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Smoky grilled chicken leg quarters served with potato wedges and creamy slaw

Smoky Grilled Chicken Leg Quarters with Potato Wedges & Creamy Slaw

A delightful combination of smoky, juicy chicken leg quarters served with crispy potato wedges and a refreshing creamy slaw, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 whole chicken leg quarters Look for firm, rich pink color.
  • 2 tbsp olive oil For marinating.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper Adjust for heat preference.
  • to taste Salt and black pepper Adjust to taste.
For the Potato Wedges
  • 1.5 lbs potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • to taste Salt and black pepper
For the Creamy Slaw
  • 2 cups shredded cabbage
  • 1/2 cucumber, diced
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise Substitute with vegan mayonnaise as needed.
  • 1 tbsp lemon juice
  • 1 whole cucumber, sliced For serving.
  • 1/2 tsp chili flakes For garnish.
  • 1 tbsp fresh parsley, chopped For garnish.

Method
 

Marinating the Chicken
  1. Season the chicken leg quarters with olive oil, paprika, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Massage the spices into the meat and marinate for at least 30 minutes.
Preparing the Potato Wedges
  1. Toss the potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
  2. Roast at 425°F (220°C) until golden and crispy.
Making the Creamy Slaw
  1. In a large bowl, combine shredded cabbage, diced cucumber, shredded carrots, mayonnaise, lemon juice, salt, and pepper. Mix well to ensure every bite is creamy.
Grilling the Chicken
  1. Preheat your grill and cook the marinated chicken leg quarters until they are deeply caramelized on the outside and juicy on the inside.
Assembling the Dish
  1. Place a generous portion of grilled chicken alongside crispy potato wedges and creamy slaw on a plate. Add fresh cucumber slices and sprinkle with chili flakes and parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze chicken and potato wedges separately for up to 3 months.