Grilled Chicken Leg with Coleslaw & Steamed Vegetables

Prep: 20 minutes • Cook: 35–45 minutes • Serves: 4

Introduction

Grilled chicken leg recipe lovers will appreciate this balanced, flavor-forward plate that pairs juicy, smoky chicken with crisp coleslaw and tender steamed vegetables. This dish is special because it delivers big barbecue taste without heaviness—perfect for weeknights or casual weekend gatherings. The chicken marinates in a savory-sweet blend that caramelizes beautifully on the grill, while the coleslaw brings cool crunch and the vegetables add clean, natural sweetness. Together, you get contrast, color, and nutrition in every bite. Quick tip: pat the chicken dry before marinating and preheat your grill well—those two steps alone make a noticeable difference in browning and juiciness.

Ingredients

For the Grilled Chicken Legs

• 4 chicken legs (about 10–12 oz (285–340 g) each)
• 2 Tbsp olive oil (30 ml)
• 2 Tbsp lemon juice (30 ml)
• 3 cloves garlic, minced
• 1 tsp smoked paprika (2 g)
• 1 tsp ground cumin (2 g)
• 1 tsp dried oregano (1 g)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper (1 g)
• 1 Tbsp honey (15 ml)
• 1 Tbsp soy sauce (15 ml)

For the Coleslaw

• 3 cups shredded green cabbage (225 g)
• 1 cup shredded carrots (70 g)
• 2 Tbsp mayonnaise (30 g)
• 1 Tbsp Greek yogurt (15 g)
• 1 Tbsp apple cider vinegar (15 ml)
• 1 tsp honey (5 ml)
• Salt and black pepper, to taste

For the Steamed Vegetables

• 1 cup broccoli florets (90 g)
• 1 cup sliced carrots (120 g)
• 1 cup green beans (110 g)
• 1 tsp olive oil (5 ml)
• Pinch of salt

Step-by-Step Instructions

1. Marinate the chicken. In a large bowl, whisk olive oil, lemon juice, garlic, spices, salt, pepper, honey, and soy sauce until glossy and fragrant. Toss the chicken legs to coat thoroughly, massaging the marinade into the skin. Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
2. Prepare the coleslaw. Combine cabbage and carrots in a mixing bowl. In a small bowl, whisk mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper until smooth and lightly tangy. Pour over the vegetables and toss until evenly coated. Chill 15–20 minutes so it stays crisp.
3. Preheat the grill. Heat the grill to medium-high, about 375–400°F (190–205°C). Clean and lightly oil the grates to prevent sticking. A properly heated grill should sizzle immediately when food hits the surface.
4. Grill the chicken legs. Place chicken legs skin-side down first. Grill 6–8 minutes per side, turning every few minutes to avoid burning. Cook 35–45 minutes total, until the internal temperature reaches 165°F (74°C) and the skin is golden with light char.
5. Steam the vegetables. Steam broccoli, carrots, and green beans over simmering water for 5–7 minutes, just until tender-crisp and bright. Toss with olive oil and a pinch of salt while warm.
6. Rest and serve. Rest the chicken 5 minutes so the juices redistribute. Serve with a generous scoop of coleslaw and a portion of steamed vegetables.

Safety note: Always cook chicken to an internal temperature of 165°F (74°C).

FAQs

Q: Can I make this grilled chicken leg recipe in the oven instead of on a grill?

A: Yes. Bake the marinated chicken legs at 400°F (205°C) for 40–45 minutes, turning halfway through, until they reach 165°F (74°C). Broil for the last 2–3 minutes for extra browning.

Q: How long can I store leftovers?

A: Store chicken, coleslaw, and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently to keep it juicy.

Q: What are good variations for this recipe?

A: Swap honey for maple syrup, add chili flakes for heat, or use lime juice instead of lemon. For the coleslaw, add sliced red onion or fresh herbs like parsley for extra brightness.

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