Instructions:
step 1 In a bowl, mix all marinade ingredients. Add chicken and coat evenly. Cover and marinate for at least 1 hour, preferably overnight.
step 2 Preheat grill or oven to 400°F (200°C). Grill or bake chicken for 25-30 minutes, turning halfway and basting with extra marinade until fully cooked and slightly charred.
step 3 Toss potato wedges with olive oil, paprika, oregano, garlic powder, salt, and pepper. Spread on a baking tray and bake for 30-35 minutes until golden and crispy, flipping halfway.
step 4 In a bowl, mix cabbage, carrots, cucumber slices, mayonnaise, vinegar, salt, and pepper to make the coleslaw. Chill in fridge until ready to serve.
step 5 Plate the grilled chicken with crispy potato wedges, creamy coleslaw, and garnish with fresh cucumber slices sprinkled with chili powder or paprika if desired.
Storage and Reheating Tips:
Store leftovers in separate airtight containers for up to 3 days. Reheat potatoes and chicken in the oven or air fryer to retain crispiness. Coleslaw is best enjoyed fresh but can be stored chilled for up to 2 days. Avoid microwaving the coleslaw to maintain its texture.
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