Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken marinade by combining 1 tablespoon ground cardamom, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 tablespoons lime juice, and 2 tablespoons olive oil, then generously coat 1.5 pounds boneless, skinless chicken thighs and refrigerate for 30 minutes to allow flavors to meld.

2. 2

   Preheat a grill or stovetop griddle to high heat and fire-roast 3 large poblano peppers and 2 medium nopales directly over the flame until their skins are charred and blistered and the vegetables have softened, which will take approximately 10-15 minutes, turning them occasionally to ensure even charring.

3. 3

   Transfer the fire-roasted poblanos to a bowl, cover it tightly with plastic wrap to steam for 10 minutes to loosen their skins, then carefully peel, deseed, and finely dice the softened poblano flesh.

4. 4

   Finely dice the cooled fire-roasted nopales, 0.5 red onion, and 0.25 cup fresh cilantro, then combine these with the diced poblanos, 2 tablespoons lime juice, 0.5 teaspoon salt, and 1 finely diced serrano pepper to create a vibrant salsa.

5. 5

   Grill the marinated chicken thighs over medium-high heat for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and boasts a beautiful char and is thoroughly cooked.

6. 6

   Allow the cooked chicken to rest for 5 minutes before slicing it into desired strips or pieces and serving it immediately alongside generous portions of the fresh poblano-nopal salsa.