Grilled Chicken Torta

A grilled chicken torta is a Mexican sandwich built on a toasted bolillo or telera roll, layered with marinated chicken, a charred and cheese-stuffed poblano, grilled pineapple, and cilantro lime crema. Every component touches the grill. The chicken gets a two-zone cook over charcoal, the pineapple picks up grill marks directly over the coals, and the poblano chars until the skin blisters, then gets stuffed with Oaxaca cheese and melted on the indirect side. Thirty to forty minutes on the grill, start to finish.

I’ve been making variations of this grilled torta for years. The cheese-stuffed poblano and tangy grilled pineapple are what set it apart from every other chicken torta recipe. Together, they add a layer of smoky, mild heat and melted cheese that sits under the chicken and holds everything together.

Chicken thighs are shown in the photos, but boneless breasts work just as well. If you have leftover grilled chicken breast from a previous cook, this is one of the best ways to use it.

What Is a Torta?

A torta is a Mexican sandwich, typically served on a bolillo or telera roll and filled with a seasoned protein, melting cheese, and bold toppings. It can be served hot or cold depending on the region. Traditional versions vary across Mexico and the American Southwest. Some use refried beans as a base. Some are pressed. This version is built around the grill, which gives it a smokiness you don’t get from a skillet or griddle version.

Key Ingredients

• Boneless chicken thighs or breasts: Thighs stay juicier over direct heat and tolerate a longer cook. Breasts are leaner and work well if you’re using leftover grilled chicken from a prior cook. Both work interchangeably in this recipe.
• Chipotle powder and chili powder: The marinade base. Chipotle adds smokiness, chili powder adds depth. Don’t substitute regular paprika for chipotle. The flavor profile changes significantly.
• Mexican oregano: More floral and citrusy than Mediterranean oregano. Worth seeking out at a Mexican grocery store.
• Oaxaca cheese: A Mexican melting cheese with a mild, slightly salty flavor and a stringy pull when hot. Pepperjack or Monterey Jack works as a substitute.
• Poblano peppers: Mild heat, thick walls, and a flavor that develops significantly over charcoal. Look for large, firm peppers with no soft spots.
• Pineapple rings: Canned works fine. Fresh works better. The sugars caramelize fast over direct heat and cut through the heat of the marinade.
• Bolillo or telera rolls: Crusty outside, soft inside. French rolls work as a substitute. Avoid anything too chewy or dense.
• Cilantro lime crema: Made in a food processor in 5 minutes. Tangy, herby, and cool against the heat of the chipotle and pickled jalapeños.

No time to marinate? A bold dry rub applied right before the grill works too. The marinade adds more depth, but the recipe holds up either way. Try Sedona Sand Fiesta Seasoning for that authentic Southwest flavor.

How to Make a Grilled Chicken Torta: Step by Step

Step 1: Marinate the Chicken

Trim the boneless chicken and place it in a resealable bag. Add the chili powder, kosher salt, garlic powder, Mexican oregano, chipotle powder, turmeric, and lime juice. Seal the bag and massage until the chicken is fully coated. Refrigerate for at least 2 hours. Overnight is better.

Step 2: Make the Cilantro Lime Crema

Combine the mayonnaise, sour cream, lime juice, cilantro, garlic powder, and salt in a food processor. Blend until smooth. Taste and adjust with more lime or salt. Store in the fridge until ready. The flavor improves after a day.

Step 3: Set Up the Grill

Fill a charcoal chimney almost to the top and light it. Once the coals are ashed over and glowing, pour them into the grill and bank them to one side. You need both a hot direct zone and a cool indirect zone. Give the grill 10 minutes to stabilize before cooking anything.

Step 4: Char the Poblanos

Place the whole poblanos directly over the coals. Rotate every 2–3 minutes until the skin is blistered and blackened on all sides. Remove from the grill and wrap tightly in plastic wrap. Let them steam for 10 minutes. The steam loosens the skin and makes peeling easy.

Step 5: Toast the Bread

Spread a thin layer of mayonnaise on the cut side of each roll. Place cut-side down directly over the coals. They toast in 45–60 seconds. Pull them off once golden and set aside.

Step 6: Grill the Chicken and Pineapple

Place the marinated chicken on the cool side of the grill. Add the pineapple rings directly over the coals and sear for 2–3 minutes per side until grill marks develop and the edges caramelize. Pull the pineapple and set it aside.

Move the chicken over the coals. Grill for 5–6 minutes per side. Don’t force the flip. The marinade can cause the chicken to stick if you move it too early. Wait until the crust releases from the grate on its own.

For thighs, pull at 175°F. For breasts, pull at 160°F. Move the chicken back to the cool side once it’s close to temp. Use a separate set of tongs for the raw chicken.

Step 7: Stuff and Melt the Poblanos

Remove the poblanos from the plastic wrap. Slice a seam down one side. Peel the charred skin off and remove the stem and seeds. Don’t rinse them. Water strips the char flavor.

Stuff each pepper with an equal amount of shredded Oaxaca cheese. Place them seam-side up on the cool side of the grill grates.

Close the lid and let the cheese melt for 3–4 minutes. Remove carefully with a spatula. While the cheese melts, slice the chicken against the grain into thin strips.

Step 8: Assemble the Tortas

Lay the toasted rolls open. Place a stuffed poblano on the bottom bun. Layer sliced chicken over the top, followed by grilled pineapple. Add pickled jalapeños and pickled red onions. Drizzle cilantro lime crema over everything and cap with the top bun.

Cook Once, Eat All Week

Grill extra chicken while the fire is already going. Leftover marinated thighs work in tacos, grain bowls, or sliced cold over rice with the crema as a dressing. The cilantro lime crema holds for 5 days and works on grilled fish, chicken salad, and eggs.

If you’re starting from leftover grilled chicken breast, skip the marinating and grilling steps for the chicken. Warm the sliced chicken in a dry skillet over medium heat for 2 minutes, then assemble as written.

What to Serve with Grilled Chicken Tortas

• Grilled Corn Ribs: Ready before the tortas are assembled. Same grill, same fire.
• Quick Pickled Jalapeños: Already in the recipe. Make a bigger batch and use them all week.
• Quick Pickled Red Onions: Same logic. They last two weeks in the fridge.
• Grilled Potato Salad: Hearty enough to hold up next to a torta this size.
• Pinto Bean Dip: A natural fit alongside anything with Sonoran flavor. Works as a side or spread on the bottom bun.
• Southwest Creamed Corn: Rich, smoky, and an easy side while the grill is still going.

How to Store Leftovers

Assembled tortas should be eaten the day they are made. The bread goes soggy once the crema and pineapple juices soak in.

Store the components separately. Sliced chicken keeps in the fridge for up to 4 days. Stuffed poblanos keep for 2 days. Reheat gently in a skillet. The crema holds for 5 days and improves after a day in the fridge.

To reassemble, toast fresh bread and build from cold or reheated components.

Frequently Asked Questions

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