Bobby Flay Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

These Bobby Flay-inspired chicken tacos are full of flavor! The juicy, seasoned chicken is grilled to perfection and topped with smoky grilled poblanos, tangy BBQ onions, fresh coleslaw, and creamy guacamole, all wrapped in warm tortillas. It’s a delicious meal everyone will love!

Ingredients Needed:

Grilled Poblanos:

• 3 large poblanos
• Canola oil
• Salt and freshly ground black pepper

BBQ Onions:

• 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
• Canola oil
• Salt and freshly ground black pepper
• 1 cup Bobby Flay’s Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:

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

Chicken:

• 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
• 4 boneless, skinless chicken breasts (8 ounces each)
• Canola oil
• 8 flour tortillas
• 2 grilled sliced poblanos
• Barbecued onions
• Coleslaw
• Guacamole

Fire Roasted Green Chile Guacamole:

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

How To Make Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions, and Coleslaw?

1. Grill the Poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Grill them until charred on all sides, about 10 minutes. Remove from the grill, cover with plastic, and let them steam for 10 minutes. Peel off the skin, remove the seeds and stem, and slice thinly.
2. Grill the Onions: Brush the onions with oil and season with salt and pepper. Grill them for about 4 minutes on each side until golden brown and tender. In the last few minutes, brush with BBQ sauce. Peel off most of the skin if needed.
3. Make the Coleslaw: Whisk together the mayonnaise, sugar, celery seed, vinegar, salt, and pepper in a large bowl. Add the shredded cabbage, carrots, red onion, and scallions. Mix well, taste, and adjust seasoning if needed. Let it sit for at least 15 minutes.
4. Grill the Chicken: Heat the grill to high. Mix the ancho chili powder, cinnamon, cumin, brown sugar, salt, and pepper in a small bowl. Rub the spice mixture onto the chicken breasts. Drizzle with oil and place on the grill, rub side down. Grill for about 3 minutes until browned, then flip and grill for another 6 minutes until cooked through. Let the chicken rest for 5 minutes before slicing.
5. Grill the Tortillas: Quickly grill the flour tortillas to warm them up and get grill marks.
6. Assemble the Tacos: Take a tortilla and fill it with some sliced chicken, grilled poblanos, BBQ onions, coleslaw, and guacamole.

Recipe Tips:

• Grill the Poblanos Until Fully Charred: Make sure to grill the poblanos until they’re fully charred on all sides. This adds a smoky flavor that makes a big difference in the taste of your tacos.
• Rest the Chicken After Grilling: After grilling, let the chicken rest for 5 minutes before slicing. This helps the juices stay inside the chicken, making it tender and juicy.
• Use Fresh Coleslaw Ingredients: For the best texture and flavor, use freshly shredded cabbage and carrots in your coleslaw. It will give your tacos a nice crunch and freshness.
• Don’t Skip the Guacamole: The guacamole ties the tacos together with its creamy, tangy flavor. Be sure to roast and peel the poblano chile for that extra depth of flavor.
• Warm the Tortillas: Warm the tortillas on the grill or in a dry skillet for a few seconds before serving. This makes them soft and more pliable, so they hold all the fillings without tearing.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover tacos cool to room temperature first. Then, store them in an airtight container in the fridge for up to 2 days. Keep the chicken, veggies, and toppings separate to avoid sogginess.
• Reheat: Heat a skillet over medium heat. Place the tacos in the skillet and cook for 2-3 minutes on each side, just until warmed up. This will help keep the tortillas soft and prevent them from becoming too soggy.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 23g

Try More Bobby Flay Recipes:

• Bobby Flay Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce
• Bobby Flay Grilled Chicken Breast
• Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish