Grilled Chicken with Fries and Garlic Herb Dip

Instructions

Step 1: Peel and cut the potatoes into fries, rinse under cold water, and pat dry thoroughly.

Step 2: Heat vegetable oil in a deep fryer or large pan and fry the potatoes until golden brown and crispy. Remove and lightly season with salt.

Step 3: In a bowl, season the chicken leg quarters with olive oil, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and lemon juice.

Step 4: Heat a grill pan or oven to medium-high heat and cook the chicken for 35 to 40 minutes, turning occasionally, until fully cooked and nicely charred.

Step 5: In a small bowl, prepare the garlic herb dip by combining mayonnaise or yogurt, minced garlic, parsley, and lemon juice.

Step 6: Mix the dip until smooth and creamy.

Step 7: Arrange sliced tomatoes and red onions on serving plates.

Step 8: Place the grilled chicken, crispy fries, and garlic herb dip alongside the vegetables.

Step 9: Garnish with extra chopped parsley.

Step 10: Serve immediately while the chicken and fries are hot.

Storage and Reheating Tips

Store leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. Keep the garlic herb dip and sliced vegetables refrigerated separately for freshness.

Reheat the chicken and fries in an oven or air fryer at 180°C for 5 to 10 minutes until heated through and crispy. The dip and vegetables are best served cold and should not be reheated.