Honey Garlic Chicken Drumsticks with Grilled Corn & Greek Salad
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Ingredients
- For the Honey Garlic Chicken:
- 2 lbs chicken drumsticks (about 10–12 pieces)
- 2 tbsp olive oil
- 3 tbsp honey
- 3 tbsp low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar (or rice vinegar)
- 1/2 tsp black pepper
- 1/2 tsp salt
- For the Corn:
- 4 corn cobs, cut into halves or thirds
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- Salt to taste
- For the Salad:
- 2 cups cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, cubed
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt and pepper to taste
Directions
- Make the Marinade: In a bowl, whisk together honey, soy sauce, garlic, vinegar, olive oil, salt, and pepper. Add chicken drumsticks, toss to coat, cover, and marinate for at least 30 minutes (up to overnight).
- Cook the Chicken: Preheat oven to 400°F (200°C). Arrange chicken on a lined baking sheet, reserving marinade. Roast for 35–40 minutes, basting once or twice with reserved marinade, until golden brown and internal temp reaches 165°F. Broil for 2–3 minutes at the end for extra caramelization.
- Grill the Corn: Brush corn with olive oil, sprinkle with paprika and salt. Grill on high heat or roast in the oven until lightly charred, about 10–12 minutes.
- Make the Salad: In a bowl, combine cucumber, cherry tomatoes, and feta. Drizzle with olive oil and lemon juice, season with oregano, salt, and pepper, and toss.
- Assemble: Plate honey garlic drumsticks with charred corn and cucumber tomato salad
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