Wood-fired Chicken + Fries Recipe

Prepare the marinade

In a large bowl, combine minced garlic, chopped rosemary, lemon zest, lemon juice, olive oil, salt, and black pepper. Mix well to form a marinade.

Marinate the chicken

Add the boneless chicken thighs to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Prepare the wood fire

Soak the wood chips or hardwood chunks in water for at least 30 minutes. Prepare an outdoor grill or wood-fired oven, ensuring one side is set up for indirect heat. Add the soaked wood chips to the fire to create smoke.

Grill the chicken

Place the marinated chicken thighs on the grill over indirect heat. Cover and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Move to direct heat briefly to char and crisp the outside, if desired.

Rest the chicken

Remove the chicken from the grill and let rest for 5 minutes before serving.

Prepare the potatoes

Peel the russet potatoes and cut them into thin fries (about 1/4 inch thick). Rinse in cold water and soak for 30 minutes to remove excess starch.

Dry the fries

Drain and thoroughly dry the potato sticks using a clean kitchen towel or paper towels.

Pre-fry the potatoes

Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Final fry for crispiness

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes, or until golden brown and crispy. Drain and season immediately with salt.

Garnish with chopped fresh parsley, if desired, and serve hot alongside the grilled chicken.