Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Once cooled, peel off the skin, remove the seeds, and roughly chop the flesh.
In a blender or food processor, combine the roasted poblano peppers, garlic, cilantro, lime juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
Place your brined chicken pieces in a resealable plastic bag or shallow dish. Pour the poblano marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Remove the chicken from the marinade and discard any excess. Grill, roast, or pan-sear the chicken until cooked through, reaching an internal temperature of 165°F (74°C).
Once cooked, let the chicken rest for a few minutes before slicing or serving. Garnish with additional fresh cilantro and lime wedges if desired. Enjoy!
