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–+ servings

Grilled Chicken & Fries Takeout Box

Restaurant-quality grilled chicken thighs with a honey-soy glaze, crispy golden fries, fresh vegetable salad, and dual dipping sauces, all plated together for an impressive weeknight dinner that rivals your favorite takeout spot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 685
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 whole chicken leg quarters
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Fries
  • 4 large potatoes cut into fries
  • Oil for frying
  • 1 tsp salt
For the Salad
  • 1 cup lettuce
  • 1/2 cucumber sliced
  • 1 tomato sliced
  • 1 tbsp mayonnaise
  • 1 tsp dried parsley
For Dipping Sauces
  • 1/2 cup BBQ sauce
  • 1/2 cup ketchup

Method
 

Instructions
  1. Combine the dry seasonings in a small bowl. Whisk in olive oil, soy sauce, and honey to create a smooth paste. This prevents clumping and ensures even flavor distribution.
  2. Pat chicken leg quarters dry with paper towels. Rub the entire surface with the marinade, coating both sides. Let sit for at least 15 minutes at room temperature.
  3. Heat grill to 400 degrees Fahrenheit. Place chicken skin-side down and cook for 12 to 15 minutes without moving. Flip and cook another 10 to 15 minutes until internal temperature reaches 165 degrees Fahrenheit. Rest for 5 minutes before serving.
  4. Cut potatoes into even quarter-inch thick fries. Soak in cold water for at least 30 minutes. Pat completely dry with paper towels before frying.
  5. Heat oil to 325 degrees Fahrenheit. Fry potatoes in small batches for 8 to 10 minutes until light golden. Drain on paper towels. Increase oil temperature to 375 degrees Fahrenheit. Fry again for 2 to 3 minutes until deep golden and crispy. Season with salt while hot.
  6. Arrange lettuce on serving platter. Layer cucumber and tomato slices on top. Mix mayonnaise with dried parsley and place in small bowl. Pour BBQ sauce and ketchup into separate small containers.

Nutrition

Calories: 685kcalCarbohydrates: 45gProtein: 38gFat: 42gSodium: 920mgFiber: 4gSugar: 8g

Notes

For extra crispy fries, use a two-stage frying method as described. Pat the chicken dry before marinating for crispier skin. The double-fry technique is key to restaurant-quality fries at home. You can prepare the marinade up to 4 hours ahead and refrigerate until ready to grill.

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