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Smoky Grilled Chicken & Crispy Potato Plate

Smoky Grilled Chicken & Crispy Potato Plate

This smoky grilled chicken and crispy potato plate features tender, perfectly charred chicken leg quarters seasoned with paprika, garlic, and chili flakes, served alongside golden potato wedges and a refreshing creamy coleslaw. Perfect for busy weeknights or weekend gatherings, this dish delivers restaurant-quality flavor with simple ingredients and minimal effort.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Hannah Brooks

Ingredients

  • 4 chicken leg quarters or drumsticks about 2 to 2.5 pounds total
  • 2 tablespoons olive oil for brushing the chicken
  • 1 teaspoon paprika the star seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili flakes for a subtle heat
  • 6 medium potatoes cut into thick wedges
  • 2 tablespoons oil for potatoes vegetable or olive oil
  • 1 cucumber sliced
  • 2 cups coleslaw mix shredded cabbage and carrots
  • 1/2 cup mayonnaise
  • 2 tablespoons plain yogurt for a lighter dressing
  • 1 teaspoon lemon juice

Instructions

  • Mix the Spice Rub: In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, salt, and chili flakes. Stir until well blended and set aside.
  • Season the Chicken: Pat the chicken leg quarters or drumsticks dry with paper towels. Brush all sides generously with olive oil, then coat thoroughly with the spice rub mixture, making sure to work it into all the crevices. Let the chicken sit for at least 10 minutes to allow the flavors to absorb.
  • Preheat Your Grill: Heat your grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If using charcoal, ensure the coals are evenly distributed.
  • Grill the Chicken: Place the seasoned chicken skin-side down on the grill grates and cook for 12 to 15 minutes without moving it, allowing the skin to char slightly and develop that signature smoky flavor. Flip the chicken and grill for another 12 to 15 minutes, until the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh, measured with a meat thermometer.
  • Cut and Par-Boil Potatoes: Cut the potatoes into thick wedges and toss with 2 tablespoons of oil, salt, and pepper. You can boil them for 5 to 7 minutes to soften them slightly before grilling, or grill them directly from raw for about 20 to 25 minutes, stirring occasionally, until golden and crispy outside and tender inside.
  • Grill the Potatoes: Place the potato wedges directly on the grill grates alongside the chicken on the cooler side, turning them every 5 minutes for even cooking and a nice char.
  • Make the Dressing: In a small bowl, whisk together the mayonnaise, plain yogurt, and lemon juice until smooth and creamy.
  • Prepare the Coleslaw: In a separate bowl, toss the coleslaw mix with the dressing until evenly coated, then set aside.
  • Arrange the Plate: Arrange the crispy golden potato wedges in the center or to one side of your serving plate.
  • Add the Chicken: Place one or two pieces of the grilled chicken leg quarters or drumsticks next to the potatoes, showing off that beautiful smoky exterior.
  • Add Fresh Vegetables: Arrange the sliced cucumber and creamy coleslaw on the plate, creating a fresh and colorful contrast to the warm grilled items.
  • Serve: Top with fresh herbs if desired and serve immediately with lime wedges on the side.