Instructions
Step 1: Preheat your grill to medium-high heat. Pat the chicken drumsticks dry with paper towels.
Step 2: In a small bowl, combine 2 tbsp olive oil, paprika, garlic powder, black pepper, salt, and dried parsley. Rub this mixture generously over all the drumsticks.
Step 3: Place drumsticks on the grill and cook for 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is golden and charred.
Step 4: While the chicken cooks, toss potato wedges with 2 tbsp olive oil, 1/2 tsp paprika, salt, and pepper. Grill alongside the chicken for 20-25 minutes, stirring occasionally, until golden and crispy.
Step 5: For the creamy slaw, combine shredded cabbage and carrot in a bowl. Mix mayonnaise, vinegar, salt, and pepper in a separate bowl, then toss with the vegetables.
Step 6: Prepare the fresh salad by combining lettuce, cucumber, cherry tomatoes, and red onion in a large bowl. Dress with 1 tbsp olive oil, 1 tsp vinegar, salt, and pepper just before serving.
Step 7: Arrange all components on a large platter. Place grilled drumsticks in the center, surround with potato wedges, and add portions of creamy slaw and fresh salad. Garnish with lemon wedges.
Storage and Reheating Tips
Store cooked chicken and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the slaw and fresh salad in their own containers, as they’re best consumed within 24 hours.
Reheat grilled chicken gently in a 350°F oven for about 10 minutes until warmed through. Potato wedges can be crisped up in the oven at 400°F for 8-10 minutes.
For best results, assemble the plate fresh rather than storing it together. The components taste best when plated individually right before eating.
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