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Crispy fries served with flame-grilled chicken leg and fresh salad

Flame-Grilled Chicken Leg with Crispy Fries & Fresh Salad

A delightful dish combining grilled chicken leg, crispy fries, and fresh salad, celebrated for its smoky flavor and satisfying textures.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 whole chicken leg quarters Look for fresh leg quarters with vibrant color.
  • 2 tbsp olive oil Can substitute with coconut oil.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper Optional for extra heat.
  • 1 tbsp lemon juice
For the Fries
  • 4 large potatoes Cut into fry shapes, use firm potatoes for crispiness.
  • 2 tbsp vegetable oil For frying or baking the fries.
  • 1 tsp salt
For the Salad
  • 2 cups shredded lettuce
  • 1 cup cucumber Sliced.
  • 1/2 cup cabbage Shredded.
  • 1/2 cup carrot Grated.
  • 2 tbsp sweet chili sauce Or hot sauce.

Method
 

Marinate the Chicken
  1. In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and lemon juice. Coat the chicken well. Marinate for at least an hour.
Grill the Chicken
  1. Preheat your grill to medium-high. Place the marinated chicken on the grill and cook for 35 to 45 minutes, turning them occasionally until charred and juices run clear.
Prepare the Fries
  1. While the chicken grills, cut the potatoes into fry shapes. Heat vegetable oil in a pan or oven and cook the fries until crispy and golden brown. Season with salt afterward.
Make the Salad
  1. In a salad bowl, combine the shredded lettuce, sliced cucumber, cabbage, and grated carrot. Drizzle with sweet chili sauce or hot sauce before serving.
Plate and Serve
  1. Once everything is ready, serve the grilled chicken alongside the crispy fries and fresh salad, ensuring a visually appealing presentation.

Notes

Store leftovers in an airtight container for up to three days. For freezing, wrap tightly in foil and place in a freezer bag for up to three months.