Grilled Chicken and Chips with Garlic Herb Sauce

Instructions

Step 1. Pat the chicken dry and place it in a bowl. Add olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Mix well to coat and marinate for at least 30 minutes.

Step 2. Preheat the grill or grill pan to medium-high heat.

Step 3. Grill the chicken for 30–35 minutes, turning occasionally, until the skin is golden brown and the internal temperature reaches 165°F (74°C).

Step 4. While the chicken cooks, soak the potato fries in cold water for 20 minutes. Drain and pat dry thoroughly.

Step 5. Toss the fries with vegetable oil and a pinch of salt.

Step 6. Bake the fries in a preheated 425°F (220°C) oven for 30–35 minutes, turning halfway through, until crispy and golden. Alternatively, deep-fry until golden brown.

Step 7. In a small bowl, combine mayonnaise, sour cream, lemon juice, garlic, parsley, dill, salt, and pepper. Mix until smooth.

Step 8. Arrange the grilled chicken, fries, sliced red onions, and tomatoes on a serving platter.

Step 9. Sprinkle chopped parsley over the fries and chicken.

Step 10. Serve immediately with the garlic herb sauce on the side.

Storage and Reheating Tips

Store leftover chicken, fries, and sauce separately in airtight containers in the refrigerator for up to 3 days.

Keep the garlic herb sauce refrigerated and use within 2 days for best freshness.

Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.

Reheat the fries in an oven or air fryer at 400°F (200°C) for 5–8 minutes to restore crispness.

Avoid microwaving the fries, as they may become soft and lose their texture.