Grilled Chicken Recipe

Prepare marinade

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

Marinate chicken

If breasts are very thick, butterfly or pound to an even 3/4-inch thickness. Place 4 chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates lightly to prevent sticking.

Grill

Remove excess marinade and place chicken on the grill. Cook 4–6 minutes per side depending on thickness. Flip once using tongs. Aim for an internal temperature of 165°F (74°C). Avoid pressing down on the chicken to keep it juicy.

Rest

Transfer chicken to a clean plate, tent loosely with foil and rest 5 minutes to allow juices to redistribute. Slice or leave whole for serving.

Prep potatoes

Wash and scrub 4 russet potatoes. Peel if preferred. Cut into 1/3–1/2-inch thick sticks. Place cut fries into a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Optional toss with cornstarch

For extra-crispy fries, put the dried potato sticks into a bowl, sprinkle 2 tsp cornstarch, and toss until evenly coated. Shake off any excess cornstarch.

Heat oil

Pour about 1 cup oil into a heavy skillet (cast-iron) or deep fryer — oil depth should be about 1/2–1 inch for pan-frying. Heat to 350°F (175°C). If you don't have a thermometer, test with one fry: oil should sizzle steadily but not smoke.

Fry in batches

Fry potatoes in a single layer in batches for about 4–5 minutes until pale golden and tender. Remove to a paper towel–lined tray to drain. Increase oil to 375°F (190°C) and return fries in batches for a second fry 1.5–3 minutes until deep golden and crisp. Drain on fresh paper towels.

Season

While fries are still hot, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste) and toss gently to coat.

Plate the rested grilled chicken with a generous portion of fries. Garnish with chopped parsley and lemon wedges. Serve ketchup or preferred dipping sauce on the side. Squeeze lemon over chicken if desired.