Go Back

Grilled Chicken & Crispy Potato Plate

A delightful dish featuring juicy grilled chicken leg quarters, crispy potato wedges, and a refreshing coleslaw, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 640
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken leg quarters Choose high-quality chicken for juiciness.
  • 2 tbsp olive oil For marinating the chicken.
  • 2 tbsp paprika Adds vibrant color and flavor.
  • 1 tbsp garlic powder Enhances the seasoning.
  • 1 tsp black pepper For seasoning.
  • 1 tsp onion powder For seasoning.
  • 1 tsp dried thyme Adds aromatic flavor.
  • 1 tsp chili flakes For heat.
  • 1 tsp salt For seasoning.
For the Potatoes
  • 4 medium potatoes Cut into wedges; use firm, fresh potatoes.
For the Coleslaw
  • 2 cups coleslaw mix Pre-packaged mixture is convenient.
  • 1/2 cup mayonnaise For creaminess.
  • 1 tbsp lemon juice Adds freshness.
  • 1 piece cucumber Sliced; for garnish.
  • 1/2 tsp chili powder For garnish.

Method
 

Preparation
  1. In a bowl, mix olive oil, paprika, garlic powder, onion powder, thyme, chili flakes, salt, and pepper. Rub this mixture all over the chicken until well coated.
  2. Place the potato wedges in a baking dish and toss them with a little olive oil, paprika, salt, and pepper.
Cooking
  1. Preheat the oven to 400°F (200°C) and roast the potato wedges for about 35 minutes until crispy and golden brown.
  2. Preheat the grill and cook the chicken for about 35-40 minutes, turning halfway through until a nice char forms and the internal temperature reaches 165°F.
Making the Coleslaw
  1. In a large bowl, mix coleslaw mix with mayonnaise and lemon juice until well combined.
Serving
  1. On a large plate, arrange the grilled chicken with roasted potato wedges, creamy coleslaw, and fresh cucumber slices.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze components separately for up to 3 months. Consider marinating chicken overnight for deeper flavor.