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Portuguese Grilled Chicken

Portuguese Grilled Chicken

with Potatoes and Salad

Grill
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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!

Tags:Spicy
Allergens:Sulphites/SulfiteEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Paprika-Cumin-Garlic Blend

(ContainsSulphites/Sulfite)

9 g

Garlic

460 g

Russet Potato

56 g

Spring Mix

113 g

Baby Tomatoes

7 g

Cilantro

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2.5 tbsp

Hot Sauce

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Salt*

¼ tsp

Pepper*

2.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Zester
Large Bowl
Aluminum Foil
Measuring Spoons
Paper Towel
Silicone Brush
Tongs
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

3

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.

4

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.**

5

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!).

6

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