Can I use chicken breast instead of thighs?

Yes. Thighs are more forgiving over direct heat and stay juicier longer. Breasts work well, especially if you're using leftover grilled chicken. Pull breasts at 160°F and rest for 5 minutes before slicing. Thighs can go to 175°F and become more tender at that temperature.

What bread works best for a chicken torta?

Bolillo or telera rolls are traditional. French rolls work well as a substitute. Look for something with a slightly crusty exterior and a soft interior that holds up to juicy fillings. Avoid anything too dense or chewy.

Can I make this without a charcoal grill?

A gas grill works. Set one burner to high and leave the others off for a two-zone setup. For the poblanos, char them directly over the lit burner or under a broiler indoors. The technique is the same. You'll get less smoke flavor than charcoal but the results are solid.

How spicy is this recipe?

Medium as written. The chipotle powder and pickled jalapeños bring heat, but the crema and sweet pineapple balance it. For more heat, add chipotles in adobo to the marinade instead of chipotle powder.

Can I prep this ahead of time?

Yes. The chicken can marinate overnight. The crema can be made up to 5 days ahead. The poblanos can be charred and peeled the day before. Stuff and melt the cheese on the grill when ready to assemble. Toast fresh bread right before serving.

Grilled Chicken Torta - Chiles and Smoke

Ingredients

Scale

For the Chicken

2 pounds boneless chicken thighs or leg meat
1 1/2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon Mexican oregano
1/2 teaspoon chipotle powder
1/2 teaspoon ground turmeric
Juice of 2 limes

Cilantro Lime Crema

½ cup mayonnaise
½ cup sour cream
Juice of 1 lime
½ cup cilantro, roughly chopped
½ teaspoon garlic powder
Salt to taste

Other Ingredients

4 bread rolls (Telera, bolillo, or French baguette)
2 tablespoons mayonnaise
8 pineapple rings, from a can
4 poblano peppers
8 ounces shredded Oaxaca cheese
Pickled jalapenos
Pickled red onions

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Instructions

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 and massage until fully coated. Refrigerate for at least 2 hours or overnight. No time to marinate? A bold dry rub applied right before the grill works too.
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. Refrigerate until ready to use.
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 to one side for a two-zone setup. Let the grill stabilize for 10 minutes before cooking.
Place the whole poblanos directly over the coals. Rotate every 2–3 minutes until the skin is blistered and blackened on all sides. Remove and wrap tightly in plastic wrap. Let steam for 10 minutes.
Spread a thin layer of mayonnaise on the cut side of each roll. Place cut-side down over the coals for 45–60 seconds until golden. Set aside.
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. Remove the pineapple and set aside.
Move the chicken over the coals. Grill for 5–6 minutes per side. Don’t force the flip. Wait until the crust releases from the grate on its own. For thighs, pull at 175°F. For breasts, pull at 160°F. Move back to the cool side once close to temp. Use a separate set of tongs for raw chicken.
Remove the poblanos from the plastic wrap. Slice a seam down one side, peel the charred skin, and remove the stem and seeds. Don’t rinse them. Stuff each pepper with an equal amount of shredded Oaxaca cheese. Place seam-side up on the cool side of the grill grates. Close the lid and melt for 3–4 minutes. Remove carefully with a spatula. Slice the chicken against the grain into thin strips.
Place a stuffed poblano on the bottom bun. Layer sliced chicken on top, followed by grilled pineapple, pickled jalapeños, and pickled red onions. Drizzle cilantro lime crema over everything and cap with the top bun.

Notes

Marinate the chicken overnight for best flavor.
Pull chicken thighs at 175°F, breasts at 160°F.
Don’t rinse the poblanos after peeling. It strips the char flavor.
Store components separately. Assembled tortas go soggy quickly.
The crema holds for 5 days in the fridge and improves after day one.

Author: Brad Prose
Prep Time: 20
Cook Time: 40
Category: Chicken & Poultry
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 Torta
Calories: 744
Sugar: 11.7 g
Sodium: 2080.7 mg
Fat: 45.2 g
Carbohydrates: 42.8 g
Protein: 43.3 g
Cholesterol: 132.5 mg