Smoky Grilled Chicken & Crispy Potato Plate

WANT TO SAVE THIS RECIPE?

If you’re looking for a showstopping dinner that combines smoky flavors with crispy textures, look no further than the Smoky Grilled Chicken & Crispy Potato Plate!

This recipe is incredibly easy to prepare, making it a go-to meal for busy weeknights and weekend gatherings alike.

Did you know that paprika, the star spice in this dish, was first cultivated in Central Mexico before becoming a beloved ingredient in cuisines across Europe and beyond? With just a handful of pantry staples and fresh ingredients, you can create a restaurant-quality meal that impresses everyone at your table.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for Smoky Grilled Chicken & Crispy Potato Plate

To create the perfect smoky grilled chicken and crispy potatoes, you’ll need the following ingredients:

Essential Ingredients

• 4 chicken leg quarters or drumsticks skin-on and bone-in for maximum flavor
• 2 tablespoons olive oil divided between chicken and potatoes
• 1 teaspoon paprika smoked paprika works beautifully here
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili flakes adjust to your heat preference
• 6 medium potatoes cut into wedges, about 1 to 1.5 inches thick
• 2 tablespoons oil for potatoes olive or vegetable oil
• 1 cucumber sliced thinly
• 2 cups coleslaw mix pre-shredded cabbage and carrots work great
• 1/2 cup mayonnaise
• 2 tablespoons plain yogurt for a lighter slaw dressing
• 1 teaspoon lemon juice freshly squeezed if possible

Optional Ingredients

• Fresh herbs cilantro, parsley, or chives for garnish
• Extra lemon wedges for serving on the side
• Hot sauce for those who want additional heat

How to Prepare the Chicken

Here’s how to get your chicken ready for the grill:

1. Season the Chicken: Pat the chicken leg quarters dry with paper towels, then place them in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle the paprika, garlic powder, onion powder, black pepper, salt, and chili flakes evenly over all pieces. Toss well to coat every surface.
2. Let It Rest: Allow the seasoned chicken to sit at room temperature for 10 to 15 minutes, letting the flavors penetrate the meat before grilling.
3. Preheat the Grill: Heat your grill to medium-high heat, about 400 to 425 degrees Fahrenheit, ensuring the grates are clean and lightly oiled to prevent sticking.

Preparing the Crispy Potato Wedges

While the chicken seasons, you can get your potatoes ready:

• Cut and Coat: Cut each potato lengthwise into wedges about 1 to 1.5 inches thick, then toss them in a bowl with the 2 tablespoons of oil, salt, and black pepper, stirring to coat evenly.
• Grill Method: Place the potatoes directly on the grill grates in a single layer and cook for 15 to 20 minutes, stirring occasionally, until golden brown and crispy on the outside with tender interiors.
• Oven Method: If you prefer, spread the potatoes on a baking sheet and roast at 425 degrees Fahrenheit for 20 to 25 minutes, stirring halfway through, until they reach the same golden-brown finish.

Making the Cooling Coleslaw

Your creamy coleslaw comes together in minutes:

1. Mix the Dressing: In a small bowl, whisk together the mayonnaise, plain yogurt, and lemon juice until smooth and well combined.
2. Combine Vegetables: Place the coleslaw mix and sliced cucumber in a large bowl, then pour the dressing over and toss until every piece is lightly coated.
3. Chill if Time Allows: Refrigerate the slaw until serving time so it stays crisp and refreshing alongside the hot grilled chicken.

Grilling the Chicken to Perfection

Once your potatoes are cooking, it’s time to get the chicken on the grill:

1. Place on Grill: Carefully lay the seasoned chicken pieces skin-side down on the preheated grill, spacing them so they don’t touch, and let them cook undisturbed for 8 to 10 minutes to develop a flavorful crust.
2. Flip and Continue: Flip the chicken pieces and cook on the other side for another 10 to 12 minutes, until the skin is charred and crispy and the meat is cooked through (internal temperature of 165 degrees Fahrenheit at the thickest part).
3. Rest Before Serving: Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before plating, allowing the juices to redistribute.

Assembly: Bringing It All Together

Once your chicken and potatoes are ready, it’s time to plate this beautiful meal:

1. Create Your Base: Divide the crispy potato wedges evenly among four plates, arranging them in a cluster in the center or off to one side.
2. Add the Chicken: Place one chicken leg quarter on each plate, positioning it so the smoky, crispy skin is visible and appetizing.
3. Top with Slaw: Spoon a generous portion of the cool coleslaw beside the chicken and potatoes, creating a nice contrast between hot and cold elements.
4. Garnish and Serve: If desired, scatter fresh herbs over the top and add lemon wedges on the side for a burst of brightness when guests squeeze them over their meal.

Variations and Customizations

One of the great things about the Smoky Grilled Chicken & Crispy Potato Plate is its versatility!

• Spice Level Adjustments: Reduce or increase the chili flakes to match your heat preference, or add cayenne pepper for extra kick.
• Different Proteins: Swap the chicken leg quarters for chicken breasts, bone-in thighs, or even pork chops, adjusting grill time as needed.
• Vegetable Variations: Add grilled bell peppers, zucchini, or corn to the plate, or mix additional fresh vegetables like tomatoes and radishes into your coleslaw.
• Dressing Alternatives: Try a tangy vinegar-based slaw dressing, a spicy sriracha mayo, or a simple olive oil and lemon vinaigrette instead of the creamy version.

Serving Suggestions

Serve this smoky grilled chicken plate with a crisp green salad on the side to add even more freshness to your meal.

A cold lager beer or sparkling lemon water pairs beautifully with the smoky spices and rich, crispy textures of this dish.

Conclusion

In just a few simple steps, you’ve created a vibrant and satisfying plate that showcases perfectly grilled chicken with smoky spices and golden, crispy potatoes.

This recipe is ideal for weeknight dinners when you want something impressive without spending hours in the kitchen.

Don’t hesitate to get creative with your seasonings, vegetable additions, and side dishes; there’s no limit to how you can customize this recipe to match your family’s tastes.

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I use chicken breasts instead of leg quarters?

Yes, absolutely. Chicken breasts will cook faster, in about 12 to 15 minutes total on the grill, so watch them closely to prevent overcooking and drying out.

What if I don’t have a grill?

You can bake the chicken in a 425 degree Fahrenheit oven for 25 to 30 minutes, and roast the potatoes at the same time for a convenient one-oven meal.

How far in advance can I prepare the coleslaw?

The coleslaw can be made up to 2 hours ahead and stored in the refrigerator, which actually allows the flavors to meld beautifully while it stays crisp.

WANT TO SAVE THIS RECIPE?