Instructions
Step 1: Pat the chicken drumsticks dry and season generously with paprika, garlic powder, salt, and black pepper on all sides.
Step 2: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Step 3: Place the seasoned drumsticks on the grill and cook for 12-15 minutes, turning every 3-4 minutes for even cooking.
Step 4: During the final 2-3 minutes of grilling, brush the drumsticks generously with BBQ sauce and let it caramelize.
Step 5: While the chicken grills, toss the potato wedges with olive oil, salt, and pepper, then grill or bake until golden and crispy.
Step 6: In a bowl, combine chopped lettuce, diced tomatoes, and crumbled feta cheese to create your fresh salad.
Step 7: Plate everything together and serve immediately while the chicken and wedges are still warm.
Storage and Reheating Tips
Leftover grilled chicken keeps well in an airtight container in the refrigerator for up to 3 days. Store the salad separately to prevent it from wilting.
To reheat, warm the chicken and wedges in a 350°F oven for about 10 minutes until heated through. You can also enjoy the chicken cold the next day if you prefer.
The potato wedges are best enjoyed fresh, but refrigerated wedges can be crisped up again in a hot skillet or oven for a few minutes.
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