Smoky Grilled Chicken with Crispy Roasted Potato Wedges & Creamy Coleslaw

If you're craving a hearty, flavor-packed meal that's easy to prepare and guaranteed to satisfy, this Smoky Grilled Chicken with Crispy Roasted Potato Wedges and Creamy Coleslaw is the perfect choice. Juicy chicken pieces are marinated in a smoky blend of spices and grilled until beautifully caramelized with crispy edges. Paired with golden roasted potato wedges, refreshing homemade coleslaw, and crisp cucumber slices, this meal offers the perfect balance of bold flavors and fresh ingredients.

Whether you're hosting a summer barbecue, preparing a weekend family dinner, or meal-prepping for the week ahead, this recipe is simple, delicious, and always a crowd-pleaser. Every bite combines tender grilled chicken, crispy potatoes, cool creamy slaw, and refreshing cucumbers for a complete and satisfying meal.

Ingredients

For the Grilled Chicken

• 8 chicken thighs and drumsticks (bone-in, skin-on)
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon lemon juice

For the Roasted Potato Wedges

• 5 medium Yukon Gold or Russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried parsley
• Salt and black pepper to taste

For the Creamy Coleslaw

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• ½ cucumber, thinly sliced
• ¼ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste
• ½ teaspoon celery seeds (optional)
• A pinch of paprika for garnish

For Serving

• ½ cucumber, sliced
• Fresh parsley
• Lemon wedges (optional)

Instructions

Begin by preparing the chicken marinade. In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, brown sugar, cayenne pepper, salt, black pepper, and lemon juice. Mix until well combined.

Add the chicken pieces to the bowl and coat each piece thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or preferably 4 hours for deeper flavor.

Preheat your oven to 425°F (220°C).

Toss the potato wedges with olive oil, smoked paprika, garlic powder, onion powder, parsley, salt, and black pepper. Arrange them in a single layer on a parchment-lined baking sheet. Roast for 35–40 minutes, turning halfway through, until the potatoes are golden brown with crispy edges and fluffy centers.

While the potatoes roast, prepare the coleslaw. In a large mixing bowl, combine the shredded cabbage, carrots, and cucumber.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, salt, black pepper, and celery seeds if using. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate for at least 20 minutes before serving to allow the flavors to blend.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates and place the marinated chicken on the grill. Cook for 6–8 minutes per side, turning occasionally, until the chicken develops beautiful char marks and reaches an internal temperature of 165°F (74°C).

If using an oven instead of a grill, bake the chicken at 400°F (200°C) for 40–45 minutes, then broil for 3–5 minutes to achieve a caramelized finish.

Allow the chicken to rest for 5 minutes before serving to keep it juicy.

Arrange the grilled chicken, roasted potato wedges, creamy coleslaw, and fresh cucumber slices on serving plates. Sprinkle the potatoes with a little extra smoked paprika if desired and garnish the chicken with fresh parsley. Serve with lemon wedges for an optional burst of freshness.

Tips for Success

• Marinate the chicken for several hours for the most flavorful and juicy results.
• Roast the potato wedges in a single layer to ensure maximum crispiness.
• Let the coleslaw chill before serving for a fresher, creamier flavor.
• Use a meat thermometer to ensure perfectly cooked chicken.
• Finish the grilled chicken with a light squeeze of fresh lemon juice just before serving.

Storage

Store leftover chicken, potatoes, and coleslaw in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken and potatoes in the oven or air fryer to maintain their crisp texture. The coleslaw is best enjoyed within 2 days for maximum freshness.

Final Thought

This Smoky Grilled Chicken with Crispy Roasted Potato Wedges and Creamy Coleslaw is a delicious combination of smoky, savory, creamy, and fresh flavors. The juicy grilled chicken, perfectly seasoned potato wedges, crisp coleslaw, and refreshing cucumber slices create a complete meal that's both comforting and satisfying. Whether it's a family dinner, weekend barbecue, or casual gathering with friends, this recipe is guaranteed to become a favorite.

Bon Appétit! 🍽️