Golden Chicken Fillet Recipe

Prepare chicken

Pat chicken fillets dry with paper towels. If fillets are very thick, butterfly or lightly pound to an even thickness about 1/2 inch (1.2 cm) for even cooking.

Make marinade

In a bowl combine olive oil, lemon juice, minced garlic, paprika, turmeric, cumin, oregano, salt, black pepper and honey. Whisk until smooth.

Marinate

Place chicken fillets in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat all surfaces. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable.

Bring to room temperature & preheat

Remove chicken from fridge 20 minutes before cooking to come toward room temperature. Meanwhile preheat a grill or grill pan to medium-high (around 200–230°C / 400–450°F).

Grill chicken

Brush grill grates or pan lightly with oil. Place fillets on the hot grill and cook for 4–6 minutes per side depending on thickness. Do not press down. Turn once when grill marks form and chicken releases easily. Cook until internal temperature reaches 74°C (165°F).

Finish with butter

During the last minute of cooking, place 1/4 tablespoon unsalted butter on each fillet to melt and glaze the surface for a richer finish.

Rest

Transfer chicken to a plate and let rest for 5 minutes before serving so juices redistribute. Squeeze a little lemon juice over each fillet and sprinkle with chopped parsley.

Prepare potatoes

Peel (optional) and cut potatoes into evenly sized sticks about 1/2 inch (1.2 cm) thick. Rinse cut potatoes under cold water until water runs clear to remove excess starch.

Soak

Soak the cut potatoes in cold water for 30 minutes (or up to 2 hours) to draw out starch for crisper fries. Drain and pat completely dry with towels.

Coat (optional for extra crisp)

If using cornstarch: toss the dried potato sticks with 1 tablespoon cornstarch in a large bowl until lightly and evenly dusted. This creates a crisper exterior when fried or baked.

Fry method (deep fry)

Heat oil in a deep pan or fryer to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain, season with salt and pepper, and keep warm.

Oven method (bake)

If you prefer oven fries: preheat oven to 220°C (425°F). Toss dried potato sticks with 1–2 tablespoons oil, spread in a single layer on a baking sheet lined with parchment, and roast for 25–35 minutes, turning once, until golden and crisp. Season with salt and pepper after roasting.

Finish fries

When fries are done, immediately toss with a pinch more salt and a little chopped parsley if desired. Serve hot alongside the grilled chicken fillet.

Arrange one chicken fillet per plate with a portion of fries. Spoon any resting juices from the chicken onto the fillet. Garnish with remaining chopped parsley and a lemon wedge on the side. Serve immediately.