This grilled chicken drumstick plate is hands down one of my go-to dinners when I want something that tastes like a restaurant meal but comes together in under an hour.
The crispy, caramelized exterior on the chicken combined with those golden potato wedges and tangy slaw is honestly unbeatable.
Best part? Everything cooks at the same time, so there’s minimal stress and maximum flavor on your plate.
I love how forgiving this recipe is too, whether you’re grilling for a weeknight family dinner or impressing guests.
Why You Will Love This Grilled Chicken Drumsticks with Seasoned Potato Wedges & Fresh Slaw
Ingredients
- 3 chicken drumsticks
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 4 potatoes, cut into wedges
- 1 tbsp olive oil for potatoes
- 1 tsp dried parsley
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 6 cucumber slices
Step 1: Prepare and Season the Chicken Drumsticks
- 3 chicken drumsticks
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
I like to pat the drumsticks dry with paper towels first, as this helps the seasoning stick better and promotes browning on the grill.
In a small bowl, I combine the paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
I then drizzle the drumsticks with the olive oil and generously coat them with the seasoning mixture, making sure to cover all sides.
Let them sit for a few minutes while you prepare the rest of the ingredients.
Step 2: Prep the Potato Wedges
- 4 potatoes, cut into wedges
- 1 tbsp olive oil for potatoes
- 1 tsp dried parsley
- Salt and black pepper to taste
I cut my potatoes into thick wedges, about half an inch each, so they cook evenly without getting too soft.
I toss them in a bowl with olive oil, dried parsley, salt, and pepper until every wedge is nicely coated.
The key to crispy potato wedges is making sure the grill grates are well-oiled or using a grill basket to prevent sticking.
Step 3: Make the Fresh Slaw
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 6 cucumber slices
In a small bowl, I whisk together the mayonnaise and lemon juice until smooth and creamy.
I then add the coleslaw mix and gently toss until every strand is coated with the creamy dressing.
I find that adding the lemon juice brightens the flavor and prevents the slaw from tasting too heavy.
Let it sit in the fridge while the chicken and potatoes cook, and arrange the cucumber slices on the plate just before serving for a fresh presentation.
Step 4: Grill the Chicken and Potatoes
I preheat my grill to medium-high heat, about 400 degrees Fahrenheit, for around 5 minutes.
Once hot, I place the seasoned drumsticks on the grill grates, skin side down, and the potato wedges on the grates as well.
I grill the chicken for about 12 to 15 minutes per side, turning halfway through and watching for those beautiful char marks.
The potatoes typically take 15 to 20 minutes total, stirring occasionally to ensure even cooking and preventing burning.
I know they’re done when the chicken reaches an internal temperature of 165 degrees Fahrenheit at the thickest part of the thigh.
Step 5: Plate and Serve
I remove the chicken and potatoes from the grill and let them rest for a minute or two.
On each plate, I arrange the golden potato wedges, the crispy drumsticks, and a generous scoop of the fresh slaw.
I add a few cucumber slices on the side for color and crunch.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The slaw is best consumed the same day for maximum crispness, though it will keep for 1 to 2 days.
Freeze: You can freeze the grilled chicken drumsticks in a freezer-safe container for up to 3 months. The potato wedges can also be frozen, though they may lose some of their crispness. Do not freeze the slaw.
Reheat: Reheat the chicken and potatoes in a 350-degree Fahrenheit oven for about 10 to 15 minutes until warmed through. For best results, avoid microwaving, as it can make them soggy.
What to Serve With This Grilled Chicken Drumsticks with Seasoned Potato Wedges & Fresh Slaw
- Grilled corn on the cob with herb butter
- A cold beer or lemonade to balance the savory grilled flavors
- Garlic bread or dinner rolls for soaking up any juices
- Grilled vegetables like zucchini, bell peppers, or asparagus
- A simple green salad with vinaigrette for extra freshness
Estimated Nutrition
- Calories: 420
- Protein: 28g
- Fat: 18g
- Carbohydrates: 38g
(Estimated per serving, without optional ingredients)
Grilled Chicken Drumsticks with Seasoned Potato Wedges & Fresh Slaw
Ingredients
Method
- Pat the drumsticks dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Drizzle the drumsticks with olive oil and coat generously with the seasoning mixture on all sides. Set aside while preparing other components.
- Cut potatoes into thick wedges, about half an inch each. Toss them in a bowl with olive oil, dried parsley, salt, and pepper until evenly coated. Ensure grill grates are well-oiled or use a grill basket to prevent sticking.
- In a small bowl, whisk together mayonnaise and lemon juice until smooth. Add the coleslaw mix and toss gently until every strand is coated. Let sit in the refrigerator while the chicken and potatoes cook. Arrange cucumber slices on the plate just before serving.
- Preheat grill to medium-high heat, about 400 degrees Fahrenheit, for 5 minutes. Place seasoned drumsticks skin side down on the grates along with the potato wedges. Grill chicken for 12 to 15 minutes per side, turning halfway through. Grill potatoes for 15 to 20 minutes total, stirring occasionally. Chicken is done when internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh.
- Remove chicken and potatoes from grill and let rest for a minute. Arrange golden potato wedges, crispy drumsticks, and a generous scoop of fresh slaw on each plate. Add cucumber slices on the side for color and crunch.
