Portuguese-Style Grilled Chicken
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Portuguese-Style Grilled Chicken

Portuguese-Style Grilled Chicken

with Potatoes and Salad

Grilled chicken gets a classic Portuguese treatment in this recipe! Warming paprika- and cumin-marinated chicken breasts are a match made in heaven for steamy, garlicky potatoes and a bright, fresh salad. 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 Time


serving amount

2 unit

Chicken Breasts

1 tbsp

Paprika-Cumin-Garlic Blend

(Contains Sulphites)

3 unit

Garlic, cloves

460 g

Russet Potato

56 g

Spring Mix

113 g

Baby Tomatoes

2 tbsp


(Contains Egg, Mustard)

2 tbsp

Hot Sauce

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.38 tsp


0.13 tsp


3 tbsp



Nutrition Values

Calories700 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate49 g
Sugar3 g
Dietary Fiber6 g
Protein45 g
Cholesterol135 mg
Sodium1220 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.


Large Bowl
Aluminum Foil
Measuring Spoons
Paper Towel
Silicone Brush
Small Bowl


Prep veggies

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Peel, then mince or grate garlic. Halve tomatoes. Cut potatoes into 1/2-inch pieces.

Prep potatoes

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. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) Brush foil with 1/2 tbsp oil (dbl for 4 ppl).Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch edges to seal pouch.

Marinate chicken

Combine Paprika-Cumin-Garlic Blend, remaining garlic, 1/4 tsp salt, 1 tbsp oil and 1 tbsp hot sauce (dbl all for 4 ppl) in the same bowl. Pat chicken dry with paper towels. Add chicken to the bowl with marinade. Toss to coat.

Grill potatoes and chicken

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

Make salad and spicy mayo

Meanwhile, whisk together vinegar and 1/2 tbsp oil (dbl for 4 ppl) in another large bowl. Add spring mix and tomatoes. Season with salt and pepper, then toss to coat. Set aside.Combine mayo and remaining hot sauce in a small bowl.

Finish and serve

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