Name: Grilled Chili-Lime Chicken Sandwiches and Potato Wedges
Total time: 45 min
Yield: Serves 4
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 single batch of chili-lime mayonnaise does the work of four separate components in this recipe. We used it to coat the chicken as a quick marinade, to season the potato wedges before grilling, to dress the jalapeño slaw, and as a dipping sauce at the table. The fat in the mayonnaise also acted as a practical grilling aid, preventing both the chicken and the potatoes from sticking to the grate without requiring any additional oil. Microwaving the potato wedges before they hit the grill parcooked them so that their interiors turned creamy and tender in the same time it took the chicken to cook through. Mashed avocado spread across the toasted rolls imparted a cool, buttery richness that balanced the heat of the chili and jalapeño running through the rest of the sandwich.

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.