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Ingredients
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Chicken & Marinade
Optional: Fries
Optional: Fruit Serving
To Finish
Method
Chicken & Marinade
Prepare and marinate
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch for even cooking. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1.5 tsp salt and 3/4 tsp black pepper. Whisk to blend.
Place chicken in a shallow dish or resealable bag and pour the marinade over. Turn to coat thoroughly. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. Remove chicken from fridge 15 minutes before grilling to come closer to room temperature.
Grill the chicken breasts 5–7 minutes per side, with the lid closed if using an outdoor grill, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid pressing the chicken while cooking. Remove from grill and let rest 5 minutes to allow juices to redistribute.
Optional: Fries
Prepare potatoes
While the chicken marinates, wash and scrub the potatoes. Cut into 1/4–1/2-inch fries (or wedges) and place in a large bowl of cold water. Soak 15–30 minutes to remove excess starch, then drain and pat very dry with towels.
Season and cook
Toss dried potatoes with 2 tbs vegetable oil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder if using. Spread in a single layer on a baking sheet (use two if needed) and bake in a 425°F (220°C) oven for 25–30 minutes, flipping once halfway, until golden and crisp. Alternatively, deep-fry at 350°F (175°C) in batches for 3–5 minutes until golden, then drain on paper towels and season immediately.
Optional: Fruit Serving
Assemble fruit: Rinse and prepare fruit (halve grapes, core and slice apples, wash berries). Combine about 3 cups mixed fruit in a bowl. Toss with 1/2 tsp lemon zest and 1 tsp honey if desired. Chill briefly or serve at room temperature as a refreshing side option to the grilled chicken.
To Finish
Plate: Arrange a grilled chicken breast per serving alongside the fries or a portion of the fruit. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges for squeezing over the meat.