Grilled Chicken Poblano Tortas
Published August 11, 2025
Brad Prose is the fire-stoking force behind Chiles and Smoke, where bold flavors and backyard grilling collide. Known for his creative BBQ sandwiches, smoky recipes, and no-fluff approach, he makes cooking over fire feel exciting and approachable. From burgers to brisket, he brings the heat with a side of humor and a whole lot of flavor.
A Note From The Home Depot
Brad Prose of @ChilesandSmoke brings smoky, refined flavor to the backyard with Grilled Chicken Poblano Tortas, layered with charred perfection and bold, vibrant ingredients. Brought to life with premium outdoor cooking tools from The Home Depot.
Table of Contents
Recipe
Ingredients
Recommended Equipment (Found In-Store)
Instructions
Recipe
Makes 4 sandwiches
Cook time: About 30 minutes
Ingredients
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 chipotle powder
- 1/2 teaspoon ground turmeric
- Juice of 2 limes
Other Ingredients
- 4 telera rolls
- 2 tablespoons mayonnaise
- 8 pineapple rings, from a can
- 4 poblano peppers
- 8 ounces shredded Oaxaca cheese (substitute with Monterrey jack or mozzarella)
- Pickled jalapenos or pickled red onions
- Mexican crema
- Lime slices
Recommended Equipment (Found In-Store)
Instructions
- Prep the chicken. Trim the boneless meat as needed and place it in a resealable plastic bag. Add the spices and lime juice, seal the bag, and massage it to coat the chicken evenly. Marinate in the fridge for at least 2 hours, or overnight for best flavor.
- Prepare the grill. Fill a charcoal chimney almost to the top with hardwood briquettes and light a firestarter underneath. Let the briquettes burn until they're ashed over and glowing, then pour them into the grill, banking them to one side. You'll want a hot zone and a cool zone for this recipe.
- Char the poblanos. Add the peppers to the grill and roast them on each side, blistering the skin. Rotate as needed and remove them from the grill once the skin is slightly charred. Cover them with plastic wrap to allow them to steam.
- Toast the bread. Spread some of the mayonnaise on each slice of telera bread and grill them briefly over the coals. Don’t walk away, they toast up quickly!
- Grill the chicken and pineapple. Place the marinated chicken on the cool side of the grill. Add the pineapple rings directly over the hot coals and sear for 2–3 minutes per side until grill marks develop and the sugars start to caramelize. Remove the pineapple when ready. Move the chicken thighs over the coals and grill for about 5-6 minutes per side, flipping carefully to make sure it doesn’t tear on the grill grates. Cook until the internal temperature is around 175°F, then move the chicken back to the cool side of the grill.
*TIP - Use a different set of tongs for the raw chicken to avoid cross-contamination
- Melt the cheese inside the peppers. Remove the poblanos from the plastic wrap and slice a seam down one side. Gently remove the skins, stems, and seeds. Stuff each pepper with an equal amount of cheese. Place them carefully on the grill grates with the open seam facing up. Close the lid of the grill, prompting the cheese to melt and the chicken to finish cooking to temperature.
Check on the peppers after a few minutes and remove once the cheese has melted. Remove the peppers carefully with a spatula. Take the chicken off the grill and slice it into thin strips for the sandwiches when ready.
- Assemble the sandwiches. Layer the cheesy poblanos onto the bottom slice of bread, followed by strips of the grilled chicken, charred pineapple rings, and your choice of toppings such as pickled jalapenos or red onions. Top with a drizzle of Mexican crema and a squeeze of lime. Enjoy!
This post was created in partnership with The Home Depot. The author may have received compensation for this article and associated images or video, potentially in the form of products and/or services. All expressed opinions and experiences are the author’s own words.
