THE SPLIT PLATE / RECIPE

Outlaw BBQ Grilled Thighs + Smashed Potatoes

Sweet-tangy tamarind glaze, deep grill char, crispy smashed potatoes, and a chili crisp sour cream dip that's already a cookbook-grade sauce. Adults get the full split-plate flex; kids get the 3-compartment tray with all the spice pulled out. Same cook, same potatoes, same chicken — different format.

YIELD4 servings
TOTAL TIME30 min
COOK METHODGrill
EST. / SERVING~540 cal | ~47g protein
KEY TO SUCCESS: MARINATE LONGER. 30 min minimum, overnight ideal. The Dan-O's Outlaw color should be deeply coating the thighs (you'll see this in the bowl) — if it looks faint, give it more time.

Ingredients

PROTEIN

  • 8 boneless skinless chicken thighs (~2 lbs / 32 oz)

POTATOES (shared, kid + adult eat the same)

  • 1 tray (1 lb) Little Potato Co. A Little Savory Herb (with seasoning packet)
  • Oil spray

Option 1

  • 2 tbsp plain Daisy Light Sour Cream (no chili crisp)

Option 2

  • 2 tbsp plain Daisy Light Sour Cream (no chili crisp)

MARINADE

  • 2-3 tbsp Dan-O's Outlaw Sweet & Tangy BBQ seasoning
  • 2 tbsp Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • 1 tbsp light oil (avocado or vegetable)

ADULT SAUCE

  • 1/2 cup Daisy Light Sour Cream
  • 2-3 tbsp Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • (Full Chili Crisp Sour Cream recipe →

Allergens: dairy.

AT PLATING. Same marinade, same grill, same cook. Only the cut + the sauce differ. Adult gets sliced thigh + chili crisp sour cream. Kid gets diced thigh + plain sour cream.

Method

Shared base

  1. 1.MARINATE THE THIGHS. Combine Dan-O's Outlaw + Lee Kum Kee Chili Crisp + light oil in a large bowl. Add chicken, toss to coat thoroughly. The color should be deeply orange-red. Refrigerate 30 min minimum, overnight ideal.
  2. 2.MICROWAVE THE POTATOES. Pierce the tray's vent (it's pre-vented). Microwave on high 5 min. The tray steams them through — no boiling required.
  3. 3.SMASH + SEASON. Transfer potatoes to a parchment-lined sheet pan. Press each one ONCE with the base of a glass — leave jagged edges, do NOT purée. Spray with oil, sprinkle the seasoning packet (start with half, add more after baking if needed). Set aside.
  4. 4.PREHEAT. Grill to medium-high (~450°F). Oven to 425°F.
  5. 5.GRILL THE CHICKEN. Lay thighs out on the grates with space between. Close lid. 4-5 min per side, flip ONCE, char marks should be clear and dark. Internal temp 165°F when done.
  6. 6.BAKE THE POTATOES. Pop the sheet pan in at 425°F for 20-25 min, until deeply browned and crispy at the edges. The fluffy interior + crispy exterior contrast is the goal.
  7. 7.REST THE CHICKEN. Off the grill onto a cutting board. Rest 3-5 min so the juices redistribute. Slicing immediately = pale interior with juices on the board, not in the meat.

Adult — Sliced + Chili Crisp Sour Cream

  1. 8.BUILD THE SAUCE. Spoon Daisy Light Sour Cream into a small bowl. Add 2-3 tbsp Lee Kum Kee Chiu Chow Chili Crisp on top. Fold gently 3-4 times — STOP when you can still see orange streaks. Don't homogenize.
  2. 9.SLICE THE THIGHS. 2 thighs per adult, cut across the grain into 1/2-inch slices. Lay over the smashed potatoes in a wide bowl. The grill marks should be visible.
  3. 10.PLATE. Wide bowl. Sliced thigh + crispy smashed potatoes. Chili crisp sour cream on the side OR drizzled with the orange streaks visible. DON'T dump and mix.

Kid — Diced + Plain Sour Cream Dip · Option 1

  1. 8.DICE 1.5 THIGHS. Trim off the heaviest char (kids reject visible burn). Cut into 1/2-inch cubes. Pieces should look like chicken-nugget-adjacent, not adult dinner.
  2. 9.PLATE INTO 3-COMPARTMENT TRAY. Diced chicken in the largest compartment, smashed potatoes in the second, plain Daisy Light sour cream in the third (for dipping).

Kid — Diced + Plain Sour Cream Dip · Option 2

  1. 8.Skip the sour cream compartment. Use Money Mustard or ketchup instead. Same tray format, same compartments.

SPLIT PLATE SERVING

Adult — Sliced + Chili Crisp Sour Cream: Serve the adult portion as described above.

Kid — Diced + Plain Sour Cream Dip: Serve the kid portion as described above.

Keys to success

  • GRILL MEDIUM-HIGH, FLIP ONCE. ~5 min per side for boneless thighs. Internal temp 165°F. Strong char marks on both sides. Don't fuss — flipping multiple times kills the grill marks.
  • PARALLEL COOKING. Microwave the potato tray (5 min) while the grill heats. Smash potatoes on parchment-lined sheet pan while chicken marinates. Pop potatoes into 425°F oven when chicken hits the grill. Both finish in ~25 min.

If something fails

Chicken came out pale, no char: Grill wasn't hot enough OR you flipped too early. Medium-HIGH heat (~450-500°F surface). Don't touch for the first 4 minutes per side. The marinade needs to caramelize on contact.

Chicken charred outside, raw inside: Grill too hot OR thighs too thick. Thinner thighs (uneven natural shape) cook unevenly — butterfly the thicker end before marinating. Or move to indirect heat after the first char to finish through.

Potatoes turned mushy / didn't crisp: You smashed them too flat (purée mode) OR didn't bake at high enough heat. Press once, leave cracks. Bake at 425°F (not 375°F). Oil spray helps the crisp.

Sauce looks like beige ranch: You stirred too much. Sauce should have visible orange chili oil streaks. Fold 3-4 times max. If already homogenized, drizzle a fresh tsp of chili crisp ON TOP just before serving — the visual carries half the appeal.

Kid won't try the diced chicken: Dice smaller (1/2-inch cubes), and serve in their own divided tray compartment (not on a plate next to adult food). The 3-compartment tray is the brand cue — kids accept food when it's in 'their' format.

Sweet-tangy is too sweet for adult taste: Bump the chili crisp in the marinade from 2 tbsp to 3 tbsp. The chili oil cuts the sweetness AND adds umami depth. Or finish with a squeeze of lime on the cooked thighs.

Smashed potatoes seasoning packet is too salty: Use HALF the seasoning packet in the smash, then sprinkle the rest on the cooked potatoes if you want more. The packet is calibrated for the full tray; smashing increases surface area and salt concentration.

Storage and reheating

Store: Leftover thighs + potatoes hold 3 days in the fridge. Sauce keeps separately in a jar 5 days.

Reheat: Thighs: 350°F oven for 6-8 min, or cast iron 2 min per side to re-crisp. Don't microwave — turns the char rubbery. Potatoes: same oven, same temp; air fryer 5 min at 400°F is even better.

Lasts: Best fresh. Day-2 thighs are still good if reheated dry-heat (not microwave). Sauce is dump-and-stir, build fresh each time you eat for the visual.

Estimated nutrition

~540 cal | ~47g protein.

thesplitplate.com/recipes/outlaw-grilled-thighs-smashed-potatoes

Outlaw BBQ Grilled Thighs + Smashed Potatoes
Split Cook Method™Core SignaturesThe Grill-Night Family Win

Outlaw BBQ Grilled Thighs + Smashed Potatoes

Sweet-tangy tamarind glaze, deep grill char, crispy smashed potatoes, and a chili crisp sour cream dip that's already a cookbook-grade sauce. Adults get the full split-plate flex; kids get the 3-compartment tray with all the spice pulled out. Same cook, same potatoes, same chicken — different format.

Make this when

It's grill weather and you want a real cookout dinner that adults and kids will both eat. Adult plate: sliced thigh + crispy smashed potatoes + chili crisp sour cream. Kid tray: diced chicken (no char), same potatoes, plain sour cream dip. Two presentations, one workflow.

Total time
30 min
Yield
4 servings
Protein
~47g
Calories
~540
Cost / serving
$5.50
Cook method
Grill
Allergens and safety

Contains: dairy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Spicy adult version
Adjust servings

Ingredients

Adults
Kids

PROTEIN

MARINADE

POTATOES (shared, kid + adult eat the same)

ADULT SAUCE

KID SAUCE

Method

Split point

AT PLATING. Same marinade, same grill, same cook. Only the cut + the sauce differ. Adult gets sliced thigh + chili crisp sour cream. Kid gets diced thigh + plain sour cream.

2 thighs per adult (sliced) / 1.5 thighs per kid (diced)

Shared base

Cook once — this part works for everyone.

  1. 1
    MARINATE THE THIGHS

    Combine Dan-O's Outlaw + Lee Kum Kee Chili Crisp + light oil in a large bowl. Add chicken, toss to coat thoroughly. The color should be deeply orange-red. Refrigerate 30 min minimum, overnight ideal.

  2. 2
    MICROWAVE THE POTATOES

    Pierce the tray's vent (it's pre-vented). Microwave on high 5 min. The tray steams them through — no boiling required.

  3. 3
    SMASH + SEASON

    Transfer potatoes to a parchment-lined sheet pan. Press each one ONCE with the base of a glass — leave jagged edges, do NOT purée. Spray with oil, sprinkle the seasoning packet (start with half, add more after baking if needed). Set aside.

  4. 4
    PREHEAT

    Grill to medium-high (~450°F). Oven to 425°F.

  5. 5
    GRILL THE CHICKEN

    Lay thighs out on the grates with space between. Close lid. 4-5 min per side, flip ONCE, char marks should be clear and dark. Internal temp 165°F when done.

  6. 6
    BAKE THE POTATOES

    Pop the sheet pan in at 425°F for 20-25 min, until deeply browned and crispy at the edges. The fluffy interior + crispy exterior contrast is the goal.

  7. 7
    REST THE CHICKEN

    Off the grill onto a cutting board. Rest 3-5 min so the juices redistribute. Slicing immediately = pale interior with juices on the board, not in the meat.

Adult — Sliced + Chili Crisp Sour Cream

  1. 8
    BUILD THE SAUCE

    Spoon Daisy Light Sour Cream into a small bowl. Add 2-3 tbsp Lee Kum Kee Chiu Chow Chili Crisp on top. Fold gently 3-4 times — STOP when you can still see orange streaks. Don't homogenize.

  2. 9
    SLICE THE THIGHS

    2 thighs per adult, cut across the grain into 1/2-inch slices. Lay over the smashed potatoes in a wide bowl. The grill marks should be visible.

  3. 10
    PLATE

    Wide bowl. Sliced thigh + crispy smashed potatoes. Chili crisp sour cream on the side OR drizzled with the orange streaks visible. DON'T dump and mix.

Kid — Diced + Plain Sour Cream Dip

  1. 8
    DICE 1.5 THIGHS

    Trim off the heaviest char (kids reject visible burn). Cut into 1/2-inch cubes. Pieces should look like chicken-nugget-adjacent, not adult dinner.

  2. 9
    PLATE INTO 3-COMPARTMENT TRAY

    Diced chicken in the largest compartment, smashed potatoes in the second, plain Daisy Light sour cream in the third (for dipping).

Adult plate | Kid plate

2 thighs per adult (sliced) / 1.5 thighs per kid (diced)

Adult plate

Adult — Sliced + Chili Crisp Sour Cream

47g
Protein
540
Calories

What makes it different

  • 1/2 cup Daisy Light Sour Cream
  • 2-3 tbsp Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • (Full Chili Crisp Sour Cream recipe →
Kid plate

Kid — Diced + Plain Sour Cream Dip

22g
Protein
260
Calories

What makes it different

  • 2 tbsp plain Daisy Light Sour Cream (no chili crisp)

Three keys to success

  1. 1MARINATE LONGER. 30 min minimum, overnight ideal. The Dan-O's Outlaw color should be deeply coating the thighs (you'll see this in the bowl) — if it looks faint, give it more time.
  2. 2GRILL MEDIUM-HIGH, FLIP ONCE. ~5 min per side for boneless thighs. Internal temp 165°F. Strong char marks on both sides. Don't fuss — flipping multiple times kills the grill marks.
  3. 3PARALLEL COOKING. Microwave the potato tray (5 min) while the grill heats. Smash potatoes on parchment-lined sheet pan while chicken marinates. Pop potatoes into 425°F oven when chicken hits the grill. Both finish in ~25 min.

Go deeper

Storage and nutrition

Storage: Leftover thighs + potatoes hold 3 days in the fridge. Sauce keeps separately in a jar 5 days.

Reheat: Thighs: 350°F oven for 6-8 min, or cast iron 2 min per side to re-crisp. Don't microwave — turns the char rubbery. Potatoes: same oven, same temp; air fryer 5 min at 400°F is even better.

Lasts: Best fresh. Day-2 thighs are still good if reheated dry-heat (not microwave). Sauce is dump-and-stir, build fresh each time you eat for the visual.

Brands I use

Dan-O's
Dan-O's
Outlaw Sweet & Tangy BBQ (made with Tamarind, 8.5 oz)
Tamarind base = real acid + complexity, not just sugar. Survives grill heat where pure sweet seasonings just burn. Anchors the Dan-O's family alongside Original (id 21, id 31) and Spicy.
Little Potato Co.
Little Potato Co.
A Little Savory Herb (1 lb tray, microwave-ready, seasoning packet included)
Pre-washed, pre-portioned, 5-min microwave. The whole point is the convenience — parallel-cook with the grill. Seasoning packet has salt + dehydrated garlic + onion + citric acid for tartness.
Lee Kum Kee
Lee Kum Kee
Chiu Chow Style Chili Crisp Oil (7.2 oz, 205g)
Does double duty: marinade (color + heat + acid) AND the sauce. Chiu Chow specifically has shallot + garlic bits that carry the flavor — generic chili oil is too one-note. One jar runs across 3+ recipes.
Daisy
Daisy
Light Sour Cream (1 lb / 16 oz tub, 50% less fat)
The sauce carrier. Light is intentional — the chili crisp does the flavor work, the sour cream is the cool/creamy contrast. Full-fat is fine but pushes calories without adding much.

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#grill#outdoor#chicken#potatoes#tamarind#chili crisp#sauce-anchored#split-cook#weeknight