why make this recipe
Grilled Chicken Quarters with Crispy Wedges and Tropical Avocado-Mango Salad is a delicious meal that is both easy to make and satisfying. The combination of juicy, grilled chicken, crunchy potato wedges, and a fresh tropical salad creates a perfect balance of flavors and textures. This dish is great for summer nights, family dinners, or outdoor gatherings, making it a versatile choice for any occasion.
how to make Grilled Chicken Quarters with Crispy Wedges and Tropical Avocado-Mango Salad
Ingredients:
- Chicken leg quarters
- Potatoes
- Avocado
- Mango
- Cherry tomatoes
- Olive oil
- Salt
- Pepper
- Lime juice
Directions:
- Preheat the grill.
- Season chicken leg quarters with olive oil, salt, and pepper. Grill them until they are cooked through and have nice grill marks.
- Cut potatoes into wedges. Toss them with olive oil, salt, and pepper in a bowl. Place them on a baking sheet and bake in the oven at 425°F until they are crispy and golden brown.
- For the tropical salad, dice the avocado and mango, and cut the cherry tomatoes in half. Combine all the ingredients in a bowl, drizzle with lime juice, and toss gently to mix.
- Serve the grilled chicken with crispy wedges and the tropical salad on the side.
how to serve Grilled Chicken Quarters with Crispy Wedges and Tropical Avocado-Mango Salad
Serve the grilled chicken on a plate alongside the crispy potato wedges. Place the tropical salad in a small bowl or on the same plate. You can garnish with extra lime wedges or a sprinkle of herbs if desired. This makes for a colorful and inviting meal that looks great on the table.
how to store Grilled Chicken Quarters with Crispy Wedges and Tropical Avocado-Mango Salad
To store leftovers, place the grilled chicken and crispy wedges in airtight containers. Keep them in the refrigerator for up to three days. The salad can be stored separately, but try to eat it fresh for the best flavor. If you need to save the salad, keep the diced avocado, mango, and cherry tomatoes in a sealed container for a maximum of two days.
tips to make Grilled Chicken Quarters with Crispy Wedges and Tropical Avocado-Mango Salad
- Marinate the chicken for a few hours or overnight for extra flavor.
- Cut the potatoes into even wedges for uniform cooking.
- Make sure your grill is hot enough before adding the chicken to get a nice char.
- Adjust the seasoning to your taste—don’t be afraid to add spices or herbs you love.
variation
You can change the type of salad by using different fruits, like pineapple or papaya. For the potatoes, try sweet potatoes for a different flavor. You can also use chicken breasts instead of leg quarters if you prefer leaner meat.
FAQs
1. Can I use chicken breasts instead of leg quarters?
Yes, you can use chicken breasts. They will cook faster, so keep an eye on them.
2. What if I don’t have a grill?
You can bake the chicken in the oven or cook it on a stovetop grill pan.
3. Can I make the salad in advance?
It’s best to make the salad fresh, but you can chop the ingredients ahead of time and mix them just before serving to keep it fresh.
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