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Ultimate BBQ Chicken Breast Plate Recipe with Fries and Creamy Slaw

Ultimate BBQ Chicken Breast Plate with Fries, Baby Potatoes & Creamy Slaw

There’s something about the sizzle of chicken on the grill that brings back warm memories of summer barbecues with family and friends. The aroma fills the air, and you can practically taste the smoky goodness before you take the first bite. This Ultimate BBQ Chicken Breast Plate with Fries, Baby Potatoes, and Creamy Slaw is a dish that’s not only easy and quick to whip up but also guarantees smiles all around the table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the BBQ Chicken
  • 4 pieces boneless, skinless chicken breasts Tender and juicy, perfect for grilling.
  • 1 cup BBQ sauce Use your favorite brand or homemade.
  • 4 medium-sized potatoes Cut into wedges for fries.
  • 2 cups baby potatoes Halved.
  • 2 tbsp olive oil For tossing potatoes.
For the Creamy Slaw
  • 4 cups shredded cabbage Star of the creamy slaw.
  • 1 cup shredded carrots For color and crunch.
  • 1 cup mayonnaise Base of the creamy dressing.
  • 2 tbsp apple cider vinegar Adds a little tang.
  • 1 tbsp sugar Balances the vinegar.
  • 1 tsp garlic powder A hint of garlic.

Equipment

  • Grill
  • Oven
  • baking sheet
  • Large bowl

Method
 

  1. Step 1: Start by preheating your grill to medium-high heat. This ensures a nice sear on the chicken.
  2. Step 2: Season the chicken breasts with salt and pepper, then brush them generously with BBQ sauce.
  3. Step 3: Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Brush with additional BBQ sauce during the last few minutes.
  4. Step 4: While the chicken is grilling, preheat your oven to 400°F (200°C).
  5. Step 5: Toss the potato wedges and halved baby potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet.
  6. Step 6: Bake the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
  7. Step 7: In a large bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, and garlic powder. Mix well until everything is coated and set aside.
  8. Step 8: Once everything is cooked, assemble your plate with the BBQ chicken, crispy fries, baby potatoes, and a generous serving of creamy slaw. Serve immediately and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep potatoes crispy!