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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Hot Sauce
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
Thinly slice chicken. Divide salad, potatoes and chicken between plates. Serve spicy mayo on the side for dipping.
