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Smoky Grilled Chicken Leg Quarters with Potato Wedges & Creamy Slaw

This dish features tender grilled chicken leg quarters paired with crispy potato wedges and a refreshing creamy slaw, delivering a delightful blend of smoky and savory flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 whole chicken leg quarters Choose organic or free-range for better flavor
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper Adjust for desired heat
  • Salt and black pepper To taste
For the Potato Wedges
  • 1.5 lbs potatoes, cut into wedges Use firm potatoes without blemishes
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and black pepper To taste
For the Creamy Slaw
  • 2 cups shredded cabbage
  • 1/2 cucumber, diced
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise Can substitute with Greek yogurt
  • 1 tbsp lemon juice
  • Salt and black pepper To taste
  • 1 tbsp fresh parsley, chopped For garnish
  • 1/2 tsp chili flakes For seasoning

Method
 

Marinate the Chicken
  1. Mix olive oil, paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a large bowl. Coat the chicken legs thoroughly and let them marinate for about 30 minutes.
Prepare the Oven
  1. Preheat your oven to 425°F (220°C).
Toss the Potatoes
  1. In another bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper. Spread them on a baking sheet in a single layer.
Roast the Potatoes
  1. Place the baking sheet in the oven and roast the potatoes for 30-35 minutes, flipping them halfway through, until golden brown and crispy.
Make the Slaw
  1. Mix shredded cabbage, diced cucumber, shredded carrots, mayonnaise, lemon juice, salt, and pepper in a bowl until creamy.
Grill the Chicken
  1. Heat the grill to medium-high. Grill the marinated chicken for about 25-30 minutes, turning occasionally, until cooked through.
Plate and Serve
  1. Assemble your plate with grilled chicken, roasted potato wedges, creamy slaw, and fresh cucumber slices. Garnish with chili flakes and chopped parsley.

Notes

This dish can be made ahead of time. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.