Instructions
Step 1. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, parsley, salt, black pepper, and lemon juice.
Step 2. Add the chicken leg quarters and coat thoroughly with the marinade.
Step 3. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Step 4. Preheat a grill or grill pan to medium-high heat.
Step 5. Grill the chicken leg quarters for 35–40 minutes, turning occasionally, until deeply golden and the internal temperature reaches 165°F (74°C).
Step 6. While the chicken cooks, whisk together the Greek yogurt, mayonnaise, lemon juice, parsley, dill, garlic, salt, and black pepper to make the dressing.
Step 7. Refrigerate the dressing until ready to serve.
Step 8. Brush the romaine halves lightly with olive oil and season with salt and black pepper.
Step 9. Place the romaine cut-side down on the grill and cook for 1–2 minutes until lightly charred.
Step 10. Remove the romaine from the grill and transfer to serving plates.
Step 11. Scatter the sliced red and yellow bell peppers over the grilled romaine.
Step 12. Remove the chicken from the grill and allow it to rest for 5 minutes.
Step 13. Place the grilled chicken alongside the romaine salad.
Step 14. Serve the creamy herb dressing on the side or drizzle over the salad.
Step 15. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, salad, and dressing separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F (190°C) oven for 10–15 minutes until warmed through.
The grilled romaine is best enjoyed fresh but can be refrigerated for up to 1 day.
Keep the dressing refrigerated and use within 4 days.
For meal prep, store all components separately and assemble just before serving.
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