A Grilled Chicken and Fries Platter with Creamy Coleslaw is the ultimate comfort meal. Juicy, perfectly seasoned grilled chicken is served alongside crispy golden fries and a refreshing homemade coleslaw coated in a creamy dressing. This hearty platter is ideal for family dinners, weekend gatherings, or a restaurant-style meal at home.
Ingredients for Grilled Chicken And Fries Platter with Creamy Coleslaw
For the Grilled Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
For the Fries
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
For the Creamy Coleslaw
- 4 cups shredded cabbage
- 1 cup shredded carrots
- ¼ cup finely diced red onion
Coleslaw Dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Optional Garnishes
- Fresh parsley
- Lemon wedges
- Pickles
- Extra coleslaw
Equipment Needed
- Grill or grill pan
- Mixing bowls
- Baking sheet
- Knife and cutting board
- Tongs
- Measuring cups and spoons
Instructions for Grilled Chicken And Fries Platter with Creamy Coleslaw
Step 1: Marinate the Chicken
In a bowl, combine:
- Olive oil
- Lemon juice
- Paprika
- Garlic powder
- Onion powder
- Oregano
- Salt
- Black pepper
Coat the chicken thoroughly and refrigerate for 30 minutes.
Step 2: Prepare the Fries
- Preheat the oven to 425°F (220°C).
- Cut potatoes into fries.
- Toss with:
- Vegetable oil
- Paprika
- Garlic powder
- Salt
- Spread evenly on a baking sheet.
Bake for 25–30 minutes, turning halfway through, until golden and crisp.
Step 3: Make the Coleslaw
In a large bowl combine:
- Shredded cabbage
- Shredded carrots
- Red onion
In a separate bowl whisk together:
- Mayonnaise
- Apple cider vinegar
- Lemon juice
- Sugar
- Salt
- Black pepper
Pour the dressing over the vegetables and toss until evenly coated.
Refrigerate until ready to serve.
Step 4: Grill the Chicken
- Preheat grill to medium-high heat.
- Grill chicken for 6–7 minutes per side.
- Cook until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
Step 5: Assemble the Platter
Arrange on each plate:
- Grilled chicken breast
- Crispy fries
- Creamy coleslaw
Garnish with fresh parsley and lemon wedges.
Tips for Success
- Marinate the chicken longer for deeper flavor.
- Soak potato slices in cold water for 30 minutes before baking for crispier fries.
- Chill the coleslaw for at least 20 minutes before serving.
- Allow grilled chicken to rest before slicing to retain juices.
- Use freshly squeezed lemon juice for the best flavor.
Delicious Variations
Spicy Chicken Platter
Add:
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
to the marinade.
Garlic Parmesan Fries
Toss hot fries with:
- Grated Parmesan cheese
- Minced garlic
- Chopped parsley
Ranch Coleslaw
Replace part of the mayonnaise with ranch dressing.
BBQ Chicken Version
Brush grilled chicken with barbecue sauce during the final minutes of grilling.
Loaded Fries
Top fries with:
- Melted cheese
- Crispy bacon bits
- Green onions
Serving Suggestions
This platter pairs wonderfully with:
- Corn on the cob
- Grilled vegetables
- Dinner rolls
- Iced tea
- Fresh lemonade
- Roasted corn salad
Storage Instructions
Chicken
- Refrigerate for up to 4 days.
- Reheat gently in a skillet or oven.
Fries
- Store for up to 3 days.
- Reheat in the oven or air fryer for best texture.
Coleslaw
- Refrigerate in an airtight container for up to 3 days.
- Stir before serving.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless chicken thighs work wonderfully and stay very juicy.
Can I air fry the fries?
Absolutely. Cook at 400°F (200°C) for 15–20 minutes, shaking halfway through.
Can I make the coleslaw ahead of time?
Yes. It often tastes even better after a few hours in the refrigerator.
How do I know when the chicken is done?
Use a meat thermometer. The thickest part should reach 165°F (74°C).
Can I freeze the grilled chicken?
Yes. Freeze cooked chicken for up to 3 months and thaw overnight before reheating.
Final Thoughts
Grilled Chicken & Fries Platter with Creamy Coleslaw delivers everything you want in a satisfying meal: juicy grilled chicken, crispy seasoned fries, and cool, crunchy coleslaw. It’s easy enough for a weeknight dinner yet impressive enough for entertaining guests. With simple ingredients and plenty of customization options, this platter is sure to become a favorite in your recipe collection.
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Irresistible Grilled Chicken And Fries Platter with Creamy Coleslaw Recipe
- Total Time: PT1H00M
- Yield: 4 servings 1x
Ingredients
For the Grilled Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
For the Fries
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
For the Creamy Coleslaw
- 4 cups shredded cabbage
- 1 cup shredded carrots
- ¼ cup finely diced red onion
Coleslaw Dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
Step 1: Marinate the Chicken
In a bowl, combine:
- Olive oil
- Lemon juice
- Paprika
- Garlic powder
- Onion powder
- Oregano
- Salt
- Black pepper
Coat the chicken thoroughly and refrigerate for 30 minutes.
Step 2: Prepare the Fries
- Preheat the oven to 425°F (220°C).
- Cut potatoes into fries.
- Toss with:
- Vegetable oil
- Paprika
- Garlic powder
- Salt
- Spread evenly on a baking sheet.
Bake for 25–30 minutes, turning halfway through, until golden and crisp.
Step 3: Make the Coleslaw
In a large bowl combine:
- Shredded cabbage
- Shredded carrots
- Red onion
In a separate bowl whisk together:
- Mayonnaise
- Apple cider vinegar
- Lemon juice
- Sugar
- Salt
- Black pepper
Pour the dressing over the vegetables and toss until evenly coated.
Refrigerate until ready to serve.
Step 4: Grill the Chicken
- Preheat grill to medium-high heat.
- Grill chicken for 6–7 minutes per side.
- Cook until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing.
Step 5: Assemble the Platter
Arrange on each plate:
- Grilled chicken breast
- Crispy fries
- Creamy coleslaw
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 platter
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 1,050 mg
- Fat: 31 g
- Saturated Fat: 6 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 145 mg