Grilled Chicken Bites with Herb Fries & Fresh Coleslaw
Servings: 4
Prep Time: 25 minutes (plus 30 minutes marinating)
Cook Time: 30 minutes
Total Time: About 1 hour 25 minutes
This meal combines juicy grilled chicken bites, crispy oven-baked herb fries, and a refreshing homemade coleslaw for a balanced, restaurant-style dinner. Marinating the chicken before grilling helps keep it tender and flavorful.
Ingredients
For the Grilled Chicken Bites
- 600 g (1.3 lb) boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon honey (optional)
- 1 tablespoon chopped fresh parsley
For the Herb Fries
- 4 large potatoes (Russet or Maris Piper)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan (optional)
For the Fresh Coleslaw
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, grated
- ¼ cup finely sliced red onion
Coleslaw Dressing
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon celery seed (optional)
- Salt and pepper to taste
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine olive oil, lemon juice, garlic, paprika, oregano, Italian seasoning, onion powder, honey, salt, and pepper.
- Add the chicken pieces and coat thoroughly.
- Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
Step 2: Prepare the Herb Fries
- Preheat the oven to 220°C (425°F).
- Wash and cut the potatoes into thin fries.
- Soak them in cold water for 20 minutes to remove excess starch.
- Drain and pat completely dry.
- Toss with olive oil, garlic powder, paprika, rosemary, thyme, salt, and pepper.
- Spread in a single layer on a baking tray.
- Bake for 35–40 minutes, flipping halfway through.
- Sprinkle with fresh parsley and Parmesan before serving.
Step 3: Make the Coleslaw
- Combine the cabbage, carrot, and onion in a large bowl.
- Whisk together mayonnaise, Dijon mustard, vinegar, honey, celery seed, salt, and pepper.
- Toss with the vegetables.
- Refrigerate for 15–20 minutes before serving for the best flavor.
Step 4: Grill the Chicken
- Heat a grill or grill pan over medium-high heat.
- Lightly oil the grill.
- Cook the chicken bites for 8–10 minutes, turning every 2–3 minutes until lightly charred and the internal temperature reaches 74°C (165°F).
- Sprinkle with fresh parsley and an extra squeeze of lemon juice.
Serving Suggestions
Arrange on each plate:
- A generous portion of grilled chicken bites
- Crispy herb fries
- Fresh creamy coleslaw
- Lemon wedges for squeezing
- Optional garlic aioli, ranch dressing, or spicy yogurt dip
Tips for the Best Results
- Chicken thighs stay juicier than breast meat when grilled.
- Avoid overcrowding the fries so they become crispy.
- Marinate the chicken for at least 30 minutes for better flavor.
- Chill the coleslaw before serving to enhance its crunch and taste.
- Fresh herbs added just before serving provide the brightest flavor.
Approximate Nutrition (Per Serving)
- Calories: 620–680 kcal
- Protein: 42 g
- Carbohydrates: 45 g
- Fat: 28 g
- Fiber: 6 g
- Sugar: 7 g
This meal is a well-balanced combination of lean protein, crispy seasoned potatoes, and a fresh, crunchy vegetable side, making it suitable for both weeknight dinners and casual gatherings.