Grilled Chili-Lime Chicken Sandwiches and Potato Wedges
By Jessica RudolphPublished on June 22, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
2 large Yukon Gold potatoes (12 ounces each), unpeeled, cut lengthwise into ¾-inch-thick wedges¾ cup mayonnaise 1½ teaspoons grated lime zest plus 2 tablespoons juice1½ teaspoons table salt, divided1 teaspoon chili powder 6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed2 cups (5 ounces) coleslaw mix 1 jalapeño chile, stemmed, seeded, and minced4 large sandwich rolls, split 1 ripe avocado, halved, pitted, and mashed
Before You Begin
Add the jalapeño seeds if you like a spicier slaw. Take note: You'll use the mayonnaise mixture in four different places in this recipe.
Instructions
- Place potatoes in large bowl. Cover and microwave until edges of potatoes are translucent, about 7 minutes, shaking bowl halfway through microwaving; drain well.
- Combine mayonnaise, lime zest, ¼ teaspoon salt, and chili powder in small bowl. Combine chicken, ¼ cup mayonnaise mixture, and ¾ teaspoon salt in second bowl. Combine coleslaw mix, jalapeño, 2 tablespoons mayonnaise mixture, and lime juice in third bowl. Add 2 tablespoons mayonnaise mixture and remaining ½ teaspoon salt to bowl with potatoes and toss gently to coat. Reserve remaining mayonnaise mixture for serving.
- Grill chicken and potatoes over hot fire until browned and chicken registers at least 175 degrees and potatoes are tender, 12 to 16 minutes, turning as needed for even browning. Transfer to plate and tent with foil. Grill rolls cut sides down until toasted, about 1 minute. Cut chicken pieces in half crosswise. Spread avocado evenly on cut sides of rolls. Distribute chicken and slaw evenly among roll bottoms, then cap with roll tops. Serve sandwiches with potatoes and reserved mayonnaise mixture.
Time
45 minutesYield
Serves 4Ingredients
2 large Yukon Gold potatoes (12 ounces each), unpeeled, cut lengthwise into ¾-inch-thick wedges
¾ cup mayonnaise
1½ teaspoons grated lime zest plus 2 tablespoons juice
1½ teaspoons table salt, divided
1 teaspoon chili powder
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
2 cups (5 ounces) coleslaw mix
1 jalapeño chile, stemmed, seeded, and minced
4 large sandwich rolls, split
1 ripe avocado, halved, pitted, and mashed
Ingredients
2 large Yukon Gold potatoes (12 ounces each), unpeeled, cut lengthwise into ¾-inch-thick wedges
¾ cup mayonnaise
1½ teaspoons grated lime zest plus 2 tablespoons juice
1½ teaspoons table salt, divided
1 teaspoon chili powder
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
2 cups (5 ounces) coleslaw mix
1 jalapeño chile, stemmed, seeded, and minced
4 large sandwich rolls, split
1 ripe avocado, halved, pitted, and mashed
Ingredients
2 large Yukon Gold potatoes (12 ounces each), unpeeled, cut lengthwise into ¾-inch-thick wedges
¾ cup mayonnaise
1½ teaspoons grated lime zest plus 2 tablespoons juice
1½ teaspoons table salt, divided
1 teaspoon chili powder
6 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
2 cups (5 ounces) coleslaw mix
1 jalapeño chile, stemmed, seeded, and minced
4 large sandwich rolls, split
1 ripe avocado, halved, pitted, and mashed
Why This Recipe Works
A spicy mayonnaise mixture flavored the chicken and potatoes while preventing them from sticking to the grill.
Before You Begin
Add the jalapeño seeds if you like a spicier slaw. Take note: You'll use the mayonnaise mixture in four different places in this recipe.
Instructions
- Place potatoes in large bowl. Cover and microwave until edges of potatoes are translucent, about 7 minutes, shaking bowl halfway through microwaving; drain well.
- Combine mayonnaise, lime zest, ¼ teaspoon salt, and chili powder in small bowl. Combine chicken, ¼ cup mayonnaise mixture, and ¾ teaspoon salt in second bowl. Combine coleslaw mix, jalapeño, 2 tablespoons mayonnaise mixture, and lime juice in third bowl. Add 2 tablespoons mayonnaise mixture and remaining ½ teaspoon salt to bowl with potatoes and toss gently to coat. Reserve remaining mayonnaise mixture for serving.
- Grill chicken and potatoes over hot fire until browned and chicken registers at least 175 degrees and potatoes are tender, 12 to 16 minutes, turning as needed for even browning. Transfer to plate and tent with foil. Grill rolls cut sides down until toasted, about 1 minute. Cut chicken pieces in half crosswise. Spread avocado evenly on cut sides of rolls. Distribute chicken and slaw evenly among roll bottoms, then cap with roll tops. Serve sandwiches with potatoes and reserved mayonnaise mixture.
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