Grilled Chicken Quarters with Crispy Wedges and Tropical Avocado-Mango Salad

This dish features a delicious combination of:

1. Grilled Chicken Leg Quarter
2. Potato Wedges
3. Avocado-Mango Salad with Cherry Tomatoes

Here’s a recipe;

1. Grilled Chicken Leg Quarter

• 2 chicken leg quarters
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tsp thyme (optional)
• Juice of 1 lemon

1. Mix olive oil, spices, salt, and lemon juice into a marinade.
2. Rub chicken leg quarters thoroughly with the marinade. Let it sit for at least 30 minutes (or overnight in the fridge).
3. Preheat grill or oven to 200°C (392°F).
4. Grill or roast for 35–40 minutes or until cooked through and nicely charred.

2. Crispy Potato Wedges

• 3 large potatoes
• 2 tbsp vegetable oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

1. Wash and cut potatoes into wedges.
2. Soak in cold water for 30 minutes, then drain and pat dry.
3. Toss with oil, paprika, garlic powder, salt, and pepper.
4. Bake at 200°C (392°F) for 35–40 minutes, flipping halfway until golden and crispy.

3. Avocado-Mango Salad

• 1 ripe avocado, cubed
• 1 ripe mango, cubed
• 6–8 cherry tomatoes, halved
• 1 small cucumber, diced (optional)
• 1 small bell pepper, diced
• 1 tbsp lime or lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Chopped fresh coriander or mint (optional)

1. Combine avocado, mango, tomatoes, cucumber, and bell pepper in a bowl.
2. Drizzle with lime juice and olive oil.
3. Season with salt, pepper, and herbs.
4. Toss gently and serve fresh.