes thighs while the spices develop flavor during even brief 15-20 minute soaks.
Char poblano and corn skin to avoid bland, steamed salsa. Direct grill heat caramelizes natural sugars and creates the smoky backbone this dish needs.
Add tomato seeds to avoid watery salsa that dilutes lime juice and fresh flavors accumulated from other components.
Substitutions
breasts require shorter cook time and may dry out; thighs recommended
Full guide →milder heat; removes spice profile slightly
FAQ
Can I make these tacos ahead for a party?
Marinate chicken and prepare salsa components up to 4 hours ahead. Grill chicken and warm tortillas just before serving. Assemble to order so tortillas stay soft and flavors stay bright. Pre-assembled tacos become soggy within 15 minutes.
What if I don't have a grill?
Use a cast-iron skillet or grill pan over high heat for chicken thighs. Char poblano and corn directly over a stovetop flame using tongs, or broil them 4 inches from heat for 3-4 minutes per side until blackened and tender.
Can I freeze the cooked chicken and salsa?
Chicken freezes well up to 3 months; thaw overnight before reheating gently. Salsa with fresh tomatoes and cilantro does not freeze well—texture breaks down and cilantro becomes bitter. Freeze salsa components separately if needed, then combine fresh.