A perfectly balanced plate combining juicy, golden-grilled chicken drumsticks with a crisp, refreshing salad. This recipe delivers a satisfying mix of smoky, savory, and fresh notes — ideal for a wholesome lunch or light dinner.

Ingredients

For the Chicken:

  • 6 chicken drumsticks
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • Salt to taste

For the Salad:

  • 2 cups romaine or iceberg lettuce, chopped
  • 1 cucumber, thinly sliced
  • 8–10 cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp lemon juice or vinegar
  • Salt and pepper to taste

Method

Step 1: Marinate the Chicken

In a bowl, mix olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, black pepper, and salt. Add chicken drumsticks and coat evenly. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step 2: Grill or Roast

Preheat the grill or oven to 200°C (400°F). Place the marinated drumsticks on a baking tray lined with parchment paper.
Grill or bake for 30–35 minutes, turning halfway through, until the skin is crisp and golden brown and the internal temperature reaches 75°C (165°F).

Step 3: Prepare the Salad

In a large bowl, combine lettuce, cucumber, cherry tomatoes, and onion. Drizzle with olive oil and lemon juice. Season lightly with salt and pepper. Toss well before serving.

Step 4: Assemble and Serve

Arrange the grilled drumsticks on one side of the plate and the salad on the other. Brush the chicken with leftover pan juices or a touch of olive oil for a glossy finish.

Chef’s Tips

  • Add a pinch of chili flakes to the marinade for a spicy kick.
  • Substitute honey with maple syrup for a richer glaze.
  • For extra flavor, char the drumsticks on an open flame for 1–2 minutes before serving.
  • Serve with garlic yogurt dip or mint chutney for contrast.
Scroll to Top