Grilled Lemon Herb Chicken with Crispy Sweet Potato Fries

Blackened Lemon Herb Grilled Chicken with Crispy Sweet Potato Fries
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: , ,
Courses:
Difficulty: Beginner
Servings: 6
Calories: 520
Description

This smoky grilled lemon herb chicken is a protein-rich, flavor-packed delight, combining zesty citrus, fragrant herbs, and a perfectly crisp, charred finish.

Ingredients
    For the Chicken
  • 1 whole chicken (approximately 3 to 4 lbs, preferably organic and free-range for extra flavor)
  • 1/3 cup of extra-virgin olive oil
  • 2 large lemons, zested and juiced
  • 4 cloves of garlic, minced
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of cumin powder
  • 1 teaspoon of onion powder
  • 2 teaspoon of dried oregano
  • 2 tablespoons of fresh thyme, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 4 sprigs of fresh rosemary (leaves only)
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
    • For the Sweet Potato Fries
  • 3 medium sweet potatoes, washed and cut into fries or wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
    • For the Cabbage Coleslaw
  • 4 cups shredded cabbage (a mix of purple and green works beautifully)
  • 1 large carrot, julienned or grated
  • 1/2 small red onion, thinly sliced
  • 1/2 cup of Greek yogurt (or a vegan alternative)
  • 2 tablespoons of mayonnaise (optional, for extra creaminess)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
Cooking Instructions
    Preparing the Chicken
  1. 1
    Clean and Pat Dry
    • Remove any giblets from the chicken cavity, then rinse the chicken under cold water and pat it dry thoroughly with paper towels.
    • Drying the chicken is essential for a beautifully crisp skin during grilling.
  2. 2
    Spatchcock (Optional for Even Cooking)
    • For more even grilling and faster cooking, consider spatchcocking the chicken.
    • Use kitchen shears or a sharp knife to remove the backbone, then press the chicken flat.
    • If you prefer to grill it whole without spatchcocking, ensure your grill is large enough to accommodate the entire bird.
    3. Marinate the Chicken
  3. 3
    Mix the Marinade
    • In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, cumin, onion powder, dried oregano, fresh thyme, salt, black pepper, and cayenne pepper.
    • Stir until well blended.
  4. 4
    Marinate the Chicken
    • Place the whole chicken (or the spatchcocked chicken) in a large resealable bag or a shallow dish.
    • Pour the marinade evenly over the chicken, ensuring both the skin and the cavity receive a generous coating.
    • For best results, cover and refrigerate for at least 2 hours or, ideally, overnight.
    • The longer the chicken marinates, the more the flavors will infuse the meat.
  5. 5
    Add Fresh Herbs
    • Just before grilling, sprinkle the chopped fresh parsley and rosemary leaves over the chicken.
    • This ensures that the herbs stay vibrant and add an extra burst of aroma.
    6. Grill the Chicken
  6. 6
    Preheat Your Grill
    • Heat your grill to medium-high heat (around 400°F/200°C).
    • If you’re grilling a whole chicken, ensure the grill has enough space to maintain even heat.
  7. 7
    For a Spatchcocked Chicken
    • Place the chicken skin-side down first.
    • Sprinkle a little extra salt and pepper if desired.
    • Grill for about 10-15 minutes until the skin is nicely charred.
    • Flip and grill for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
  8. 8
    For a Whole Chicken (Unspatchcocked)
    • Place the chicken on the grill, breast-side up initially, and close the lid.
    • Sprinkle a little extra salt and pepper if desired.
    • Grill for about 1 to 1.5 hours, rotating occasionally, if necessary, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
    • For extra crispiness, move to direct heat for the last 5–10 minutes, watching closely to avoid burning.
  9. 9
    Achieve that Perfect Char
    • The marinade will create a beautifully blackened, smoky crust on the skin.
    • Avoid moving the chicken too often, let it sear to lock in those delicious juices.
  10. 10
    Rest the Chicken
    • Once cooked, remove the chicken from the grill and allow it to rest for 15 minutes.
    • Resting helps redistribute the juices throughout the meat, ensuring every bite is moist and flavorful.
    11. Prepare the Sweet Potato Fries
  11. 11
    Cut and Soak
    • Cut the sweet potatoes into even sticks.
    • If you prefer extra crispy fries, consider cutting them thinner.
    • Soak the fries in cold water for 30 minutes to remove excess starch for extra crispiness.
  12. 12
    Season
    • Drain and pat the fries dry.
    • Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.
    • Ensure they are evenly coated.
  13. 13
    Bake
    • Preheat your oven to 425°F (220°C).
    • Spread the fries in a single layer on a baking sheet lined with parchment paper.
    • Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
    • If you prefer extra crispy fries, consider baking them a bit longer, but be sure to keep an eye on them.
    14. Prepare the Cabbage Coleslaw
  14. 14
    Combine Vegetables
    • In a large bowl, mix the shredded cabbage, grated carrots, and thinly sliced red onion.
  15. 15
    Make the Dressing
    • In a separate bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, and Dijon mustard.
    • Season with salt and pepper.
  16. 16
    Mix Together
    • Pour the dressing over the cabbage mixture.
    • Toss thoroughly to coat all the vegetables.
    • Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld before serving.
    17. Plate and Serve
  17. 17
    Arrange the Plate
    • Slice the grilled chicken into strips or serve whole.
    • Arrange neatly on a plate, ensuring an appetizing display.
    • Drizzle a little extra lemon juice or garnish with a sprig of fresh herb for an extra pop of flavor.
    • Neatly stack a portion of crispy sweet potato fries on the side.
    • Add a generous portion of the creamy cabbage coleslaw to complete the meal.
  18. 18
    ServeGrilled Chiken Salad Recipes
    • Place a lemon wedge on the side for an optional zesty enhancement.
    • Sprinkle freshly chopped parsley over the plate for added color and freshness.
    • Serve immediately and enjoy this well-balanced meal, packed with protein, fiber, and a delicious mix of savory and tangy flavors.

Nutrition Facts

Servings 6

Serving Size 1 plate

Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 4g20%
Cholesterol 105mg35%
Sodium 780mg33%
Potassium 900mg26%
Total Carbohydrate 35g12%
Dietary Fiber 6g24%
Sugars 8g
Protein 38g76%
Vitamin A 1500 IU
Calcium 60 mg
Iron 2.5 mg
Vitamin D 100 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Chicken thickness matters, even cuts cook evenly.
  • Don’t overcrowd fries, they’ll steam instead of crisp.
  • Consider longer marinating time (2+ hours) for deeper flavor.
  • Indirect grilling prevents burning while ensuring juicy meat.
  • Check temperature in the thigh (not breast) for doneness.
  • Let chicken rest after grilling, this keeps juices locked in.
  •  For extra crispy fries, soak sweet potatoes in cold water for 20 minutes before baking.
  • Make coleslaw ahead, it gets better as it chills.
Read it online: https://tinakitchen.com/recipe/lemon-herb-chicken/

We hope you enjoy making this recipe.

Happy cooking!