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Smoky Grilled Chicken Leg Quarters with Potato Wedges & Creamy Slaw

This dish features juicy, smoky grilled chicken paired with crispy potato wedges and a creamy, fresh slaw - a perfect balance of flavors and textures for a satisfying meal.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 whole whole chicken leg quarters Look for vibrant, fresh chicken without bruising.
  • 2 tbsp olive oil Can substitute with avocado oil for a dairy-free version.
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper Add more for a spicier flavor.
  • Salt and black pepper To taste
For the Potato Wedges
  • 1.5 lbs potatoes, cut into wedges Use firm Yukon Gold potatoes for a creamier texture.
  • 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 cup shredded carrots
  • 1/2 cucumber diced
  • 1/4 cup mayonnaise For a lighter version, substitute with yogurt or vinaigrette.
  • 1 tbsp lemon juice
  • 1/2 tsp chili flakes
  • 1 tbsp fresh parsley, chopped For garnish.

Method
 

Marinade Preparation
  1. In a bowl, combine olive oil, paprika, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Coat the chicken legs thoroughly and marinate for about 30 minutes.
Prepare Potato Wedges
  1. Preheat your oven to 425°F (220°C). Toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
  2. Spread them on a baking sheet, making sure not to overcrowd the tray.
  3. Roast the potatoes for 30-35 minutes or until golden and crispy, flipping them halfway through.
Make Creamy Slaw
  1. In a large bowl, mix shredded cabbage, diced cucumber, shredded carrots, mayonnaise, lemon juice, salt, and pepper until creamy.
Grill Chicken
  1. Heat your grill to medium-high and place the marinated chicken on it. Grill for about 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C).
Serve
  1. Assemble a plate with the grilled chicken, roasted potato wedges, and creamy slaw. Garnish with chili flakes and chopped parsley.

Notes

Allow the chicken to rest for a few minutes before cutting to keep it juicy. You can prepare the slaw a day ahead for better flavor.