Grilled Chicken Dinner Plate (Chicken, Baked Potato, Green Beans & Corn)

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Ingredients (Serves 2–3)

For the Grilled Chicken

• 600–700 g chicken wings or boneless chicken thighs

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp chili powder (optional)

• ½ tsp black pepper

• ¾ tsp salt

• ½ tsp dried oregano or thyme

• 1 tsp brown sugar (optional, for caramelization)

For the Baked Potato

• 2 large russet potatoes

• 1 tbsp olive oil

• Salt & black pepper

• 30 g shredded cheddar cheese

• 2 slices bacon, cooked and crumbled

• Chopped chives or green onions

• Butter or sour cream (optional)

For the Green Beans

• 250 g fresh green beans, trimmed

• 1 tbsp olive oil or butter

• 1 clove garlic, minced

• Salt & black pepper

For the Corn

• 1–2 corn cobs

• Butter

• Salt & black pepper

• Optional: paprika or chili flakes

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Instructions

1. Prepare the Chicken

1. In a large bowl, mix olive oil, paprika, garlic powder, onion powder, chili powder, black pepper, salt, oregano, and brown sugar.

2. Add the chicken and toss until evenly coated.

3. Marinate for at least 30 minutes (up to overnight for best flavor).

2. Cook the Baked Potatoes

1. Preheat oven to 200°C / 400°F.

2. Wash and dry the potatoes. Pierce with a fork several times.

3. Rub with olive oil, salt, and pepper.

4. Bake directly on the oven rack for 50–60 minutes, until soft inside.

5. Slice open, fluff with a fork, add butter, cheddar cheese, bacon, and chives.

3. Grill the Chicken

• Grill or Pan Method

1. Heat a grill pan or outdoor grill to medium-high.

2. Cook chicken for 5–7 minutes per side until golden, charred, and fully cooked (internal temp 75°C / 165°F).

3. Rest for 5 minutes before serving.

4. Cook the Green Beans

1. Heat olive oil or butter in a pan over medium heat.

2. Add garlic and sauté briefly.

3. Add green beans, season with salt and pepper.

4. Sauté for 5–7 minutes until tender-crisp.

5. Prepare the Corn

1. Boil or grill corn until tender (8–10 minutes).

2. Brush with butter, season with salt, pepper, and optional paprika.

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Serving

Arrange grilled chicken on a plate with the loaded baked potato, sautéed green beans, and buttery corn on the cob. Serve hot.

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Tips

• For extra smoky flavor, finish chicken with a quick brush of BBQ sauce.

• Air fryer option: chicken at 190°C / 375°F for 18–22 minutes, flipping halfway.

• This meal pairs well with iced tea or a light salad.