Grilled Chicken Leg Quarter with Potato Wedges and Creamy Coleslaw

Instructions

Step 1. In a large bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and lemon juice.

Step 2. Add the chicken leg quarters and coat evenly with the seasoning mixture. Cover and marinate for at least 30 minutes.

Step 3. Preheat the oven to 425°F (220°C) or prepare a grill for medium-high heat.

Step 4. Toss the potato wedges with olive oil, paprika, garlic powder, parsley, salt, and black pepper.

Step 5. Arrange the wedges on a baking sheet and roast for 35–40 minutes, turning halfway through cooking, until golden brown and crispy.

Step 6. Grill the chicken leg quarters for 30–35 minutes, turning occasionally, until nicely charred and the internal temperature reaches 165°F (74°C).

Step 7. While the chicken and potatoes cook, prepare the coleslaw.

Step 8. In a large bowl, combine the shredded cabbage, carrots, and diced cucumber.

Step 9. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Step 10. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 11. Refrigerate the coleslaw until ready to serve.

Step 12. Remove the chicken from the grill and allow it to rest for 5 minutes.

Step 13. Arrange the grilled chicken, potato wedges, cucumber slices, and creamy coleslaw on serving plates.

Step 14. Serve immediately while the chicken and potatoes are hot.

Storage and Reheating Tips

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

Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.

Reheat the potato wedges in an oven or air fryer to restore their crisp texture.

Keep the coleslaw refrigerated and serve cold.

For the best texture, store the cucumber slices separately and add them just before serving.