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Spice-Rubbed Grilled Chicken
with lemon and dill sweet potatoes / garden salad

Active: 40 min Total: 40 min
We featured this iconic summer meal of grilled chicken with two summery salads in 2016, and thought this would be a great week to bring it back.
Smarts: We like this dish with quick cooking chicken drumsticks, but feel free to use any cut of chicken you'd like. Just increase the cooking time for larger cuts.


Spice-Rubbed Grilled Chicken:
  • Coriander, dried - 1 tsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Chicken drumsticks, bone-in and skin on - 1 1/2 lbs (sub bone-in thighs or even use boneless skinless chicken breast tenders)
Lemon Dressing (for potatoes and salad):
  • Vinegar, white wine - 1 1/2 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 5 Tbsp
Lemon and Dill Sweet Potato Salad:
  • Sweet potatoes - 1 lb , peeled and cubed
  • Dill, fresh - 2 tsp , chopped
  • Lemon dressing (ingredients listed separately) - ~1/4 cup
Garden Salad:
  • Tomatoes, roma - 3 , diced
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Lemon dressing (ingredients listed separately) - ~1/4 cup


  1. Spice mix - Combine coriander, paprika, cumin, chili powder, salt and pepper. (Can be done up to 5 days ahead)
  2. Sweet potatoes - Peel and cube sweet potatoes. (Can be done up to 4 days ahead)
  3. Boil sweet potatoes - Bring a large stock pot of salted water to a boil. Add cubed sweet potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. (Can be done up to 4 days ahead)
  4. Make lemon dressing - Whisk together vinegar, lemon juice, mustard and honey. Add olive oil while whisking. (Can be done up to 3 days ahead)
  5. Chicken - Rub chicken on all sides with spice mix. (Can be done 1 day ahead)
  6. Tomatoes / Cucumbers / Lettuce - Prep as directed and combine. (Can be done 1 day ahead)

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  1. If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some cooking oil. Grill, turning every few minutes, until chicken is cooked through, 25 to 30 minutes for bone-in drumsticks (15 to 20 minutes for bone-in thighs, 8 to 10 minutes for tenders).
  2. If cooking in oven: Heat oven to 375F / 191C degrees. Brush a sheet pan with some cooking oil. Place chicken on pan and roast until chicken is cooked through, 40 to 45 minutes for bone-in drumsticks (20 to 25 minutes for bone-in thighs, 14 to 16 minutes for tenders).
  3. While chicken cooks, chop dill. Combine sweet potatoes, dill and half the dressing (portion for the potato salad). Season with some salt and pepper.
  4. Toss tomatoes, cucumbers and lettuce with remaining half the dressing (portion for the garden salad) just before serving.
  5. Serve grilled chicken with sweet potatoes and garden salad. Enjoy!



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