Instructions
Step 1. In a large bowl, combine olive oil, lemon juice, garlic, paprika, onion powder, oregano, salt, and black pepper.
Step 2. Add the chicken leg quarters and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour or up to overnight.
Step 3. Preheat an outdoor grill or grill pan to medium-high heat.
Step 4. Grill the chicken for 35–45 minutes, turning occasionally, until the skin is charred and crispy and the internal temperature reaches 165°F (74°C).
Step 5. While the chicken cooks, prepare the herb sauce by whisking together the Greek yogurt, mayonnaise, parsley, dill, lemon juice, garlic, milk, salt, and black pepper until smooth. Refrigerate until ready to serve.
Step 6. Brush the romaine hearts and bell pepper slices with olive oil and season with salt and black pepper.
Step 7. Place the romaine hearts cut-side down on the grill and cook for 2–3 minutes until lightly charred.
Step 8. Grill the bell peppers for 3–4 minutes until tender and slightly blistered.
Step 9. Remove the vegetables from the grill and arrange the bell pepper slices over the grilled romaine hearts.
Step 10. Drizzle the herb sauce generously over the romaine and peppers.
Step 11. Transfer the grilled chicken to a serving platter and let rest for 5 minutes.
Step 12. Serve the grilled chicken alongside the loaded romaine and extra herb sauce on the side.
Storage and Reheating Tips
Store leftover chicken and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Keep the herb sauce refrigerated in a sealed container for up to 5 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
The grilled romaine is best enjoyed fresh, but leftovers can be served cold in salads.
Do not freeze the herb sauce, as dairy-based sauces may separate after thawing.
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