Portuguese Grilled Chicken

Portuguese Grilled Chicken

with Potatoes and Salad

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Grilled chicken gets a true classic treatment with this recipe. Warming paprika-marinated chicken with steamy spiced potatoes and a bright fresh salad make this dish come alive. Tonight, the best churrasqueira is in your backyard!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Paprika-Cumin-Garlic Blend


9 g


460 g

Russet Potato

56 g

Spring Mix

113 g

Baby Tomatoes

7 g


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2.5 tbsp

Hot Sauce

1 tbsp

Red Wine Vinegar


Not included in your delivery

½ tsp


¼ tsp


2.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate50 g
Sugar3 g
Dietary Fiber6 g
Protein46 g
Cholesterol135 mg
Sodium1550 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Aluminum Foil
Measuring Spoons
Paper Towel
Silicone Brush
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.

Heat Guide for Step 3 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium and 3 tbsp spicy!

Peel, then mince or grate garlic (6 cloves for 4 ppl). Halve tomatoes. Roughly chop cilantro. Cut potatoes into 1/2-inch pieces.


Add potatoes, half the garlic, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)


Combine 2 tbsp hot sauce (NOTE: Reference Heat Guide.), Paprika-Cumin-Garlic Blend, remaining garlic, 1/4 tsp salt and 1 tbsp oil (dbl both for 4 ppl) in the same large bowl (from step 2). Pat chicken dry with paper towels. Add chicken to the large bowl and toss to coat.


Place potato pouch on one side of grill, close lid and grill over medium-high heat, until tender, 18-20 min. Add chicken to the other side of the grill. Brush any remaining sauce from the bowl over top. Close lid and grill until chicken is cooked through, flipping once, 5-7 min per side.**


While chicken and potatoes grill, combine vinegar and 1/2 tbsp oil in another large bowl. Add spring mix and tomatoes, then toss to coat. Season with salt and pepper. Combine mayo and 1/2 tbsp hot sauce (dbl for 4 ppl) in a small bowl. (TIP: Add up to 1 tbsp for 2 ppl or 2 tbsp for 4 ppl, if you like it spicy!).


Thinly slice chicken. Divide salad, potatoes and chicken between plates. Sprinkle cilantro over top. Serve spicy mayo on the side, for dipping.