Instructions
Step 1: Pat your chicken leg quarters dry with paper towels, then rub generously with olive oil.
Step 2: In a small bowl, combine paprika, garlic powder, chili flakes, salt, and pepper. Coat the chicken thoroughly with this spice mixture.
Step 3: Preheat your grill to medium-high heat. Grill chicken for 25-30 minutes, turning occasionally, until skin is caramelized and internal temperature reaches 165°F.
Step 4: While chicken grills, toss potato wedges with olive oil, salt, and pepper. Grill them alongside the chicken for about 20-25 minutes until golden and crispy, stirring halfway through.
Step 5: Prepare coleslaw by mixing the cabbage and carrot mix with mayonnaise and a pinch of salt and pepper.
Step 6: Toss sliced cucumbers with a light sprinkle of salt, pepper, and optional lemon juice.
Step 7: Plate everything together, arrange grilled chicken and potato wedges as the stars, then add coleslaw and cucumber slices on the side.
Storage and Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep coleslaw and cucumbers separate to prevent sogginess.
Reheat chicken in a 350°F oven for 10-15 minutes until warmed through, or enjoy cold straight from the fridge. Potato wedges can be crisped up again in a 400°F oven for 5-7 minutes.
Fresh coleslaw tastes best prepared just before serving, but you can make the dressing ahead and toss it with cabbage mix minutes before plating.
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