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Grilled Chicken & Fries Plate

A delicious and satisfying dish featuring marinated grilled chicken served with crispy fries, complemented by a creamy garlic dip.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken leg quarters Choose high-quality chicken with good fat content.
  • 1 tbsp olive oil
  • 1 tbsp paprika Smoked paprika can add extra flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp black pepper
  • Salt to taste
For the Fries
  • 4 large potatoes Look for firm, blemish-free potatoes.
  • 2 tbsp butter Melted butter for basting.
For the Dip
  • 1/2 cup Greek yogurt or mayo Use plant-based yogurt for a dairy-free option.
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
For Serving
  • garnish Fresh parsley, chopped To sprinkle over the dish.

Method
 

Preparation
  1. Rub the chicken leg quarters with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Let it marinate for 20 minutes.
Cooking Fries
  1. Slice the potatoes into thick fries and fry or bake until golden and crispy, adding salt immediately after cooking.
Grilling Chicken
  1. Preheat your grill or oven to 400°F. Grill or bake the chicken for 35-40 minutes, basting halfway with melted butter and ensuring it reaches 165°F internal temperature.
Making the Dip
  1. In a bowl, combine Greek yogurt or mayo, minced garlic, lemon juice, chopped parsley, salt, and pepper until creamy.
Plating
  1. Arrange the grilled chicken, crispy fries, tomato slices, and red onion on a platter. Serve with the creamy dip on the side and sprinkle with fresh parsley.

Notes

For the best flavor, consider marinating the chicken overnight and soaking the sliced potatoes in cold water for 30 minutes before cooking to achieve crispier fries. Leftovers can be stored in the fridge for up to three days or frozen for three months.