Instructions
Step 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Step 2. In a bowl, whisk together olive oil, barbecue sauce, honey, paprika, garlic powder, onion powder, salt, black pepper, and smoked paprika.
Step 3. Add the chicken drumsticks and coat them evenly with the BBQ mixture.
Step 4. Arrange the drumsticks on the prepared baking sheet.
Step 5. Bake for 35–40 minutes, turning once halfway through cooking.
Step 6. Brush the drumsticks with additional barbecue sauce during the last 10 minutes of baking for a sticky glaze.
Step 7. While the chicken cooks, rinse the rice under cold water until the water runs clear.
Step 8. In a medium saucepan, combine rice, water or chicken broth, butter, and salt.
Step 9. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until the liquid is absorbed.
Step 10. Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork.
Step 11. In a large bowl, combine lettuce, tomatoes, cucumber, red onion, and avocado slices.
Step 12. Whisk together olive oil, lemon juice, salt, and black pepper, then drizzle over the salad and toss gently.
Step 13. Arrange the rice, BBQ chicken drumsticks, and salad on serving plates.
Step 14. Sprinkle a light pinch of paprika over the rice for color and serve immediately.
Storage and Reheating Tips
Store leftover chicken, rice, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until heated through.
Reheat the rice in the microwave with a tablespoon of water to restore moisture.
The salad is best enjoyed fresh and should be stored without dressing if preparing ahead.
Avocado should be added just before serving to prevent browning.
Cooked chicken and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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