BBQ Chicken with Crispy Potatoes & Fresh Corn Salad 🥗🔥
Prep Time: 15 min
Cook Time: 30 min
Servings: 2
Calories: ~600–650 per serving
🛒 Ingredients:
For the BBQ Chicken:
🍗 2 boneless chicken thighs or breasts
🌶️ 1/2 cup BBQ sauce (your favorite style)
🧂 Salt & pepper to taste
🛢️ 1 tbsp olive oil
For the Crispy Potatoes:
🥔 3 medium Yukon Gold or waxy potatoes
🛢️ 1.5 tbsp olive oil
🌿 1/2 tsp dried parsley or rosemary
🧂 Salt & pepper
For the Salad:
🥬 Mixed greens or shredded lettuce
🌽 1/2 cup corn (fresh or canned)
🧅 1/4 red onion, thinly sliced
🫑 1/2 red bell pepper, sliced
🥄 Light mayo or ranch dressing (for drizzling)
🧂 Pinch of salt and pepper
👨🍳 Instructions:
Prepare the potatoes:
Peel (optional) and cut potatoes into chunky cubes.
Boil in salted water for 5–6 min, drain, then toss in olive oil, herbs, salt & pepper.
Roast or pan-fry until golden and crispy (about 20–25 min at 200°C / 400°F).
Cook the chicken:
Season the chicken lightly, grill or pan-fry on medium heat until nearly cooked.
Brush generously with BBQ sauce and continue cooking until glazed and caramelized (approx. 10–12 min total).
Assemble the salad:
Combine greens, corn, onions, and peppers.
Season lightly and drizzle with mayo or ranch.
Plate everything:
Arrange crispy potatoes and BBQ chicken on one side of the plate.
Add salad on the other and drizzle with extra dressing if desired.
✅ Tips:
Use an air fryer for ultra-crispy potatoes.
Add chili flakes to the BBQ sauce if you like it spicy.
Replace mayo with Greek yogurt for a lighter drizzle.