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Delicious flame-grilled chicken leg quarters served with fries and salad

Flame-Grilled Chicken Leg Quarters with Fries & Salad

A smoky and savory dish combining juicy chicken leg quarters, crispy fries, and fresh salad, perfect for family dinners.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken leg quarters Look for healthy skin and no bruises.
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt Used in the marinade.
  • 1 tsp chili powder
  • 1 tbsp lemon juice
For the Fries
  • 4 large potatoes, cut into thin fries Pick firm potatoes without sprouts.
  • 2 tbsp vegetable oil
  • 1 tsp salt
For the Salad
  • 2 cups shredded lettuce
  • 1 medium cucumber, sliced
  • 1 small carrot, julienned
  • 2 tbsp ketchup for garnish Or use favorite dressing.

Method
 

Marinate the Chicken
  1. In a bowl, mix olive oil, paprika, garlic powder, onion powder, chili powder, salt, pepper, and lemon juice. Rub this mixture all over the chicken leg quarters. Let it marinate for at least 1 hour.
Prepare the Fries
  1. Toss the thinly cut potatoes with vegetable oil and salt until evenly coated. Bake at 425°F (220°C) for 30–35 minutes or air-fry until golden and crispy.
Grill the Chicken
  1. Preheat your grill to medium heat. Place the marinated chicken on the grill and cook for 35–40 minutes, turning occasionally until fully cooked, charred, and smelling delicious.
Make the Salad
  1. Combine lettuce, cucumber slices, and julienned carrots in a bowl. Drizzle lightly with ketchup or your favorite dressing.
Plate & Serve
  1. Serve by placing the freshly grilled chicken over the salad and a generous portion of crispy fries to the side.

Notes

For serving suggestions, consider iced tea or lemonade. To elevate the meal, add garlic bread or grilled vegetables. Store in fridge for 3 days in an airtight container.