Pickle Chicken with Garlic Fries and Spicy Pickle Dip
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- 1/2 teaspoon kosher salt
- 2 cloves garlic finely minced
- 1/4 cup plain greek yogurt
- 4 boneless skinless chicken breasts
- 1 jar of garlic dill pickles (i go for the sandwich slic
- 4 medium baking potatoes scrubbed and sliced relatively thin - like steak fries
- 3 tablespoons finely chopped garlic dill pickles
- 1 teaspoon sriracha sauce
- Carbohydrate 37.5293499999011 g
- Cholesterol 137.1096875 mg
- Fat 3.18493593748478 g
- Fiber 4.69475010139955 g
- Protein 59.0072265624772 g
- Saturated Fat 0.873461249997971 g
- Serving Size 1 1 Serving (459g)
- Sodium 1192.38338749937 mg
- Sugar 32.8345998985015 g
- Trans Fat 0.822769999999112 g
- Calories 426 calories
Up to 24 hours ahead of time (but at least an hour) place the chicken in a shallow dish and pour the pickle juice over it. Cover tightly and refrigerate until you re ready to cook.Preheat the oven to 450°F. Line a baking sheet with parchment paper or foil. Lightly spray with non-stick cooking spray. Lay the potatoes out in a single layer. Sprinkle them with the salt and garlic. Bake the potatoes for 25 minutes, turning them over on the tray halfway through.While the potatoes bake, heat your grill. You could also utilize a stovetop grill pan.To make the Spicy Pickle Dip, mix together the chopped pickles, Greek yogurt, sriracha, and salt.Grill your chicken. I usually opt for thinner chicken breasts and 4-5 minutes on each side will cook them through (grill temperature should be 350°-400°F). Make sure you either check the chicken with an instant read thermometer for an internal temperature of 165°F OR slice into the thickest part of the meat and check that the juices are clear and there's no pink.Serve the chicken with a pickle slice on top (optional) , with a handful of the Garlic Fries and a side of Spicy Pickle Dip!
