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Smoky Grilled Chicken Plate

A delightful dish of smoky grilled chicken leg quarters served with crispy potato wedges and vibrant coleslaw, perfect for summer grilling.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces chicken leg quarters Opt for organic or free-range for better flavor.
  • 4 large potatoes, cut into wedges Use firm potatoes without blemishes.
  • 2 cups coleslaw mix (cabbage + carrots)
  • 1 medium cucumber, sliced For serving.
  • 1/2 medium cucumber, diced (for slaw)
Sauce Ingredients
  • 1/2 cup mayonnaise Can be substituted with Greek yogurt for a healthier option.
  • 1 tbsp lemon juice
Seasonings
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • to taste salt & black pepper
  • to garnish chili flakes

Method
 

Preparation
  1. Rub the chicken leg quarters with olive oil, followed by the spices: paprika, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Let it marinate for 20 minutes.
Roasting Potato Wedges
  1. Toss the potato wedges with olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 425°F for about 30 minutes, until golden and crispy.
Grilling the Chicken
  1. Preheat your grill or baking tray and place the marinated chicken on it. Grill or bake for 35–40 minutes, flipping halfway through, until charred and juicy making sure the internal temperature reaches 165°F.
Making the Creamy Slaw
  1. Combine the coleslaw mix with diced cucumber, mayonnaise, lemon juice, salt, and pepper in a bowl. Let it chill for about 10 minutes.
Serving
  1. Arrange the grilled chicken, crispy potato wedges, cucumber slices, and creamy slaw on a plate, finishing with a sprinkle of chili flakes.

Notes

You can store the Smoky Grilled Chicken Plate in the fridge for up to 3 days in an airtight container. For meal prep, consider making double batches and freezing for easy weeknight dinners.