Instructions
Step 1. Preheat the grill to medium-high heat and lightly oil the grates.
Step 2. Pat the chicken dry and rub it with olive oil, salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika.
Step 3. Grill the chicken for 30 to 35 minutes, turning occasionally, until fully cooked and the internal temperature reaches 165°F (74°C).
Step 4. During the last 5 minutes of grilling, brush the chicken generously with barbecue sauce mixed with honey.
Step 5. Preheat the oven to 425°F (220°C).
Step 6. Toss the potato fries with vegetable oil and a pinch of salt.
Step 7. Spread the fries on a baking sheet in a single layer and bake for 30 to 35 minutes, turning halfway through, until golden and crispy.
Step 8. In a bowl, combine the cherry tomatoes, cucumber, red onion, and mixed greens.
Step 9. Toss the salad lightly with ranch or herb dressing.
Step 10. Place the grilled BBQ chicken on serving plates alongside the fries and salad.
Step 11. Garnish with chopped fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Reheat fries in the oven or air fryer at 375°F (190°C) for 5 to 8 minutes to restore crispness.
Avoid reheating the salad; prepare fresh salad when serving leftovers.
Freeze cooked chicken for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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