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Grilled Chicken & Fries Plate with Garlic Herb Sauce

A delightful dish featuring tender, grilled chicken marinated with spices, served alongside crispy fries and drizzled with a creamy garlic herb sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken leg quarters or drumsticks Choose high-quality meat for the best flavor.
  • 2 tbsp olive oil For marinating the chicken.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
For the Fries
  • 4 large potatoes, cut into fries Select firm, unblemished potatoes.
  • 2 tbsp vegetable oil For tossing the fries.
  • Salt to taste Add according to preference.
For the Garlic Herb Sauce
  • 1 cup mayonnaise
  • 2 tbsp sour cream
  • 2 cloves garlic, minced
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice
  • Salt and pepper to taste Adjust seasoning as needed.
For Serving
  • 1 tbsp chopped parsley For garnish.

Method
 

Preparation
  1. In a large bowl, mix 2 tablespoons of olive oil with paprika, garlic powder, onion powder, oregano, salt, and black pepper. Coat the chicken in this marinade and let it sit for at least 30 minutes.
Cooking the Fries
  1. Preheat your oven to 425°F (220°C). Toss the cut potatoes with vegetable oil and season lightly with salt. Bake them on a baking sheet for 30–35 minutes until golden and crispy.
Grilling the Chicken
  1. Preheat the grill to medium heat. Place the marinated chicken on the grill and cook for 30–35 minutes, flipping occasionally until reaching an internal temperature of 165°F.
Making the Sauce
  1. In a mixing bowl, whisk together mayonnaise, sour cream, minced garlic, chopped parsley, lemon juice, and salt and pepper. Adjust seasoning to your liking.
Assembling the Plate
  1. On a large serving platter, arrange the crispy fries and grilled chicken. Add slices of tomato, cucumber, and red onion, then drizzle with garlic herb sauce.

Notes

For serving, pair this dish with a vibrant salad or steamed vegetables. Store leftovers in the fridge for up to four days in an airtight container, or freeze for up to three months.