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Grilled Chicken Drumsticks with Seasoned Potato Wedges & Fresh Slaw

Grilled Chicken Drumsticks with Seasoned Potato Wedges & Fresh Slaw

This complete grilled chicken meal features juicy, tender drumsticks seasoned with paprika, garlic, and onion powder, paired with crispy golden potato wedges and a refreshing creamy coleslaw. Perfect for busy weeknights or casual backyard entertaining, this restaurant-quality dinner comes together in under an hour with simple ingredients and straightforward techniques.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Jennifer Miller

Ingredients

  • 3 chicken drumsticks bone-in, skin-on for best flavor and juiciness
  • 1 tablespoon olive oil for the chicken
  • 1 teaspoon paprika adds warmth and mild smoke
  • 1 teaspoon garlic powder for savory depth
  • 1 teaspoon onion powder enhances the aromatic seasoning blend
  • Salt and black pepper to your preferred seasoning level
  • 4 medium potatoes cut into thick wedges
  • 1 tablespoon olive oil for potatoes, for golden crispy edges
  • 1 teaspoon dried parsley brightens the potato flavor
  • 1 cup coleslaw mix pre-shredded cabbage and carrots work perfectly
  • 1/2 cup mayonnaise creamy base for the slaw dressing
  • 1 teaspoon lemon juice adds tang and prevents oxidation
  • 6 cucumber slices fresh garnish and crisp texture

Instructions

  • Prepare the Chicken:
  • 1. Mix the Spice Rub: In a small bowl, combine paprika, garlic powder, onion powder, salt, and black pepper. Stir until evenly blended and no lumps remain.
  • 2. Coat the Drumsticks: Pat the chicken drumsticks dry with paper towels, then brush all sides generously with olive oil. Sprinkle the spice mixture over each drumstick, rubbing it in gently to ensure even coverage, about 2 minutes total.
  • 3. Preheat the Grill: Heat your grill to medium-high heat, around 375 to 400 degrees Fahrenheit, for about 5 minutes. Oil the grates lightly to prevent sticking.
  • 4. Grill the Chicken: Place drumsticks on the grill, skin-side down, and cook for 12 to 15 minutes without moving them. Flip once and grill for another 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden brown.
  • Cook the Potatoes:
  • 1. Grilling Method: Toss cut potatoes with olive oil, parsley, salt, and pepper. Place them in a grill basket or on foil packets and grill alongside the chicken for 20 to 25 minutes, stirring occasionally, until they're golden and tender inside.
  • Make the Slaw:
  • 1. Combine the Mix: Place the coleslaw mix in a large mixing bowl and set aside.
  • 2. Make the Dressing: In a separate small bowl, whisk together mayonnaise and lemon juice until smooth and fully combined.
  • 3. Dress the Slaw: Pour the dressing over the coleslaw mix and toss gently but thoroughly for 1 to 2 minutes until every strand is coated.
  • 4. Season and Chill: Add a pinch of salt and black pepper to taste, then refrigerate the slaw until serving, at least 10 minutes.
  • Assemble the Meal:
  • 1. Arrange the Base: Place a generous portion of warm potato wedges in the center of each plate or serving platter.
  • 2. Position the Chicken: Rest a grilled drumstick against the potatoes, allowing the golden skin to catch the light.
  • 3. Add the Slaw: Heap the creamy coleslaw to one side of the plate, letting its fresh appearance contrast with the warm proteins.
  • 4. Garnish: Top the slaw with cucumber slices for added crunch and visual appeal, then serve immediately while everything is at its peak temperature.