Recipe Detail

Grilled Chicken with Roasted Poblano Cream Sauce

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  • Brief Description

    Marinated grilled chicken served with a spicy cream poblano sauce over top.

  • Main Ingredient


  • Category:  Poultry

  • Cuisine:  BBQ

  • Prep Time:  60 min(s)

  • Cook Time:  30 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

    BBQ Grilling

  • Notes:

    Sauce can be made day before and heated up before serving, if preferred.

  • Posted By:  mcarr

  • Posted On:  Apr 07, 2013

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Number of Servings:


  1. 4 - skinless, boneless chicken breasts
  2. 1/4 cups - lime juice
  3. 2 tablespoons - cumin
  4. 1 tablespoons - paprika
  5. 2 tablespoons - garlic
  6. 1/4 cups - olive oil
  7. 1/2 teaspoons - red pepper flakes
  8. 1 teaspoons - dried oregano
  9. 1 teaspoons - chili powder
  10. 2 - large poblanos roasted, peeled, seeded
  11. 2 teaspoons - garlic minced
  12. 12 - evaporated milk
  13. 1 teaspoons - chicken bouillon not broth
  14. 1 tablespoons - butter
  15. 2 tablespoons - flour
  16. - salt and pepper to taste


Mix all the ingredients for the chicken marinade in a baggie, add the chicken and marinade at least 4 hours and up to overnight. The longer the better. Remove to room temp, salt and pepper each side and grill the chicken over medium-high heat until cooked through. Once grilled, remove from heat, and cover with foil; keep warm and let the chicken set 5 minutes before slicing.
For the sauce … roast the peppers on the grill until nicely charred and blackened skin on all sides and then place in a bowl and cover with saran wrap. After they cool, the skin will peel right off. Cut in half and remove the ribs and seeds (for the heat, you can leave some in depending on how hot you like it). Roughly chop.
Add the chopped peppers to the milk along with the garlic and chicken bouillon; add to a blender and puree. Then set aside.
Now make the bechemel. Melt the butter in a small pot over medium-low heat and add the flour; mix thoroughly to make a roux. Then add the milk and pepper mixture slowly, using wire whip to mix well while adding; check for seasoning and add salt and pepper to taste. Cook on medium high heat to thicken, stirring frequently to prevent burning on bottom. If too thick you can add a little regular milk, cream or chicken broth.
Reheat the sauce either in the microwave or on the stove. Slice the chicken and drizzle the sauce over the chicken. Great served over brown rice, couscous or quinoa.


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