Ultimate Grilled BBQ Chicken Platter with Fries, Cucumber Salad & Dips
Prep time: 25 minutes
Cooking time: 35 minutes
Servings: 4
Calories: About 720 per serving
This recipe matches the photo with glossy char-grilled chicken pieces, golden fries, creamy herb dip, ketchup, cucumber-tomato salad, red onion, shredded lettuce, and fresh parsley.
Ingredients
For the fries
1½ lb potatoes, cut into fries
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley
For the grilled BBQ chicken
1½ lb boneless, skinless chicken breasts or chicken thighs, cut into large chunks
2 tablespoons olive oil
⅓ cup BBQ sauce
2 garlic cloves, minced
1 teaspoon paprika
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons chopped parsley, plus more for garnish
For the creamy herb dip
½ cup mayonnaise or Greek yogurt
2 tablespoons finely diced cucumber or pickle
1 small garlic clove, grated
1 teaspoon lemon juice
1 tablespoon chopped parsley or dill
Pinch of salt
Pinch of black pepper
For the salad and serving
1 cup sliced cucumber
1 cup cherry tomatoes
¼ small red onion, thinly sliced
2 cups shredded lettuce
½ cup ketchup
Instructions
Heat the oven for the fries. Preheat the oven to 425°F / 220°C. Toss the cut potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
Bake the fries. Roast for 30–35 minutes, turning halfway, until golden and crisp at the edges. BBC Good Food’s oven-chip guidance uses a hot oven and a single-layer tray for crisp results, with similar timing depending on chip thickness.
Marinate the chicken. Pat chicken dry, then mix with olive oil, BBQ sauce, garlic, paprika, onion powder, salt, pepper, lemon juice, and parsley. Let it sit for 15–20 minutes while the fries bake.
Make the creamy herb dip. Stir mayonnaise or Greek yogurt with diced cucumber or pickle, garlic, lemon juice, parsley or dill, salt, and pepper. Chill until serving so the flavor becomes fresher and thicker.
Prepare the salad. Toss cucumber slices, cherry tomatoes, red onion, and shredded lettuce in a bowl. Keep it undressed for the crisp, fresh look shown in the photo.
Grill the chicken. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken pieces for 4–6 minutes per side, turning until lightly charred and the thickest pieces reach 165°F / 74°C; Food Network gives the same safe internal temperature for grilled chicken and recommends a short rest.
Glaze and rest. Brush the chicken with a little extra BBQ sauce during the final 1–2 minutes, then transfer to a plate and rest for 5 minutes. The glaze should look sticky, shiny, and lightly blackened in spots.
Assemble the platter. Pile fries on one side of a large plate, add the cucumber salad, then arrange the grilled chicken pieces in front. Serve with ketchup, creamy herb dip, and a sprinkle of parsley.
Helpful Notes & Variations
Use chicken thighs for extra juiciness or chicken breast for the leaner look in the photo. For a smokier flavor, use smoked paprika and a smoky BBQ sauce. Serious Eats’ creamy slaw guidance supports the classic idea of a tangy creamy dressing with mayo and vinegar-style acidity, which is echoed here with lemon in the herb dip.