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Oaxacan BBQ Chicken & Poblano Soft Tacos

by Livestrong_Recipes  |  Oct 24, 2018

Oaxacan BBQ Chicken & Poblano Soft Tacos
Photo Credit: Jackie Newgent/
  1. PREP
  2. 20 m
  • COOK
  • 12 m
  • 32 m

Get a taste of Oaxaca from your kitchen with some barbecue chicken and a punch of peppers. The queso Oaxaca blends perfectly with lime, radishes and cilantro.



  • 1/4 cup Organic Barbecue Sauce, Kansas City Love
  • 1/2 tsp Chili Powder
  • 1/2 tsp unsweetened cocoa powder
  • 1/2 tsp Ground Cinnamon
  • 3 piece Chicken Thigh, Boneless & Skinless
  • 2 Poblano Pepper, Raw
  • 4 Flour Tortillas, Whole Wheat
  • 2 oz Queso Oaxaca
  • 1/3 cup Radishes, Sliced
  • 2 tbsp Fresh Cilantro Leaves
  • 1 fruit lime


1 Preheat a grill or grill pan over medium-high heat.
2 Create chili powder by grinding up ancho peppers with a small food processor or high-quality blender.
3 In a small bowl, stir together the barbecue sauce, ancho chili pepper, cocoa powder, and cinnamon. Transfer half of the barbecue sauce mixture to an extra-small serving bowl. Brush the chicken with the remaining sauce mixture.
4 Grill the chicken and peppers until chicken is well done and rich grill marks form on peppers, rotating only as needed, about 10 to 12 minutes total. Let stand for 5 minutes. Slice the chicken and peppers.
5 Lightly grill the tortillas before filling, if desired.
6 Top each whole-wheat (or corn) tortilla with the peppers, chicken, queso Oaxaca (or Monterey Jack cheese), radishes, and cilantro.
7 To serve, drizzle with desired amount of the reserved barbecue sauce mixture and squirt with the lime wedges.