Prep time: 25 minutes
Marinating time: 30 minutes
Cooking time: 25 minutes
Servings: 4
Calories: About 720 per serving
Ingredients
For the sticky grilled chicken
🍗 1 ½ lb boneless, skinless chicken thighs or breast, cut into large chunks
🫒 2 tbsp olive oil
🍋 1 tbsp lemon juice
🍯 2 tbsp honey
🍅 3 tbsp ketchup
🌶️ 1 tbsp smoked paprika
🧄 2 garlic cloves, grated
🧂 1 tsp salt
⚫ ½ tsp black pepper
🌿 2 tbsp chopped parsley, for garnish
For the fries and platter
- 🍟 1 ½ lb thick-cut fries, frozen or freshly cut
- 🥬 2 cups creamy coleslaw
- 🥒 ½ cucumber, sliced
- 🍅 4 cherry tomatoes, halved or left whole
- 🍅 ½ cup ketchup, for dipping
- 🌿 ½ cup herb mayo or garlic yogurt sauce, for dipping
Instructions
Marinate the chicken. In a bowl, mix olive oil, lemon juice, honey, ketchup, smoked paprika, garlic, salt, and pepper. Add the chicken chunks and toss well, then marinate for at least 30 minutes.
Heat the grill. Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Thread the chicken onto skewers, leaving a little space between pieces so the heat can circulate.
Cook the fries. Bake or air-fry the fries according to the package directions until golden and crisp, usually about 20–25 minutes at 425°F / 220°C. Season lightly with salt while hot.
Grill the chicken. Grill the skewers for 10–15 minutes total, turning every few minutes, until charred in spots, glossy, and cooked through. Chicken should reach 165°F / 74°C internally; this timing aligns with Food Network and BBC Good Food guidance for chicken skewers.
Rest and garnish. Let the chicken rest for 5 minutes so the juices settle, then sprinkle with chopped parsley. Food Network also recommends resting grilled kebabs briefly after cooking.
Assemble the platter. Pile the fries onto a tray, add the grilled chicken skewers, creamy coleslaw, cucumber slices, cherry tomatoes, ketchup, and herb mayo. Serve hot while the chicken is sticky and the fries are crisp.
Helpful Notes & Variations
For extra smoky flavor, add ½ tsp chili powder or a pinch of cayenne to the marinade. Chicken thighs stay juicier, while chicken breast gives a leaner result. You can swap the herb mayo for garlic yogurt sauce for a lighter dip. For a takeaway-style platter, serve everything in a tray with extra parsley scattered over the top.