Grilled Chicken Fritay Recipe

Prepare the marinade

Mince the garlic. In a bowl combine olive oil, soy sauce, fresh lime juice, honey, minced garlic, smoked paprika, ground cumin, black pepper, and kosher salt. Whisk until smooth.

Marinate the chicken

Place the chicken thighs in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat thoroughly. Seal and refrigerate for at least 30 minutes and up to 4 hours (for deeper flavor).

Preheat grill

About 15 minutes before cooking, remove chicken from fridge to take the chill off. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush grill pan with a little oil to prevent sticking.

Grill the chicken

Remove chicken from marinade and let excess drip off. Place on the hot grill. Cook 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and chicken has nice char marks. Transfer to a platter and tent loosely with foil; let rest 5 minutes before slicing.

Prepare the vegetables and potatoes

Peel (if desired) and cut sweet potatoes and Yukon Golds into 1/2-inch cubes. Dice red bell pepper and slice yellow onion into 1/2-inch pieces. If frozen corn is icy, rinse under warm water and drain well.

Par-cook potatoes (optional but recommended)

Place cubed potatoes in a pot of salted water. Bring to a simmer and cook 5 minutes until just starting to soften but still firm. Drain well and pat dry with kitchen towel to remove surface moisture. This short boil reduces pan time and ensures tender centers.

Sauté the fritay

Heat vegetable oil and butter in a large skillet over medium-high heat until shimmering. Add the par-cooked potatoes and spread into an even layer. Let cook without stirring 3–4 minutes to develop a crust, then stir and continue to cook 5–7 minutes until golden and nearly tender. Add the onion and red pepper and cook 4–5 minutes more until vegetables are softened. Stir in corn, salt, black pepper, and red pepper flakes; cook 2 more minutes until corn is heated through. Taste and adjust seasoning. Stir in chopped fresh cilantro off the heat.

Make the sauce

In a small bowl combine Greek yogurt, mayonnaise, lime juice, hot sauce, garlic powder, and chopped chives. Whisk until smooth and season to taste with a pinch of salt and more lime or hot sauce if desired.

Slice and plate

Slice the rested grilled chicken into 1/2-inch strips. Divide the fritay between 4 plates (or serve family-style). Top each portion with sliced grilled chicken. Drizzle or dollop the yogurt-lime sauce over the chicken and fritay. Garnish with lime wedges and an extra sprinkle of chopped cilantro or chives.

Serve

Serve immediately while hot. Leftovers keep chilled in an airtight container up to 3 days; reheat gently in a skillet or oven to preserve texture.