BBQ Chicken Drumsticks with Summer Green Salad Recipe
Tender and flavorful BBQ chicken drumsticks paired with a vibrant summer green salad featuring charred broccoli, creamy avocado, and a zesty lemon garlic dressing. This easy-to-make recipe balances smoky, tangy chicken with fresh, crisp salad elements perfect for a balanced summer meal.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken Drumsticks and Marinade
- 8 chicken drumsticks, skinless
- ¼ cup lemon or lime juice (fresh or concentrate)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tsp dried oregano
- ½ tsp salt
Salad
- 2 cups small broccoli florets (about 1 small head)
- 1 tbsp olive oil
- 1 large avocado, diced
- 2 cups baby spinach leaves
- 1 small red capsicum, thinly sliced
- ¼ red onion, thinly sliced
- 2 tablespoons fresh parsley or coriander, chopped
- 2 tablespoons toasted almonds or pumpkin seeds
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, crushed
- Salt and black pepper, to taste
Instructions
- Prepare the Marinade: In a large bowl, mix the minced garlic, olive oil, smoked paprika, dried oregano, salt, and lemon juice until well combined, creating a flavorful marinade.
- Marinate the Chicken: Toss the skinless chicken drumsticks in the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor infusion.
- Preheat the Oven: Set your oven to 200°C (392°F) to prepare for baking the chicken drumsticks to a golden, cooked-through finish.
- Bake the Chicken: Place the marinated drumsticks on a baking sheet lined with baking paper. Bake for 40 to 45 minutes, turning once halfway through the cooking time to ensure even browning and thorough cooking. Alternatively, cook on a preheated barbecue plate for 20-25 minutes, turning occasionally.
- Prepare the Broccoli: While the chicken cooks, heat a non-stick pan or barbecue plate over medium-high heat. Toss broccoli florets with 1 tablespoon of olive oil and a pinch of salt. Cook for 3 to 4 minutes, turning occasionally until they are lightly charred but still crisp-tender. You can also bake the broccoli alongside the chicken in the oven until crisp-tender as an alternative.
- Make the Dressing: In a small bowl or jar, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, crushed garlic clove, salt, and black pepper until the dressing is smooth and emulsified.
- Assemble the Salad: In a large serving bowl, combine the charred broccoli, diced avocado, baby spinach leaves, sliced red capsicum, sliced red onion, and chopped parsley or coriander. Drizzle the lemon garlic dressing over the salad and toss gently to coat all ingredients evenly. Sprinkle toasted almonds or pumpkin seeds on top for added crunch.
- Serve: Serve the BBQ chicken drumsticks immediately alongside the fresh summer green salad. For a chilled option, refrigerate the salad for up to 1 hour before serving.
Notes
- Marinating the chicken for longer enhances flavor but avoid exceeding 4 hours to maintain texture.
- For a smoky flavor, cooking on a barbecue plate is preferable to oven baking.
- Broccoli can be lightly steamed instead of charred if preferred, but charring adds a unique flavor dimension.
- To keep the salad fresh, add the dressing just before serving.
- Substitute almonds with pumpkin seeds for a nut-free option.
- Ensure chicken is cooked to an internal temperature of 75°C (165°F) for safety.