Grilled Chicken & Fries Recipe

Prepare marinade

Peel and finely mince the garlic. In a bowl combine 3 tbs olive oil, minced garlic, 2 tbs lemon juice, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until blended.

Marinate chicken

Pat chicken breasts dry with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over, turning to coat. Marinate at room temperature for 15–30 minutes or refrigerate 30 minutes to 4 hours. If refrigerated, bring to room temperature for 15 minutes before grilling.

Preheat grill

Preheat a gas or charcoal grill to medium-high (around 400°F / 200°C). If using a grill pan, heat it over medium-high heat and lightly oil the grates or pan.

Grill chicken

Remove excess marinade from chicken and place on the hot grill. Cook 5–7 minutes per side depending on thickness, turning once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid pressing the chicken so juices stay inside. Total cook time usually 10–14 minutes.

Rest

Transfer chicken to a cutting board and loosely tent with foil. Rest 5 minutes so juices redistribute before slicing. Sprinkle with a little chopped parsley and a squeeze of lemon if desired.

Prepare potatoes

Wash and peel potatoes if you prefer (skin on is fine). Cut into 1/3–1/2 inch (8–12 mm) sticks for classic fries. Place cut potatoes into a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries.

Par-dry and toss with cornstarch

Drain the potatoes and rinse under cold water. Spread them on a clean kitchen towel or paper towels and pat dry thoroughly. In a large bowl toss the dried potato sticks with 2 tsp cornstarch until lightly coated. This helps create a crisp exterior.

Cooking option A — Deep-fry (recommended for crispiest)

Heat 2–3 cups oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until pale and tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry batches again 1.5–2.5 minutes until golden and crisp. Drain, then immediately season with 1.5 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika (if using).

Cooking option B — Oven-baked (lower oil)

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cornstarch-coated fries with 1 tbs oil (from the 1 cup listed use ~1 tbs per sheet) to coat. Spread in a single layer without overcrowding. Bake 20 minutes, flip and bake another 10–15 minutes until crisp and golden. For extra crispness, broil 1–2 minutes watching closely. Season with salt, pepper and paprika immediately after removing from oven.

Keep warm

If making fries in batches, keep cooked fries on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while finishing remaining batches.

Slice or serve whole the rested grilled chicken. Arrange fries alongside, sprinkle with chopped parsley and serve lemon wedges and ketchup or your preferred dipping sauce. Serve immediately while fries are hot and chicken juicy.