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Cuban Grilled Chicken Thighs

Cuban Grilled Chicken Thighs

with Sweet Potato Wedges and Lime-Butter Corn
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
700 kcal
Protein
: 
35g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Egg
  • Sulphites
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Sesame
  • May contain traces of allergens
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

2 unit(s)

Corn on the Cob

2 unit(s)

Sweet Potato

1 unit(s)

Lime

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

7 g

Cilantro

Not included in your delivery

1.5 tbsp

Oil*

2 tbsp

Butter*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories700 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber9 g
Protein35 g
Cholesterol175 mg
Sodium620 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium75 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep sweet potatoes
1
  •  Before starting, lightly oil the grill. Preheat the grill to medium-high (approx. 425°F). Preheat the oven to 425°F. 
  • Wash and dry all produce.
  • Remove 2 tbsp butter (4 tbsp) from the fridge and set aside to come to room temperature.
  • Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast sweet potatoes and prep
2
  • Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
  • While sweet potatoes cook, husk corn, then cut in half crosswise.
  • Roughly chop cilantro.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • In a small bowl, combine lime zest, 1/4 tsp (1/2 tsp) salt and softened butter. Set aside.
Grill chicken
3
  • Pat chicken dry with paper towels.
  • To a large bowl, add chicken. Season with salt, pepper and Smoked Paprika-Garlic Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
  • Add chicken to one side of the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
  • Remove from grill, cover and let rest for 2-3 mins.
Grill corn and make cilantro-lime dip
4
  • While chicken cooks, add corn to other side of the grill. Close lid and grill for 8-10 min, flipping once, until tender.
  • To another small bowl, add mayo, lime juice and half the cilantro. Season with salt and pepper, then stir to combine. 
Finish and serve
5

 

  • Thinly slice chicken. 
  • Divide chicken, sweet potato wedges and corn between plates. 
  • Spread lime butter onto corn, then sprinkle with remaining cilantro. Squeeze a lime wedge over top.
  • Serve with cilantro-lime dip on the side.
Modularity step (under step 3)
6

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.

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