Grilled Chicken Drumsticks with Potato Wedges and Coleslaw

Instructions

Step 1: Preheat the oven or grill to 200°C.

Step 2: Wash and cut the potatoes into wedges, then toss them with olive oil, salt, black pepper, and paprika.

Step 3: Arrange the potato wedges on a baking tray and roast for 35 to 40 minutes until golden and crispy, turning halfway through.

Step 4: In a bowl, season the chicken drumsticks with garlic powder, onion powder, chili powder, paprika, salt, black pepper, lemon juice, and barbecue sauce.

Step 5: Place the chicken drumsticks on a grill or baking tray and cook for 30 to 35 minutes, turning occasionally, until fully cooked and slightly charred.

Step 6: In another bowl, combine shredded cabbage, grated carrot, sliced red onion, mayonnaise, vinegar, and sugar to prepare the coleslaw.

Step 7: Mix the coleslaw thoroughly until creamy and evenly coated.

Step 8: Arrange the grilled chicken drumsticks, roasted potato wedges, coleslaw, and cucumber slices on serving plates.

Step 9: Serve immediately while the chicken and potato wedges are hot.

Storage and Reheating Tips

Store leftover chicken and potato wedges in airtight containers in the refrigerator for up to 3 days. Keep the coleslaw and cucumber slices refrigerated separately for freshness.

Reheat the chicken and potato wedges in an oven or air fryer at 180°C for 5 to 10 minutes until heated through and crispy. The coleslaw should be served chilled and not reheated.