Do you have some go-to sides for grilled chicken?
I know I like to keep it pretty simple with a nice corn salad and crispy smashed potatoes.
But then, since you can add all kinds of amazing marinades and sauces, the possibilities are truly endless!
One thing’s for sure; you can’t go wrong with a nice potato salad or some crunchy coleslaw.
And then who could turn down a big spoonful of mac and cheese or sweet potato fries?
I suppose it depends on who you’re serving and how many.
The kids will love the creamy corn casserole below, while I’ll bet the adults will go wild for some garlic-y grilled mushrooms.
No matter what you’re in the mood for, you’ll find the recipe right here! Let’s get cooking!
Oven-baked and covered with onion powder, garlic powder, parmesan cheese, salt, pepper, and olive oil, these wedges are crispy on the outside and super fluffy on the inside.
I love wedges because they’re way more filling than regular French fries, and they’re usually baked instead of fried, making them so much healthier.
Just be sure to use Russet potatoes for the best results.
Ask anyone that knows me, and they’ll tell you I’m slightly obsessed with corn in all its shapes and forms.
I especially love it straight off the cob, but nothing brings me more joy than this sunny and delicious corn salad.
If you’ve never had Mexican street corn in the past, be prepared to fall in love!
Between the grilled corn, Cotija cheese, mayonnaise, and spices, it’s something exceptional and bursting with flavor.
I highly recommend ordering some of this Tajín Clásico chile-lime seasoning because it will bring this already perfect dish to life.
Plus, this is perfect on the rim of your margarita glass.
If you’ve only ever tried dry or bland cornbread, please give it another try with this recipe!
I promise, when you follow this recipe to the letter, you’ll be left with the most tender and flavorful cornbread around.
To make it extra yummy, go ahead and stir in some grated cheddar and chopped jalapeños.
Tomatoes are stunning when you chop and mix them up with all their great sizes and hues.
They’re also so tasty, they don’t really need anything more than a bit of salt and pepper.
If you can, grab a whole bunch of different tomatoes, so you’ll get slightly different flavors and textures throughout the dish.
I love the crunch of red onion with my tomatoes, and that little bit of bocconcini (or mozzarella or Halloumi) gives the dish something special.
Whether you’re picking it up fresh from the Farmers Market or making the most of the deals at the grocery store, corn on the cob is a welcome side to any meal.
That being said, it can be a pain to prep when it’s still covered in the husk.
The good news is that this little hack will make your dinner prep so much faster!
All you have to do is pop the cob in the microwave for a couple of minutes, cut an inch off the end, and then slide the husk right off. It’s simple and mess-free.
I would much rather have a plateful of colorful roasted veggies than a sad salad.
They’re way more filling and will pair well with almost anything.
One thing to note here is that the sweet potato will need to be chopped relatively small because it’ll take slightly longer to cook than the other veggies.
Though you can skip the Old Bay seasoning if you don’t have it, I highly recommend buying some because it’s what makes these the “best.”
Sweet potato fries are a thing of beauty.
They’re savory but slightly sweet, wonderfully crisp but nice and tender, and they’re super colorful, which makes your plate so much more inviting.
Much like the Old Bay in the recipe above, these are made by the blend of Italian seasoning and lemon pepper.
If you like your fries extra crispy, toss them in cornstarch before you bake.
Zucchini fries may not have the same flavor as the real deal, but they might just be good enough to trick your mind into thinking it’s enjoying something less healthy!
The key is to roast them nice and high, at around 400°F (204°C), and flip them halfway during the cooking time.
I like mine extra crunchy, so I toss in some parmesan and panko breadcrumbs to the seasoning mix.
Macaroni salad is a classic side dish that’s creamy, best served cold, and a cinch to whip up last minute.
The reason I like this recipe more than others is the fun extras in the mix! It’s not just pasta and mayo in here.
There are also eggs, red peppers, celery, onion, and pickle relish.
That all means that with each bite, you get a wonderful tangy-sweet flavor and plenty of crunch to boot.
It’s kind of impossible to hide the very green nature of zucchini fries.
So, if you have kids that flat-out refuse their veggies, this might just be the recipe you need!
Once cut and roasted, these look exactly like real French fries.
They’re pale, golden, and a fantastic potato substitution if you need one.
Definitely don’t skimp on the parmesan cheese at the end! Add it as soon as they come out of the oven so it will start to melt.
I’m a firm believer that the people that don’t like Brussel sprouts just haven’t tried them roasted with bacon and onion before.
I mean, how can you not like something roasted with bacon?
One thing to note when roasting sprouts: because they have layers, expect the edges to brown before the middles are cooked.
If you cook them at too high of a temperature, the outer layers will burn before they’re cooked through.
I find that 30-40 minutes at 400°F is the sweet spot.
At this temperature and for that length, you’ll get amazingly crispy edges and a perfectly tender middle.
This unusual potato salad is neither creamy nor full of eggs. Instead, it’s a kind of Tex-Mex take on a classic BBQ side.
You’ll roast the sweet potato with onion until it’s all fork-tender and lightly crispy.
You can then mix this with the rest of the ingredients and serve hot, or let it cool and serve cold.
This would be extra yummy with a sprinkling of that Tajín Clásico chile-lime seasoning!
Broccoli salad is a bright and colorful dish that you can put out for people looking to cut back on their carb intake.
It’s a lot like a potato salad, only it’s a little less creamy and has way more fun ingredients in the mix.
There are cherry tomatoes for a bit of acidity, raisins for a nice chewy sweetness, and plenty of red onion for a peppery crunch.
Plus, you can throw in grapes, chopped bacon, and pine nuts, too, if you have them.
These incredible potatoes have been all over social media in the last year, and for good reason!
They’re ridiculously crispy on the outside, with plenty of salty crunch to satisfy that French fry craving.
But they’re also super soft and fluffy on the inside, making them the best of both worlds.
You’ll start by boiling the potatoes until they’re fork-tender and perfectly smashable.
Then, drain and allow them to dry for a few minutes before adding them to a lined baking sheet.
Now, it’s time to smash! I like to use a glass for this, so you get even pressure which flattens the whole potato with ease.
After some time in the oven, they’ll turn crunchy and golden, and you won’t be able to resist sneaking a few before serving dinner.
I’m sure you have your go-to place for fries, right? If it’s not Popeye’s, it really should be!
Their Cajun seasoned fries are out of this world!
When you see how easy they are to recreate at home, you won’t need to hit up the drive-through ever again!
Or, if you want something a little different, try this incredible chicken salt. It’s an Aussie classic, and it will change your life.
Ever been to a BBQ and seen roughly fifty bowls of potato salad?
Yeah, it’s a pretty popular dish, and many people use tried-and-true recipes they got from their mom or grandma.
But for those looking to make a change, this recipe might just be your new favorite!
Be sure to start with Russet or Yukon gold potatoes for the best results.
Other kinds of potato will break apart and turn to mush when you mix in the rest of the ingredients.
I like the richness you’ll get from adding boiled eggs, but it’s totally optional.
But I wouldn’t mess with the dressing. It’s absolutely spot on!
If you’re already grilling your chicken, why not use all that fantastic smokey heat to make these tasty button mushrooms?
Add them to a skewer (soak wooden skewers in water before grilling) and cook for around five minutes per side.
When they’re cooked through, brush with plenty of garlic butter and enjoy!
It might sound a little odd, but this creamy cucumber salad is to die for!
Cucumbers are notoriously watery, which is why this dressing needs to be so thick.
It’s a quick mix of lemon, dill, and sour cream, and it will coat the cucumber just right.
However, after some time, the water will start to seep out, so this is best made just before serving.
I like to make the dressing, slice the veggies, and then stir together right before bringing the bowl out.
This sensational, sunny side dish is a cross between a creamed corn casserole and cornbread.
It includes cream-style corn, whole corn, corn muffin mix, and cheddar cheese, making it equal parts cheesy muffin and sweet crispy corn.
I like to broil mine for a few minutes at the end to get a nice golden crust on the top, or better yet, sprinkle in some bacon bits and jalapeños!
I’m not a big lover of traditional salads because the lettuce just feels like a sad waste of precious space.
It has little to no nutritional value, and it only adds a tiny bit of flavor if you choose something dark.
So why add it at all?
Instead, this bowl of cucumber and tomatoes is bright, fresh, crispy, acidic, juicy, and everything you could want in a grilled chicken side dish.
This dish may look like it came straight off Pinterest, but it’s actually crazy-easy to make at home.
With the right kind of peeler, it’s just a matter of taking slow and steady, flat strips along the zucchini.
Just be gentle when tossing in the dressing, as the strips may break in half.
Though I may prefer my slaw with a kick, it’s always an excellent option to keep things simple when feeding a crowd.
This coleslaw recipe is about as simple and traditional as they come!
It’s creamy, slightly sweet, and full of carrots and crunchy cabbage.
It also has a bit of grated onion, which you can leave out, but it’s so much better with it in.
Even though these are green, I’m willing to bet the kids will be reaching for seconds.
They’re so cute, and they look like little green pancakes!
They’re also wonderfully cheesy and garlic-y, thanks to the parmesan and minced garlic – which you can swap out for scallions if you prefer.
One thing to keep in mind is that zucchini has a lot of excess moisture, so don’t take any shortcuts, and be sure to drain it thoroughly if you want these babies to crisp up!
I know making mac and cheese at home can be a chore when you’re not working with a box.
It’s worth it, of course, but we don’t always have the time.
That’s why I love this slow cooker recipe! Just toss everything in the pot and let it do its thing.
After a few hours, give it all a stir and add in some extra cheese. Talk about a hands-off side dish.
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