In this recipe, I decided to toss some Poblanos on a hot grill till they blister and then throw it into my processor with lime juice, salt & pepper, garlic, sour cream & coriander till it forms a paste. This is perfect as a marinade and a dip to serve with the Chicken.

The marinated Chicken is then grilled and is deeeelish.

So what is a Poblano pepper?

A poblano pepper is a type of chili pepper that is commonly used in Mexican cuisine. It is named after the Mexican state of Puebla, where it originates from. Poblano peppers are mild to medium in heat, typically ranging from 1,000 to 2,000 Scoville heat units (SHU) on the Scoville scale, which measures the spiciness of chili peppers.

Poblano peppers are usually larger and darker green than jalapeño peppers. They have a thick, fleshy texture and a slightly sweet and earthy flavor with a hint of smokiness. When roasted, the skin of the poblano pepper can be easily peeled off, revealing a tender and flavorful flesh.

One of the most famous dishes made with poblano peppers is chiles rellenos, which involves stuffing the peppers with cheese, meat, or other fillings, then battering and frying them until crispy. The roasted and peeled poblano peppers are also commonly used in soups, stews, sauces, and salsas, such as the classic Mexican dish known as chile verde.

In addition to their culinary uses, poblanos are sometimes dried and ground into a powder called ancho chili powder. Ancho chili powder has a milder heat compared to other chili powders and adds a rich, smoky flavor to dishes.

It’s worth noting that while poblano peppers are generally mild, there can be some variation in their heat level. Occasionally, a poblano pepper may have more heat and approach the upper end of its heat range, but they are generally considered to be a mild chili pepper.

Chicken Poblano

5 from 10 votes


Marinade & dip

  • 3 Poblanos 1 cup when cooked
  • Juice of a Lime
  • 1 tsp Salt
  • 1 tsp cracked Pepper
  • 6 Garlic Cloves
  • 2 tbsps Sour Cream
  • 1/2 cup Cilantro or Coriander
  • 1 – 2 tbsps Avocado Oil


  • 2 lbs boneless bone in Chicken thigh
  • Salt to taste
  • 1 tbsp Avocado Oil
  • 1/2 recipe marinade


  • Grill the Poblanos, allow to cool and then peel off the skin
  • Add this to a food processor with the lime juice, salt & pepper, garlic, sour cream, cilantro or coriander and avocado oil
  • Add salt to taste, avocado oil and half the marinade to the chicken and grill it till cooked
  • Serve with the other half of the poblano paste