Instructions
Step 1: Preheat your grill to medium-high heat, around 400-425°F.
Step 2: Pat the chicken leg quarters dry with paper towels. In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, black pepper, and lemon juice.
Step 3: Rub the chicken generously with the spice mixture on all sides, making sure to coat evenly.
Step 4: Place chicken on the preheated grill, skin-side down. Grill for 6-7 minutes until the skin is golden and charred, then flip and grill for another 8-10 minutes until fully cooked and the internal temperature reaches 165°F.
Step 5: While the chicken grills, cut potatoes into fries and toss with vegetable oil, salt, and paprika. Bake at 400°F for 20-25 minutes, stirring halfway through, until golden and crispy.
Step 6: For the fresh salad, combine cherry tomatoes, red onion, and parsley in a bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Step 7: Make the herb dip by whisking together Greek yogurt, mayonnaise, garlic powder, parsley, and lemon juice. Season with salt and black pepper to taste.
Step 8: Plate everything together with the grilled chicken, fries, fresh tomato salad, and a small bowl of the creamy herb dip on the side.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the fries, salad, and dip in separate containers to maintain their texture and freshness.
Reheat the chicken in a 350°F oven for about 10 minutes until warmed through, or enjoy it cold in a salad or sandwich. Refresh the fries by crisping them in a hot oven for a few minutes.
The herb dip keeps well for up to 4 days and tastes great cold, so feel free to make extra for snacking throughout the week.
Continue on the next page