Grilled Chili-Cumin Chicken Thighs with Lime-Radish Winter Slaw & Grilled Red Potatoes
A quick, sizzling Texas-friendly grill dinner: smoky-spiced chicken thighs with a crunchy winter slaw (cabbage + radish + lime) and warm potatoes on the side. Big flavor, minimal fuss.
Back to full listIngredients
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs (1 lb) 1 lb $3.99 sale
- Green Cabbage 8 oz (about 3 cups shredded) $0.89/lb
- Green Top Red Radishes (or Organic Radishes) 4 radishes, thinly sliced $0.99 (or $1.99 organic)
- Fresh Organic Limes - Each 1 lime (juice + zest optional) $0.99
- Kroger® Red Potatoes (5 lb bag) 12 oz, sliced into 1/2-inch rounds $3.99 sale
- Olive oil 2 Tbsp, divided
- Kosher salt 1 1/2 tsp, divided
- Black pepper 1/2 tsp, divided
- Ground cumin 1 tsp
- Chili powder 1 tsp
- Smoked paprika 1 tsp
- Honey or sugar (optional) 1 tsp (balances lime)
Instructions
- Prep grill for medium-high heat (about 400–450°F). Clean and oil grates.
- Prep potatoes: toss 12 oz red potato rounds with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Put in a grill basket or on foil with holes poked for airflow.
- Season chicken: pat dry 1 lb boneless skinless chicken thighs. Toss with 1 Tbsp olive oil, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp cumin, 1 tsp chili powder, and 1 tsp smoked paprika.
- Grill potatoes first: grill in basket/foil 12–15 minutes total, turning once or twice, until tender and browned at edges.
- Grill chicken: place thighs on grill and cook 5–7 minutes per side (10–14 minutes total), until nicely charred and 165°F internal temp. Rest 5 minutes.
- Make slaw while things grill: shred 8 oz green cabbage (about 3 cups). Thinly slice 4 radishes. In a bowl, toss cabbage + radish with juice of 1 lime, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp honey (optional). Let sit 5 minutes to soften slightly.
- Plate chicken with grilled potatoes and a big pile of crunchy lime-radish slaw.
Health notes: ~650–850 calories per serving. Healthiness: **Moderate** (high protein; slaw is light and high-fiber; thighs add fat—trim skin and go easy on oil to lighten).
Drink pairing: Smoky spice + tangy slaw works beautifully with **Rosé** (dry, Provence-style) or **Mexican-style lager** if you’re skipping wine. If you want red, pick a low-tannin **Gamay** or **Grenache**. Local(ish) TX tip: check for **William Chris Rosé** (TX) when available.