Description
Juicy grilled chicken thighs seasoned with smoky paprika and herbs, paired with a creamy dill and sour cream potato salad — a flavorful, comforting dish that’s ideal for summer dinners or backyard gatherings.
Ingredients
Units
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
- 1 1/2 lbs baby potatoes, halved
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and black pepper, to taste
Instructions
- Boil baby potatoes in salted water for 12–15 minutes or until tender. Drain and let cool.
- While potatoes cool, mix sour cream, mayo, mustard, dill, red bell pepper, and red onion in a bowl. Season with salt and pepper.
- Fold in the cooled potatoes and refrigerate the salad until ready to serve.
- In a bowl, mix olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Add chicken thighs and coat well.
- Preheat grill or grill pan to medium-high heat.
- Grill chicken for 5–7 minutes per side or until cooked through and nicely charred.
- Slice grilled chicken and serve alongside chilled potato salad.
- Garnish with chopped parsley and lemon wedges.
Notes
- For extra tang, add a splash of lemon juice to the potato salad dressing.
- Chicken can be marinated ahead of time for deeper flavor.
- Use Greek yogurt in place of sour cream for a lighter potato salad.
- This dish pairs well with grilled vegetables or corn on the cob.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
