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Grilled Chicken With Crispy Potatoes

A delightful dish that combines juicy grilled chicken with perfectly roasted crispy potatoes, ideal for weeknight dinners.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken leg quarters Fresh, organic if possible
  • 2 tbsp olive oil For marinating
  • 2 tbsp paprika For seasoning
  • 1 tbsp garlic powder For seasoning
  • 1 tsp black pepper For seasoning
  • 1 tsp onion powder For seasoning
  • 1 tsp dried thyme For seasoning
  • 1 tsp chili flakes For seasoning
  • 1 tsp salt For seasoning
For the Potatoes
  • 4 medium potatoes Cut into wedges
For the Coleslaw
  • 2 cups coleslaw mix Pre-packaged or homemade
  • 1/2 cup mayonnaise Can substitute with plant-based alternative
  • 1 tbsp lemon juice For flavor
  • 1 piece cucumber Sliced, for serving
  • 1/2 tsp chili powder For garnish

Method
 

Preparation
  1. In a mixing bowl, combine olive oil, paprika, garlic powder, onion powder, thyme, chili flakes, salt, and black pepper. Rub this seasoning mix generously over the chicken legs.
  2. Toss the potato wedges in a bowl with olive oil, paprika, salt, and pepper until each piece is well-coated.
Cooking
  1. Spread the seasoned potato wedges evenly on a baking sheet and roast in a preheated 400°F oven for about 35 minutes until crispy and golden.
  2. Preheat your grill and cook the chicken leg quarters for about 35–40 minutes, turning halfway through, until the juices run clear.
Serving
  1. In another bowl, mix the coleslaw vegetables with mayonnaise and lemon juice until creamy and tangy.
  2. On a serving platter, arrange the grilled chicken alongside the roasted potato wedges, coleslaw, and cucumber slices.
Tips
  1. Marinate the chicken overnight for maximum flavor infusion.
  2. For extra crispy potatoes, try parboiling them for a few minutes before tossing them in oil and seasoning.

Notes

Store leftovers in an airtight container in the fridge for up to four days. For freezing, place portions in freezer-safe containers for up to three months. Reheat gently to preserve moisture.