Finally warm enough for outdoor activities? Check. Clean the grill? Check. Charcoal? Check. You are, officially and finally, ready for grilling. But what to grill? We've got you covered here, with a succulent chicken breast flavored with summer-y mojito lime seasoning. And that's not all the grill is good for; you'll be grilling up some fresh poblano and green onion, making them the perfect additions to the lime slaw. Get your 2018 inaugural grill on, with one of our best grill recipes yet.
Halve and juice lime.
Stem and mince cilantro.
Stem poblano pepper, halve lengthwise, and seed.
Trim ends off green onions.
Pat chicken breasts dry.
In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for slaw), and a pinch of salt.
In another mixing bowl, combine mojito lime seasoning and 1 Tbsp. olive oil.
Make the Slaw
Heat a grill or grill pan over medium heat.
In another mixing bowl, combine slaw mix, remaining lime juice, brown sugar, 2 tsp. olive oil, cilantro, ¼ tsp salt, and a pinch of pepper. Set aside.
Grill the Green Onions and Poblano
Drizzle 1 tsp. olive oil over poblano halves and green onions.
Add green onions to hot grill. Cook undisturbed until charred, 1 minute per side.
Transfer green onions to a plate. Keep grill over medium heat.
Add poblano halves to hot grill, skin side down. Cook undisturbed until charred and tender, 3-5 minutes per side.
Transfer poblano to a plate. Keep grill over medium heat.
Grill the Chicken
Drizzle 1 tsp. olive oil over chicken breasts.
Add chicken to hot grill and cook undisturbed until browned, 4-6 minutes.
Flip chicken, and brush grilled side with mojito-lime oil. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove chicken to a plate.
How to get pro-looking crosshatch marks on grilled meats: Imagine your grill is a clock and place meat on grill so tip points at 10 o'clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side.
Finish the Dish
Cut poblano halves into thin strips.
Cut green onions into 1" pieces.
Stir poblano and green onion pieces into slaw.
Plate as pictured on front of card, garnishing chicken with lime sour cream. Bon appéti!