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.