Instructions
Step 1: Pat your chicken breasts dry and brush with 1 tbsp olive oil. Mix paprika, chili flakes, dried herbs, salt, and pepper in a small bowl, then rub the spice mixture all over both chicken breasts.
Step 2: Preheat your grill to medium-high heat and grill the chicken for 6-7 minutes per side until golden brown with charred marks and cooked through.
Step 3: While the chicken cooks, toss your potato wedges with the remaining 1 tbsp olive oil, minced garlic, salt, and pepper. Arrange them on a baking sheet and roast at 400°F for 25-30 minutes until crispy and golden.
Step 4: Make the coleslaw by mixing the coleslaw mix with mayonnaise and vinegar. Toss until well coated and let it sit for a few minutes to soften slightly.
Step 5: Plate everything together, arranging the grilled chicken, crispy wedges, creamy coleslaw, and fresh cucumber slices on a white plate for a beautiful presentation.
Storage and Reheating Tips
Store leftover chicken and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the coleslaw and cucumbers separate to prevent sogginess.
Reheat the chicken gently in a 350°F oven for 10 minutes to keep it juicy, or warm it briefly in a skillet over medium heat. The potato wedges can be crisped up again in a 375°F oven for 8-10 minutes.
The coleslaw is best eaten fresh, but you can prepare the slaw mixture ahead and toss it with the dressing just before serving.
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