Instructions
Step 1: Pat your chicken dry and rub it generously with 2 tablespoons of olive oil, minced garlic, paprika, chili powder, salt, and black pepper. Let it sit for 15 minutes while you prepare the other components.
Step 2: Toss your potato wedges in a bowl with the remaining olive oil, a pinch of paprika, salt, and pepper. Spread them on a baking sheet and roast at 400°F for 25-30 minutes, stirring halfway through, until golden and crispy.
Step 3: Heat your grill to medium-high heat and grill the seasoned chicken for 6-7 minutes per side, depending on thickness, until cooked through and charred at the edges. Let it rest for 3 minutes before slicing.
Step 4: While the chicken grills, combine your coleslaw mix with the mayonnaise (or yogurt) in a bowl, tossing well to coat evenly. Season with a touch of salt and pepper to taste.
Step 5: Arrange everything on a plate, nestling the sliced chicken alongside the crispy potato wedges, creamy coleslaw, and fresh cucumber slices.
Storage and Reheating Tips
Store leftovers in separate containers to keep the slaw fresh and crispy. The chicken and potatoes will keep in the refrigerator for up to 3 days, while the coleslaw is best enjoyed within 1 day.
Reheat the chicken and potatoes together in a 350°F oven for about 10 minutes until warmed through. For the slaw, either serve it cold from the fridge or make a fresh batch if it becomes too soft.
This meal is also fantastic served cold the next day as a hearty salad, with the sliced chicken and potatoes tossed together with the coleslaw and cucumbers.
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