I make this smoky grilled chicken plate constantly because it checks every box: juicy, flavorful, and completely satisfying.
The magic happens with a bold spice rub that coats the chicken with paprika, smoked paprika, garlic, and oregano.
Pair it with crispy potato wedges, cool cucumber slices, and a creamy homemade coleslaw, and you’ve got a complete meal that tastes like restaurant food but comes straight from your own grill.
This is the kind of dinner that makes people ask for seconds.
Why You Will Love This Smoky Grilled Chicken Plate
Ingredients
- 3 chicken leg quarters
- 4 large potatoes, cut into wedges
- 1 cucumber, sliced
- 2 cups coleslaw mix (cabbage and carrots)
- 1 cucumber, diced for slaw
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp oregano
- Salt and black pepper, to taste
- Chili flakes for garnish
Step 1: Mix Your Smoky Spice Rub
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Salt and black pepper, to taste
I combine all my dry spices in a small bowl and mix them together really well. This is where the flavor foundation gets built, so I make sure everything is evenly distributed and there are no clumps. I like to smell the spice mixture at this point to confirm it smells absolutely incredible.
Step 2: Prepare and Season the Chicken
- 3 chicken leg quarters
- 2 tbsp olive oil
I pat my chicken leg quarters dry with paper towels because dry skin crisps up beautifully on the grill. Then I rub them generously with olive oil all over, making sure every surface gets coated. I apply my spice rub liberally to both sides of each leg quarter, pressing the seasoning into the skin so it really sticks.
I let the seasoned chicken sit at room temperature for 15 minutes while I prep everything else. This helps the chicken cook more evenly.
Step 3: Prepare Your Potatoes
- 4 large potatoes, cut into wedges
- Salt and black pepper, to taste
I cut my potatoes into thick wedges, leaving the skin on because that’s where all the flavor and texture live. I toss them with a little salt and pepper and set them aside. If you’re cooking everything on the same grill, start the potatoes first since they take longer than the chicken.
Step 4: Make Your Creamy Coleslaw
- 2 cups coleslaw mix (cabbage and carrots)
- 1 cucumber, diced for slaw
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- Salt and black pepper, to taste
I combine my coleslaw mix and diced cucumber in a medium bowl. I whisk together the mayo and lemon juice in a separate small bowl, then pour it over the vegetables and toss everything together until it’s well coated.
I season with salt and pepper to taste. This slaw is best made about 30 minutes before serving so it has time to soften slightly and the flavors can meld.
Step 5: Grill Everything to Perfection
- 3 chicken leg quarters (seasoned)
- 4 large potatoes (cut into wedges)
I heat my grill to medium-high heat and make sure the grates are clean and oiled. I start by placing the potato wedges on the grill, cut-side down, and let them cook for about 15 minutes, flipping halfway through, until they’re golden and crispy on the outside and tender inside.
Once the potatoes have been going for a few minutes, I add the seasoned chicken leg quarters skin-side down to the grill. I let them cook for about 15 to 20 minutes total, flipping halfway through. The skin should be deeply caramelized and charred in spots, and the internal temperature should reach 165°F at the thickest part.
I find that medium-high heat gives you that beautiful charred exterior without burning the spices while the inside stays juicy. If you notice the spices are blackening too quickly, move the chicken to a cooler part of the grill.
Step 6: Plate and Serve
- Cooked chicken leg quarters
- Cooked potato wedges
- 1 cucumber, sliced
- Creamy coleslaw
- Chili flakes for garnish
I arrange everything on a plate: the smoky grilled chicken, crispy potato wedges, fresh cucumber slices, and a generous scoop of creamy coleslaw. A sprinkle of chili flakes on top adds a little heat and color.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The coleslaw is best eaten within 1 to 2 days as it can become watery if stored longer.
Freeze: The chicken and potatoes freeze well for up to 3 months in freezer bags. I don’t recommend freezing the coleslaw as the texture changes significantly.
Reheat: Reheat chicken and potatoes in a 350°F oven for 15 to 20 minutes until warmed through. For best results, reheat in an oven rather than a microwave to keep the skin crispy. The coleslaw is best served cold or at room temperature.
What to Serve With This Smoky Grilled Chicken Plate
- A crisp, cold beverage like lemonade, iced tea, or a light beer pairs perfectly with the smoky, charred flavors.
- Grilled corn or charred vegetables round out the summer grill theme beautifully.
- A simple green salad with a tangy vinaigrette cuts through the richness of the mayo-based slaw.
- Garlic bread or grilled flatbread is perfect for soaking up any juices on the plate.
Estimated Nutrition
- Calories: 645
- Protein: 42g
- Fat: 28g
- Carbohydrates: 58g
(Estimated per serving, without optional ingredients)
Smoky Grilled Chicken Plate
Ingredients
Method
- Combine paprika, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl. Mix well until evenly distributed.
- Pat chicken leg quarters dry with paper towels. Rub them generously with olive oil on all sides. Apply the spice rub liberally to both sides of each leg quarter, pressing the seasoning into the skin. Let sit at room temperature for 15 minutes.
- Cut potatoes into thick wedges, leaving the skin on. Toss with salt and pepper. Set aside.
- Combine coleslaw mix and diced cucumber in a medium bowl. Whisk together mayonnaise and lemon juice in a separate bowl, then pour over vegetables and toss well. Season with salt and pepper to taste. Let sit for 30 minutes before serving.
- Heat grill to medium-high heat and oil the grates. Place potato wedges on the grill cut-side down and cook for about 15 minutes, flipping halfway through, until golden and crispy. Add seasoned chicken leg quarters skin-side down after a few minutes and cook for 15 to 20 minutes total, flipping halfway through, until the skin is deeply caramelized and internal temperature reaches 165°F.
- Arrange grilled chicken, crispy potato wedges, fresh cucumber slices, and creamy coleslaw on plates. Sprinkle with chili flakes for garnish and serve immediately.
