13 Crispy Grilled Chicken And Potatoes Recipes For Comfort Meals

As a fellow lover of all things chicken and potatoes, I’m thrilled to share these 13 crispy grilled chicken and potatoes recipes that are perfect for those cozy comfort meals we all crave. Just think about juicy, marinated chicken alongside perfectly roasted potatoes that are crispy and bursting with flavor. Each recipe brings something different to the table, from herb-infused goodness to zesty chipotle lime. These dishes promise a delightful blend of flavors and textures. Ready to explore these tasty combinations?

Herb-Marinated Grilled Chicken With Garlic Parmesan Potatoes

Herb-Marinated Grilled Chicken With Garlic Parmesan Potatoes is a delightful dish that brings together succulent, herb-infused chicken and crispy, savory potatoes. This meal is perfect for a family gathering or a casual dinner party, offering a balance of flavors that will tantalize your taste buds.

The chicken is marinated in a blend of aromatic herbs, olive oil, and lemon juice, which not only tenderizes the meat but also imparts an invigorating zest. The potatoes, on the other hand, are seasoned with garlic and Parmesan, then grilled to a golden crisp, creating the perfect side to complement the juicy chicken.

This recipe is designed to serve 4-6 people, making it an excellent choice for a small group. The preparation involves marinating the chicken for at least an hour to guarantee maximum flavor absorption. The potatoes are parboiled before grilling, ensuring they’re cooked through and have a delightful crispy exterior.

With some simple preparation and grilling, you can create a meal that’s both elegant and comforting.

Ingredients:

*For the Herb-Marinated Grilled Chicken:*

• 4-6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For the Garlic Parmesan Potatoes:

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Marinate the Chicken:
• In a bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, salt, and pepper. Mix well.
• Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, guaranteeing all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for more intense flavor.
2. Prepare the Potatoes:
• In a large pot of salted boiling water, add the halved baby potatoes. Cook for about 10 minutes, or until just tender. Drain and set aside.
• In a mixing bowl, combine olive oil, minced garlic, grated Parmesan, salt, and pepper. Toss the parboiled potatoes in this mixture until they’re well coated.
3. Grill the Chicken:
• Preheat the grill to medium-high heat. Lightly oil the grill grates.
• Remove the chicken from the marinade and place on the grill. Discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Remove from the grill and let rest for a few minutes before serving.
4. Grill the Potatoes:
• While the chicken is resting, place the coated potatoes on the grill, cut side down. Grill for about 5-7 minutes on each side, or until they’re crispy and golden brown.
• Remove from grill and garnish with fresh parsley.

Extra Tips:

For the best results, make sure that the chicken is marinated for at least an hour to allow the flavors to penetrate the meat. If you’re short on time, you can prepare the marinade and let the chicken sit while you prep the potatoes.

When grilling, avoid overcrowding the grill to guarantee even cooking and to achieve those perfect grill marks. Finally, always let the grilled chicken rest before slicing to keep the juices locked in, guaranteeing each bite is tender and flavorful.

Spicy Cajun Grilled Chicken and Sweet Potato Wedges

Transform your dinner with this mouth-watering Spicy Cajun Grilled Chicken and Sweet Potato Wedges recipe. This dish brings together the robust flavors of Cajun spices with the natural sweetness of sweet potatoes, creating a perfect balance of spicy and sweet.

Whether you’re planning a family dinner or a casual get-together, this recipe will certainly impress your guests with its vibrant flavors and crispy textures.

The grilled chicken is infused with a spicy Cajun marinade, which not only adds a punch of flavor but also keeps the chicken juicy and tender. Paired with perfectly roasted sweet potato wedges, this meal isn’t only delicious but also nutritious.

The sweet potatoes are seasoned with a mix of spices that complement the Cajun flavors, and their natural sweetness is enhanced through roasting. This dish serves 4-6 people and is perfect for those who love a bit of heat in their meals.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 large sweet potatoes
• 2 tablespoons olive oil (for potatoes)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Add 3 tablespoons of olive oil and stir until well combined to form a marinade.
2. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, assuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
3. Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, then cut them into wedges. In a large bowl, toss the wedges with 2 tablespoons of olive oil, ground cumin, chili powder, salt, and pepper until evenly coated.
4. Roast the Sweet Potatoes: Spread the sweet potato wedges in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the edges.
5. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
6. Serve: Once the chicken and sweet potato wedges are cooked, transfer them to a serving platter. Garnish with freshly chopped parsley for an added touch of color and freshness. Serve hot and enjoy!

Extra Tips:

For an even deeper flavor, consider marinating the chicken overnight in the refrigerator. If you prefer a less spicy dish, adjust the amount of cayenne pepper to your liking.

For added convenience, you can prepare the sweet potato wedges in advance and store them in the refrigerator until ready to roast. Using a meat thermometer assures your chicken is perfectly cooked and safe to eat.

Finally, remember to let the chicken rest for a few minutes after grilling to allow the juices to redistribute, assuring each bite is moist and flavorful.

Lemon Thyme Grilled Chicken With Rosemary Roasted Potatoes

Lemon Thyme Grilled Chicken With Rosemary Roasted Potatoes is a delightful dish that brings together the zesty flavors of lemon and thyme with the earthy tones of rosemary and potatoes. This combination creates a harmonious balance of flavors that’s both invigorating and comforting, perfect for a family dinner or an outdoor gathering.

The grilled chicken is marinated in a lemon-thyme mixture, infusing it with bright citrus notes, while the potatoes are roasted with rosemary, giving them a fragrant and crispy finish.

This recipe serves 4-6 people, making it ideal for a small group or family meal. The preparation is straightforward, yet the outcome is a sophisticated dish that never fails to impress. The key lies in allowing enough time for the chicken to marinate, guaranteeing that all the flavors are absorbed, and roasting the potatoes until they reach a perfect crispiness.

With this recipe, you’ll enjoy a wholesome and satisfying meal that’s sure to be a crowd-pleaser.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 4 large potatoes, cut into wedges
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh rosemary, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme and rosemary sprigs for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, and fresh thyme. Season the mixture with salt and pepper to taste. This will serve as the marinade for the chicken.
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for more intense flavor.
3. Preheat the Oven: While the chicken is marinating, preheat your oven to 400°F (200°C).
4. Prepare the Potatoes: In a large bowl, toss the potato wedges with olive oil, chopped rosemary, salt, and pepper until they’re evenly coated.
5. Roast the Potatoes: Spread the potato wedges on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, turning them halfway through the cooking time.
6. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill each breast for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks.
7. Serve the Dish: Arrange the grilled chicken and roasted potatoes on a serving platter. Garnish with fresh thyme and rosemary sprigs if desired. Serve immediately for the best flavor and texture.

Extra Tips:

To guarantee the chicken is juicy and flavorful, avoid overcooking it on the grill. Use a meat thermometer to check the internal temperature, aiming for 165°F (74°C).

If you want an extra burst of flavor, consider adding a dash of smoked paprika to the potatoes before roasting. Additionally, this dish pairs beautifully with a simple green salad or steamed vegetables for a well-rounded meal.

Honey Mustard Grilled Chicken and Crispy Potato Skins

Honey Mustard Grilled Chicken and Crispy Potato Skins is a delightful combination that brings together the savory flavors of marinated chicken with the satisfying crunch of potato skins. This dish is perfect for a family dinner or a small gathering, offering a balance of sweetness from honey and the tanginess of mustard, paired with the comforting texture of crispy potatoes.

The key to this recipe is the marinade, which infuses the chicken with flavor, and the method of preparing the potato skins to reach the perfect level of crispiness. To prepare this dish for 4-6 people, you’ll need to start by marinating the chicken for at least an hour, allowing the honey mustard to penetrate and tenderize the meat.

Meanwhile, the potato skins are prepared by baking and then frying them to achieve that desirable crisp. This recipe takes around 90 minutes, including preparation and cooking time, making it a manageable yet rewarding endeavor for a weekend meal.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 4 large russet potatoes
• 1/2 cup shredded cheddar cheese
• 3 tablespoons sour cream
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Cooking spray

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, salt, and pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour.
2. Prep the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Prick each potato a few times with a fork, then place them directly on the oven rack or a baking sheet. Bake for about 45 minutes, or until they’re tender when pierced with a fork.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.
4. Prepare Potato Skins: Once the potatoes are baked and cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skin. Set the scooped-out flesh aside for another use. Preheat a large skillet over medium heat and spray it with cooking spray. Place the potato skins in the skillet, skin side down, and cook for about 5 minutes until crispy. Flip and sprinkle the inside with cheddar cheese. Cook for an additional 2 minutes until the cheese is melted.
5. Assemble and Serve: Place the grilled chicken on a serving platter and garnish with chopped green onions. Arrange the crispy potato skins around the chicken. Serve with a dollop of sour cream on each potato skin and enjoy your meal!

Extra Tips: To enhance the flavor of the grilled chicken, consider adding a pinch of garlic powder or smoked paprika to the marinade. If you’re short on time, you can use pre-cooked bacon bits to sprinkle on top of the potato skins for added flavor.

For an extra kick, add a dash of hot sauce to the sour cream before serving. When grilling, make certain the grill is well-oiled to prevent the chicken from sticking, and always let the meat rest after grilling to retain its juices.

Smoky Paprika Grilled Chicken With Cheesy Potato Bake

Smoky Paprika Grilled Chicken With Cheesy Potato Bake is an exquisite dish that combines the robust flavors of grilled chicken seasoned with smoky paprika and the creamy richness of a cheesy potato bake. This dish is perfect for family gatherings or a satisfying dinner with friends, offering a delightful balance of textures and flavors.

The grilled chicken is marinated with a blend of spices that highlight the smoky notes of paprika, while the potato bake provides a comforting, cheesy contrast that complements the savory chicken perfectly.

The preparation involves marinating the chicken to allow the spices to infuse deeply, creating a juicy and flavorful bite. Meanwhile, the potato bake is prepared with layers of tender potatoes smothered in a creamy cheese sauce, baked to golden perfection.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small group. It’s both satisfying and impressive, yet simple enough to prepare without the need for advanced cooking skills.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Juice of 1 lemon
• 6 medium potatoes, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Cooking Instructions:

1. Prepare the Chicken Marinade: In a large bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, olive oil, and lemon juice. Mix well to create a marinade. Add the chicken breasts to the bowl, guaranteeing each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
2. Preheat and Prepare the Grill: Preheat your grill to medium-high heat. While the grill is heating, remove the chicken from the refrigerator to allow it to come to room temperature.
3. Cook the Chicken: Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes before serving.
4. Prepare the Potato Bake: Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of butter. Layer the thinly sliced potatoes in the dish.
5. Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Add heavy cream, salt, pepper, and thyme, stirring until well combined. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and the sauce is smooth.
6. Assemble and Bake: Pour the cheese sauce over the layered potatoes, guaranteeing all slices are covered. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
7. Serve: Slice the grilled chicken breasts and serve alongside the cheesy potato bake. Garnish with fresh herbs if desired.

Extra Tips: For an added layer of flavor, consider adding a pinch of cayenne pepper to the marinade for a subtle heat. When grilling the chicken, avoid flipping it too often to guarantee it forms a nice crust.

If you prefer a more indulgent potato bake, try incorporating a mix of cheeses, such as mozzarella or gouda, for a more complex flavor profile. Finally, always let the chicken rest before slicing to retain its juices and guarantee a tender bite.

Teriyaki Glazed Grilled Chicken and Sesame Seed Potatoes

Teriyaki Glazed Grilled Chicken and Sesame Seed Potatoes is a flavorful dish that combines the sweet and savory notes of teriyaki sauce with the nutty crunch of toasted sesame seeds. This dish is perfect for a family dinner or a gathering with friends, providing a delightful balance of textures and tastes.

The juicy, tender chicken is marinated in a homemade teriyaki glaze, which imparts a rich umami flavor that complements the crispy, golden-brown potatoes, finished with a sprinkle of sesame seeds for an added touch of elegance.

Preparing this dish requires a bit of planning to allow the chicken to marinate, guaranteeing it absorbs all the delicious flavors of the teriyaki sauce. The potatoes, seasoned and roasted to perfection, serve as a hearty side that pairs beautifully with the grilled chicken.

This recipe is designed to serve 4-6 people, making it an ideal option for a cozy family meal or a small dinner party. Whether you’re an experienced cook or just starting out, this recipe provides clear, step-by-step instructions to guide you through the process of creating a memorable meal.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken thighs
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons sesame seeds
• Salt and pepper to taste
• 1/4 cup green onions, sliced (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. Reserve 1/4 cup of the marinade for basting.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, guaranteeing each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the halved baby potatoes with olive oil, sesame seeds, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast the Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they’re golden brown and crispy on the outside, stirring halfway through to guarantee even cooking.
5. Preheat the Grill: About 10 minutes before the potatoes are done, preheat your grill to medium-high heat.
6. Grill the Chicken: Remove the chicken from the marinade and discard the marinade. Place the chicken thighs on the hot grill and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). During the last few minutes of grilling, baste the chicken with the reserved marinade for extra flavor.
7. Serve the Dish: Once the chicken is grilled and the potatoes are roasted, transfer them to a serving platter. Garnish with sliced green onions and serve immediately.

Extra Tips:

To enhance the flavor and texture of the dish, consider toasting the sesame seeds in a dry skillet over medium heat until they’re golden brown and fragrant before adding them to the potatoes. This small step can appreciably boost the nutty aroma.

Additionally, if you prefer a bit of spice, add a pinch of red pepper flakes to the marinade for a subtle kick. When grilling the chicken, keep an eye on the heat to avoid burning the glaze, as the sugar content can caramelize quickly.

Finally, letting the chicken rest for a few minutes after grilling will help retain its juices, guaranteeing a tender and flavorful bite.

Mediterranean Grilled Chicken With Dill and Feta Potatoes

Indulge in the vibrant flavors of the Mediterranean with this delightful dish, featuring juicy grilled chicken paired with aromatic dill and feta potatoes. This recipe takes you on a culinary journey, combining fresh herbs, tangy feta cheese, and succulent chicken to create a meal that’s both satisfying and full of character. Perfect for family dinners or entertaining guests, this dish brings together the best of the Mediterranean diet with its emphasis on fresh ingredients and robust flavors.

The grilled chicken is marinated with a blend of zesty lemon and aromatic herbs, infusing it with a delightful flavor that complements the creamy, tangy dill and feta potatoes. This combination creates a harmonious balance of taste and texture, making it a standout dish that’s sure to impress.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward to follow, allowing you to recreate a taste of the Mediterranean in your own home.

Ingredients (serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 2 pounds baby potatoes, halved
• 1/4 cup fresh dill, chopped
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a bowl, mix together 1/4 cup of olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. This will be the marinade for the chicken.
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let the chicken rest for a few minutes before serving.
5. Prepare the Potatoes: While the chicken is grilling, bring a large pot of salted water to a boil. Add the halved potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.
6. Mix Potatoes with Dill and Feta: Add the chopped dill, crumbled feta cheese, 2 tablespoons of olive oil, and a pinch of salt and pepper to the pot with the potatoes. Gently toss to combine, ensuring the potatoes are well coated.
7. Serve: Plate the grilled chicken alongside the dill and feta potatoes. Garnish with additional dill and lemon wedges if desired.

Extra Tips:

For an even more intense flavor, consider grilling some lemon halves alongside the chicken. Squeezing the grilled lemon over the chicken before serving adds a lovely smoky citrus note.

Also, if the grill isn’t available, you can use a grill pan on the stovetop to cook the chicken. Finally, for those who enjoy a bit of heat, a sprinkle of red pepper flakes in the marinade or over the potatoes can add a delightful kick to the dish.

BBQ Grilled Chicken With Loaded Baked Potato Casserole

BBQ Grilled Chicken with Loaded Baked Potato Casserole is a delightful combination of smoky flavors and creamy textures that will have everyone asking for seconds. The juicy grilled chicken is marinated with BBQ sauce, infusing it with a rich, tangy flavor that perfectly complements the savory and cheesy baked potato casserole.

This dish isn’t only a crowd-pleaser but also a hearty meal that’s perfect for family gatherings or weekend dinners. The loaded baked potato casserole is a comforting blend of tender potato chunks, crispy bacon, melted cheese, and a touch of sour cream for creaminess.

It acts as a perfect side to the grilled chicken, creating a balanced dish that satisfies both the craving for something grilled and something indulgently cheesy. Together, the BBQ grilled chicken and the loaded baked potato casserole make a complete meal that’s sure to impress your friends and family.

Ingredients (Serves 4-6):

For the BBQ Grilled Chicken:

• 4-6 chicken breasts
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Loaded Baked Potato Casserole:

• 4 large potatoes, peeled and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 cup cooked bacon, crumbled
• 2 tablespoons butter
• 2 green onions, sliced
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Chicken:
• In a bowl, combine the BBQ sauce, olive oil, garlic powder, onion powder, salt, and pepper. Mix well.
• Add the chicken breasts to the marinade, confirming they’re well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. Prepare the Potatoes:
• Preheat your oven to 375°F (190°C).
• Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until tender, about 10-15 minutes, then drain.
3. Assemble the Casserole:
• In a large mixing bowl, combine the boiled potatoes, butter, sour cream, milk, and half of the cheddar cheese. Mix until smooth and creamy. Season with salt and pepper.
• Transfer the mixture to a greased baking dish. Top with the remaining cheese, crumbled bacon, and sliced green onions.
4. Bake the Casserole:
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Grill the Chicken:
• Preheat your grill to medium-high heat.
• Remove the chicken breasts from the marinade and place them on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
6. Serve:
• Allow the chicken to rest for a few minutes after grilling to lock in the juices.
• Serve the grilled chicken alongside the loaded baked potato casserole.

Extra Tips:

For the best results, make sure to use a meat thermometer to check the doneness of the chicken, as this will guarantee it’s perfectly cooked and juicy.

When making the potato casserole, feel free to adjust the amount of cheese and bacon to your preference. If you like a bit of heat, consider adding a pinch of cayenne pepper to the potato mixture.

Finally, if you’re short on time, consider marinating the chicken overnight to save prep time on the day of cooking.

Garlic Butter Grilled Chicken and Herb Smashed Potatoes

Garlic Butter Grilled Chicken and Herb Smashed Potatoes is a delightful dish that combines the rich flavors of garlic butter with the savory taste of perfectly grilled chicken. Accompanying the chicken are herb-infused smashed potatoes, which provide a comforting and flavorful side that complements the main course beautifully.

This recipe is perfect for a family dinner or a small gathering, offering a meal that’s both satisfying and relatively easy to prepare. To achieve the best results, the chicken is marinated in a garlic butter mixture, guaranteeing that it remains tender and juicy while grilling.

Meanwhile, the potatoes are boiled until tender and then gently smashed to create a rustic texture. They’re then seasoned with fresh herbs and a touch of butter to enhance their natural flavors. Together, these components create a balanced dish that’s sure to impress your guests and leave everyone asking for seconds.

Ingredients for 4-6 servings:

• 4-6 boneless, skinless chicken breasts
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 pounds baby potatoes (Yukon Gold or red potatoes work well)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Marinade: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 2 minutes until fragrant, being careful not to burn the garlic. Remove from heat and let cool slightly.
2. Marinate the Chicken: In a large bowl, combine the melted garlic butter, olive oil, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
3. Cook the Potatoes: While the chicken is marinating, place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let cool slightly.
4. Preheat the Grill: Preheat your grill to medium-high heat. Brush the grates with a little oil to prevent sticking.
5. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken has nice grill marks.
6. Smash the Potatoes: Place the cooked potatoes on a baking sheet. Using a fork or potato masher, gently press down on each potato until slightly flattened. Drizzle with olive oil and sprinkle with parsley, thyme, rosemary, salt, and pepper. Top with grated Parmesan cheese if desired.
7. Finish the Potatoes: Place the baking sheet under a preheated broiler for 5-7 minutes, or until the potatoes are crispy and golden brown.
8. Serve: Serve the grilled chicken alongside the herb smashed potatoes. Garnish with lemon wedges and additional parsley if desired.

Extra Tips:

For extra flavor, consider brining the chicken for a few hours before marinating. This will help the chicken retain moisture and enhance its taste.

If you prefer a spicier version, add a pinch of red pepper flakes to the garlic butter marinade. When grilling, make sure to preheat the grill properly to guarantee even cooking and those beautiful grill marks.

For the potatoes, feel free to experiment with different herbs like dill or chives, and adjust the seasoning to your taste. Enjoy your meal!

Chipotle Lime Grilled Chicken With Avocado Potato Salad

Chipotle Lime Grilled Chicken is a zesty and flavorful dish paired perfectly with a creamy Avocado Potato Salad. This dish is perfect for barbecues, family gatherings, or a simple dinner with a unique twist. The smoky heat from the chipotle and the invigorating lime create a balanced and vibrant flavor that enhances the grilled chicken. Complementing this is the Avocado Potato Salad, adding a creamy and rich texture that harmonizes beautifully with the grilled meat.

This recipe serves 4-6 people, making it great for a small group or a family meal. The key to this dish is marinating the chicken well ahead of time to guarantee that the flavors penetrate deeply, resulting in tender and juicy grilled chicken. The Avocado Potato Salad is a delightful side that can be made while the chicken marinates, allowing the flavors to meld together for a sumptuous accompaniment.

Ingredients:

*For the Chipotle Lime Grilled Chicken:*

• 4-6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 limes
• 2 tablespoons chipotle chili powder
• 2 cloves garlic, minced
• 1 tablespoon honey
• Salt and pepper to taste

For the Avocado Potato Salad:

• 1.5 pounds baby potatoes, halved
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 3 tablespoons mayonnaise
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade:

In a large bowl, whisk together olive oil, lime juice, chipotle chili powder, minced garlic, honey, salt, and pepper. This will be your marinade for the chicken.

2. Marinate the Chicken:

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more intense flavor.

3. Cook the Potatoes:

While the chicken is marinating, place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool slightly.

4. Prepare the Potato Salad:

In a large mixing bowl, combine the cooked potatoes, diced avocados, red onion, cilantro, lime juice, mayonnaise, salt, and pepper. Gently mix until all ingredients are well combined and the potatoes are coated with the dressing.

5. Grill the Chicken:

Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest for a few minutes before slicing.

6. Serve:

Arrange the grilled chicken on a serving platter and serve alongside the avocado potato salad. Garnish with extra cilantro or lime wedges if desired.

Extra Tips:

When grilling the chicken, it’s essential to preheat the grill to make sure you get those nice grill marks and prevent the chicken from sticking. If you don’t have access to a grill, a grill pan can be an excellent alternative.

For the potato salad, be sure to toss the potatoes with the dressing while they’re still slightly warm; this helps them absorb the flavors better. Finally, if you prefer a spicier kick, you can adjust the amount of chipotle chili powder to your liking.

Italian Herb Grilled Chicken With Sun-Dried Tomato Potatoes

Italian Herb Grilled Chicken With Sun-Dried Tomato Potatoes is a perfect dish for a family dinner or a small gathering. The savory blend of Italian herbs infuses the chicken with an aromatic flavor profile that pairs beautifully with the earthy and slightly sweet taste of sun-dried tomatoes. The grilling process gives the chicken a delightful crispiness on the outside while keeping it moist and tender on the inside.

Meanwhile, the potatoes, roasted to perfection alongside the chicken, absorb the rich flavors of garlic and sun-dried tomatoes, making them an irresistible side dish. This dish isn’t only delicious but also visually appealing, with vibrant colors from the herbs and sun-dried tomatoes.

It’s a complete meal that offers a balance of protein and carbohydrates, with an option to add a side of your favorite greens. The preparation is straightforward, making it an accessible recipe for cooks of all skill levels. Whether you’re hosting a dinner party or simply want to elevate your weekday meal, Italian Herb Grilled Chicken With Sun-Dried Tomato Potatoes is sure to captivate.

Ingredients (serving size: 4-6 people):

• 6 chicken breasts or thighs
• 1/4 cup olive oil
• 2 tablespoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 2 lbs potatoes, quartered
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, Italian seasoning, garlic powder, onion powder, salt, black pepper, and lemon juice. Whisk them together until well mixed.
2. Marinate the Chicken: Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse the meat.
3. Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat.
4. Prepare the Potatoes: In a separate bowl, toss the quartered potatoes with olive oil, sun-dried tomatoes, minced garlic, salt, and pepper until they’re evenly coated.
5. Grill the Chicken: Remove the marinated chicken from the refrigerator and place the pieces on the preheated grill. Cook for 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
6. Roast the Potatoes: While the chicken is grilling, spread the prepared potatoes in a single layer on a baking sheet. Roast them in a preheated oven at 400°F (200°C) for 25-30 minutes, or until they’re golden brown and tender.
7. Assemble and Serve: Once the chicken is cooked, let it rest for a few minutes before serving. Mix the roasted potatoes with chopped basil and Parmesan cheese for added flavor. Plate the chicken alongside the potatoes and serve warm.

Extra Tips:

To guarantee the chicken remains juicy, avoid overcooking by using a meat thermometer to check for doneness. For added flavor, you can use the leftover marinade to baste the chicken while grilling.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the marinade. Feel free to garnish with additional fresh herbs for a burst of color and freshness. Enjoy your meal with a side salad or grilled vegetables for a well-rounded dish.

Pesto Grilled Chicken With Roasted Red Pepper Potatoes

Pesto Grilled Chicken with Roasted Red Pepper Potatoes is a delightful dish that combines the vibrant flavors of fresh pesto-coated chicken with the smoky sweetness of roasted red pepper potatoes. This dish is perfect for a summer barbecue or a cozy family dinner, offering a combination of textures and flavors that are bound to please any palate.

The juicy, tender chicken pairs beautifully with the crispy, flavorful potatoes, making it a satisfying meal that’s both hearty and healthy. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.

The pesto adds a crisp, herby flavor to the grilled chicken, while the roasted red pepper potatoes are seasoned to perfection, adding a touch of smokiness and sweetness to the dish. With easy-to-follow steps, you’ll have a delicious meal ready in no time, impressing your guests with your culinary skills.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1 cup of fresh basil pesto
• 2 pounds of red potatoes, quartered
• 1 large red bell pepper, diced
• 2 tablespoons of olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Prepare the Chicken: Begin by marinating the chicken breasts in the fresh basil pesto. Place the chicken in a large bowl or a ziplock bag, add the pesto, and verify each piece is well coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
2. Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat. This will guarantee that it’s hot enough to cook the chicken evenly, giving it a nice char on the outside while staying juicy on the inside.
3. Prepare the Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the quartered red potatoes and diced red bell pepper. Drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Toss to coat the potatoes and peppers evenly.
4. Roast the Potatoes: Spread the potato and pepper mixture in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, and the peppers are tender.
5. Grill the Chicken: Once the grill is heated, place the marinated chicken breasts on the grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
6. Serve: Once the chicken and potatoes are ready, transfer them to a serving platter. Garnish with fresh lemon wedges to add a revitalizing citrus note to the dish. Serve immediately while hot.

Extra Tips:

When marinating the chicken, the longer you let it sit, the more flavorful it will become, so if time permits, try marinating it for a few hours or overnight.

Confirm your grill is hot before placing the chicken on it to achieve those perfect grill marks. For the potatoes, make sure they’re spread out in a single layer on the baking sheet to guarantee even roasting and crispiness.

Adjust the seasoning to your liking, and if you prefer a spicier dish, consider adding a pinch of red pepper flakes to the potatoes.

Balsamic Glazed Grilled Chicken With Thyme Infused Potatoes

Balsamic Glazed Grilled Chicken with Thyme Infused Potatoes is a delightful recipe that combines the rich, tangy flavors of balsamic vinegar with the earthy notes of fresh thyme. This dish is perfect for a summer barbecue or a cozy family dinner. The balsamic glaze adds a luscious coating to the juicy grilled chicken, while the thyme-infused potatoes offer a crispy, aromatic side.

With its appealing combination of savory and sweet flavors, this dish is sure to satisfy even the most discerning palate. This recipe serves 4-6 people and is relatively easy to prepare. The chicken is marinated in a balsamic glaze, which enhances its flavor while keeping it moist during grilling.

Meanwhile, the potatoes are parboiled with fresh thyme and then grilled until they achieve a golden, crispy exterior. This results in a dish that’s both visually appealing and deliciously flavorful. Follow these easy steps to create a memorable meal that will have everyone coming back for seconds.

Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 3 tablespoons honey
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 pounds baby potatoes
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil (for potatoes)
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Chicken Marinade: In a medium bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper. Place the chicken breasts in a large resealable bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor.
2. Parboil the Potatoes: While the chicken is marinating, wash the baby potatoes and place them in a large pot of salted water. Bring the water to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are just tender. Drain the potatoes and transfer them to a large bowl.
3. Infuse the Potatoes with Thyme: Add the olive oil, fresh thyme leaves, and lemon juice to the bowl of potatoes. Toss everything together until the potatoes are evenly coated. Season with salt and pepper to taste.
4. Preheat the Grill: Preheat your grill to medium-high heat. Once heated, lightly oil the grill grates to prevent sticking.
5. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Discard the remaining marinade. Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes before serving.
6. Grill the Potatoes: While the chicken is resting, place the parboiled potatoes on the grill. Grill them for about 5-7 minutes, turning occasionally, until they’re golden brown and crispy on the outside.
7. Serve and Enjoy: Plate the grilled chicken and potatoes together. Garnish with additional fresh thyme, if desired, and serve immediately.

Extra Tips: For extra flavor, you can reserve a small amount of the marinade (before adding the chicken) to brush on the chicken during the final few minutes of grilling. This will enhance the glaze and give the chicken a more pronounced balsamic flavor.

If you’re short on time, the potatoes can be boiled and seasoned ahead of time, then quickly grilled right before serving. Finally, always use a meat thermometer to confirm the chicken is cooked thoroughly without drying it out.