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Flame-grilled chicken leg quarters with fries and salad on a plate

Flame-Grilled Chicken Leg Quarters with Fries & Salad

This dish combines juicy, smoky chicken leg quarters with crispy fries and a fresh salad, perfect for any grilling occasion.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 large chicken leg quarters Choose fresh chicken with good fat content.
  • 2 tbsp olive oil Can substitute with avocado oil.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tbsp lemon juice
For the Fries
  • 4 large potatoes Cut into thin fries.
  • 2 tbsp vegetable oil
  • 1 tsp salt
For the Salad
  • 2 cups shredded lettuce
  • 1 medium cucumber Sliced.
  • 1 small carrot Julienned.
  • 2 tbsp ketchup For garnish.

Method
 

Marinate the Chicken
  1. In a bowl, mix olive oil, paprika, garlic powder, onion powder, chili powder, salt, pepper, and lemon juice. Rub this mix all over the chicken leg quarters and let them marinate for at least one hour.
Prepare the Fries
  1. Toss the potato fries in vegetable oil and sprinkle with salt. Lay them out in a single layer on a baking tray or in your air fryer basket. Bake at 425°F (220°C) for 30-35 minutes or air-fry until golden brown and crispy.
Grill the Chicken
  1. After marinating, preheat your grill to medium heat. Grill the chicken leg quarters for about 35-40 minutes, turning occasionally until fully cooked, reaching an internal temperature of 165°F.
Make the Salad
  1. On a serving plate, arrange a bed of shredded lettuce, followed by sliced cucumbers and julienned carrots. Drizzle lightly with ketchup.
Plate & Serve
  1. Place the grilled chicken over the salad and serve with a generous portion of crispy fries.

Notes

Store leftovers in an airtight container for up to 3 days. To reheat, use the oven to preserve texture. For variations, consider adding cayenne for spice or swapping fries with baked sweet potatoes.