Instructions
Step 1: Pat chicken drumsticks dry and place in a bowl. Drizzle with olive oil, then add minced garlic, smoked paprika, oregano, salt, and pepper. Toss until evenly coated and let marinate for at least 30 minutes.
Step 2: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
Step 3: Place drumsticks on the grill and cook for 25-30 minutes, turning occasionally, until golden brown with charred edges and internal temperature reaches 165°F.
Step 4: During the last 10 minutes of cooking, add corn halves, zucchini pieces, and cherry tomatoes to the grill. Cook until tender and lightly charred.
Step 5: Arrange mixed leafy greens as your base on a serving bowl or plate. Top with grilled vegetables and chicken drumsticks.
Step 6: Sprinkle fresh corn kernels over the top and finish with a squeeze of lemon or balsamic glaze if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the greens separate if possible to prevent wilting.
To reheat, gently warm the chicken and vegetables in a 350°F oven for 10-12 minutes until heated through. You can also enjoy this dish cold the next day as a delicious salad.
Pro tip: Prep your marinade the night before and store it with the chicken for even more flavor development by grilling day.
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