I make this grilled chicken and crispy potato plate constantly, and every single time my family asks for seconds. There’s something about golden, perfectly seasoned chicken thighs paired with those crispy, salty potato wedges that just hits right.
The magic is in the spice rub. I combine paprika, garlic powder, thyme, and chili flakes to create this deeply flavored crust that gets even more delicious when it hits the grill.
What I love most is how easy it comes together. The whole meal is on the table in less than an hour, and you get restaurant-quality results at home.
The coleslaw on the side keeps things fresh and balanced, while the cucumber slices add a cooling element to every bite.
Why You Will Love This Grilled Chicken & Crispy Potato Plate
Ingredients
- 4 chicken leg quarters
- 2 tbsp olive oil
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp chili flakes
- 1 tsp salt
- 4 medium potatoes cut into wedges
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 cucumber sliced
- 1/2 tsp chili powder for garnish
Step 1: Make the Spice Rub
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp chili flakes
- 1 tsp salt
I combine all these spices in a small bowl, mixing them well. The key is getting the paprika and garlic evenly distributed so every piece of chicken gets that same bold flavor. I like to mix with my fingers to break up any clumps.
Step 2: Season the Chicken
- 4 chicken leg quarters
- 2 tbsp olive oil
- Spice rub from Step 1
I pat the chicken dry first because this helps the spices stick better and ensures crisper skin when grilling. I rub the olive oil all over the chicken, then generously coat each piece with the spice mixture, making sure to get it under the skin where the magic happens.
Step 3: Prepare the Potatoes
- 4 medium potatoes cut into wedges
- 1 tbsp olive oil
- Spice rub (about 1 tbsp of the mixture)
I toss the potato wedges with a bit of olive oil and sprinkle them with some of the remaining spice mix. This gives them flavor without overwhelming them. I like to do this on a separate plate so I can control the seasoning balance.
Step 4: Grill the Chicken and Potatoes
- Seasoned chicken leg quarters
- Seasoned potato wedges
I preheat my grill to medium-high heat. The chicken goes on first since it takes longer, about 25-30 minutes total, turning every 8-10 minutes to prevent charring. I add the potatoes about halfway through cooking so everything finishes at the same time.
The chicken is done when the internal temperature hits 165 degrees Fahrenheit and the skin is beautifully caramelized. The potatoes should be golden and crispy on the outside, tender inside.
Step 5: Make the Creamy Coleslaw
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
I toss the coleslaw mix with mayonnaise and a squeeze of fresh lemon juice. The lemon brightens everything up and keeps it from feeling too heavy. I mix it gently just until everything is coated.
Step 6: Assemble and Serve
- Grilled chicken leg quarters
- Crispy potato wedges
- Creamy coleslaw
- 1 cucumber sliced
- 1/2 tsp chili powder for garnish
I arrange everything on a plate in a way that looks appetizing. The chicken goes in the center, surrounded by those golden potato wedges. I pile the coleslaw to one side and fan out the cucumber slices.
A light sprinkle of chili powder on top adds color and a hint of extra heat. Everything is ready to eat immediately while the chicken is still warm and juicy.
Storage Instructions
Store: Keep leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. The coleslaw and cucumber are best enjoyed fresh but will keep for 1 day.
Freeze: The cooked chicken freezes well for up to 2 months in a freezer-safe container. I don’t recommend freezing the potatoes as they lose their crispness. The coleslaw doesn’t freeze well.
Reheat: Reheat chicken in a 350 degree Fahrenheit oven for about 10 minutes until warmed through. For potatoes, use an air fryer or oven at 375 degrees for 8-10 minutes to restore crispness. The coleslaw is best served cold.
What to Serve With This Grilled Chicken & Crispy Potato Plate
- A cold beer or sparkling water with lemon
- Grilled corn on the cob with herb butter
- A light green salad with vinaigrette
- Garlic bread or warm dinner rolls
- Grilled vegetables like zucchini and bell peppers
Estimated Nutrition
- Calories: 580
- Protein: 42g
- Fat: 28g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients)
Grilled Chicken & Crispy Potato Plate
Ingredients
Method
- Combine paprika, garlic powder, black pepper, onion powder, dried thyme, chili flakes, and salt in a small bowl. Mix well with your fingers to break up any clumps and ensure even distribution.
- Pat the chicken leg quarters dry with paper towels. Rub olive oil all over the chicken, then generously coat each piece with the spice mixture, making sure to get some under the skin.
- Cut potatoes into wedges and toss with a bit of olive oil and about 1 tbsp of the remaining spice mixture. Season evenly on all sides.
- Preheat grill to medium-high heat. Place chicken on grill and cook for 25-30 minutes total, turning every 8-10 minutes. Add potatoes about halfway through cooking. Chicken is done at 165 degrees Fahrenheit internal temperature with caramelized skin. Potatoes should be golden and crispy.
- Toss coleslaw mix with mayonnaise and lemon juice until evenly coated. Mix gently to avoid over-working the vegetables.
- Arrange grilled chicken in the center of a plate, surround with crispy potato wedges, add a portion of coleslaw to one side, and fan out cucumber slices. Sprinkle chili powder on top for garnish. Serve immediately while hot.
