Whisk together 1/2 cup vinaigrette, crushed red pepper, paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
Spicy with a taste of travel! Enjoy this traditional Portuguese chicken dish fresh off the grill.
Servings and Ingredients
|¾ c. plus 1 Tbsp. bottled champagne vinaigrette, divided|
|1 tbsp. Hy-Vee crushed red pepper|
|2 tsp. Hy-Vee paprika|
|1 ¾ tsp. kosher salt, divided|
|1 ¼ tsp. Hy-Vee black pepper, divided|
|1 (1-1/4-to1-1/2-lb.) pkg. Hy-Vee True boneless, skinless chicken thighs|
|6 baby B-size red potatoes, pierced|
|3 c. mixed salad greens|
|¼ red onion, cut into thin silvers|
|5 cherry tomatoes, halved|
|Lemon wedges, for garnish|
Things To Grab
- Medium bowl
- Large resealable plastic bag
- Charcoal or gas grill
- Serving board
Place chicken in a large resealable plastic bag. Pour vinaigrette mixture over chicken; close bag. Turn bag to evenly coat chicken. Marinate in refrigerator 30 minutes.
Meanwhile, place potatoes in a large microwave-safe bowl. Cover with plastic wrap. Microwave on high for 4 minutes, turning potatoes halfway through. Cut potatoes in half. Drizzle with 1 tablespoon vinaigrette; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees). Grill potatoes, cut sides down, for 5 minutes or until fork-tender and slightly charred. Remove from grill; cool completely. Drain chicken; discard marinade. Grill chicken 15 to 20 minutes or until 165 degrees, turning halfway through.
Whisk together remaining 1/4 cup vinaigrette, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in small bowl. Combine mixed greens, red onion, and cherry tomatoes. Drizzle with vinaigrette mixture; toss to coat.
To serve, arrange greens on serving board. Top chicken and potatoes. Garnish with lemon wedges.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 135mg
- Sodium: 1780mg
- Total Carbohydrates: 49g
- Protein: 34g
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