Grilled Chicken with Fries and Cucumber Salad

Instructions

Step 1: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, dried parsley, salt, black pepper, chili powder, barbecue sauce, and lemon juice.

Step 2: Add the chicken leg quarters and coat them evenly with the seasoning mixture. Let the chicken marinate for at least 30 minutes.

Step 3: Preheat the oven or grill to 400°F (200°C).

Step 4: Arrange the chicken on a baking tray or grill rack and cook for 40–45 minutes, turning occasionally, until fully cooked and slightly charred.

Step 5: Cook the French fries according to package instructions or fry fresh potato strips until golden and crispy.

Step 6: In a small bowl, mix mayonnaise with dried dill to prepare the cucumber salad dressing.

Step 7: Prepare the salad by combining chopped lettuce, cucumber slices, and tomato slices. Drizzle lightly with the dill dressing.

Step 8: Arrange the grilled chicken, fries, salad, ketchup, and barbecue sauce on serving plates.

Step 9: Garnish the chicken with fresh parsley and serve immediately while hot.

Storage and Reheating Tips

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

Reheat the chicken and fries in an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through and crispy.

Fresh salad is best prepared just before serving to maintain its crunch and freshness. Keep dipping sauces refrigerated until ready to use.