Grilled Chicken and Boiled Potatoes with Creamy Sauce
Juicy grilled chicken paired with tender boiled potatoes, all drizzled with a light creamy garlic-herb sauce. This dish is balanced, comforting, and comes together with minimal fuss. Perfect for weeknight dinners or casual gatherings.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Chicken
4 boneless chicken breasts (or thighs)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
1 tsp garlic powder
Salt & pepper, to taste
For the Potatoes
600g (1.3 lb) baby potatoes or regular potatoes, peeled & cut into chunks
1 tsp salt
1 tbsp olive oil
For the Creamy Sauce
½ cup Greek yogurt (or sour cream)
¼ cup mayonnaise (or more yogurt for lighter version)
1 tbsp lemon juice
1 garlic clove, minced
2 tbsp fresh dill or parsley, chopped
Salt & black pepper, to taste
Instructions
1. Prepare the Chicken
1. In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
2. Coat chicken well and marinate for at least 15 minutes (longer if possible).
2. Boil the Potatoes
1. Place potatoes in salted water and boil for 15–20 minutes, until fork-tender.
2. Drain and toss with olive oil or butter if desired.
3. Grill the Chicken
1. Heat a grill pan or outdoor grill over medium-high heat.
2. Cook chicken for 5–7 minutes per side (depending on thickness) until fully cooked (internal temp 74°C / 165°F).
3. Let rest for 5 minutes before slicing.
4. Make the Creamy Sauce
1. In a small bowl, whisk together yogurt, mayo, lemon juice, garlic, dill/parsley, salt, and pepper.
2. Adjust thickness with 1–2 tsp water if needed.
5. Serve
Plate chicken alongside boiled potatoes.
Drizzle generously with creamy sauce and garnish with fresh herbs.
Notes & Tips
Lighter Version: Use all Greek yogurt instead of mayo.
Extra Flavor: Add a pinch of smoked paprika or mustard to the sauce.
Make it a Bowl: Add a side salad or steamed veggies for a full meal.
Shortcuts: Use leftover grilled chicken or rotisserie chicken.
❓ frequently asked questions FAQ
Q: Can I make the sauce ahead of time?
A: Yes, it keeps well in the fridge for up to 3 days.
Q: Can I roast the potatoes instead of boiling?
A: Absolutely — toss with olive oil, salt, and herbs, then roast at 200°C (400°F) for 25–30 minutes.
Q: What herbs go best in the sauce?
A: Dill, parsley, chives, or basil — fresh herbs give the best flavor.
Nutritional Information
Calories: 430
Protein: 37g
Carbs: 28g
Fat: 18g
Fiber: 4g
Sodium: 620mg