Grilled Chicken Chile Rellenos

Grilled chicken chile rellenos on white plates with gold silverware and extra sauce in a container next to it.

5 from 2 reviews

Grilled chicken chile rellenos are a healthier, easier twist on the Mexican classic. Made entirely on the grill from start to finish with real food ingredients, these grilled rellenos make a delicious and healthy dinner with easy clean up! (gluten-free)



For the Ranchero Sauce:

  • 3 tomatoes
  • 3 cloves garlic, unpeeled
  • 1/2 medium onion
  • 1 serrano pepper
  • Small handful cilantro, about 1/4 cup
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder

For the Rellenos:

  • 4 poblano peppers
  • 2 boneless, skinless chicken breasts
  • 1/2 tsp garlic power
  • 1/4 tsp chipotle powder
  • 1 tsp freshly cracked black pepper
  • 2 tbsp worcestershire sauce
  • 2 tbsp olive oil
  • 1/2 cup monterey jack cheese


  1. Heat grill to medium-high heat.
  2. Make a small foil boat and place garlic and serrano on it. Spray or brush garlic, serrano, onion and tomatoes with oil, and place on the grill. Cook, turning every few minutes, until outside skins are charred and insides are hot, about 15 minutes.
  3. Remove from grill and cover with foil for about 10 minutes to steam. This will make peeling skins easier.
  4. Peel skin off of tomatoes and serrano. Remove serrano seeds and stem. Remove peel from garlic. Place everything in a blender with cilantro, lime juice, olive oil, cumin, paprika and chipotle. Do not close the lid tightly. Crack it slightly and cover with a towel to prevent too much pressure from building up. Blend until smooth.
  5. While vegetables are cooking, cut a 'T' shape in each poblano by cutting horizontally across the top, only halfway deep so that the top remains attached on the underside. Cut vertically all the way down the center on the same side, only halfway through so that the bottom remains intact. Discard seeds.
  6. Season chicken breasts with garlic, chipotle powder and pepper. Drizzle with worcestershire sauce and oil and rub into chicken.
  7. Grill chicken over medium-high heat for 5 minutes on each side, then move to indirect heat until cooked through. Inside should reach 165°F. Remove chicken from grill and cut into 1/2-inch cubes.
  8. Stuff chicken into prepared poblano peppers. Sprinkle with cheese and place poblanos on direct heat on the grill until cheese has melted.
  9. Reheat ranchero sauce if necessary and serve peppers with sauce.


*If you're short on time or ingredients, you can make these without the ranchero sauce. They're just as good!

Keywords: grilled chicken Chile rellenos, healthy Chile relleno