Instructions
Step 1: Preheat your grill to medium-high heat. Pat the drumsticks dry and rub them with olive oil, garlic powder, paprika, black pepper, and salt.
Step 2: Grill the drumsticks for 25-30 minutes, turning every 5 minutes until they’re golden brown and cooked through.
Step 3: While the chicken grills, boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well.
Step 4: Mash the hot potatoes with butter and milk or cream until smooth and creamy. Season with salt and pepper to taste.
Step 5: In a bowl, combine the chopped cucumber, cherry tomatoes, sour cream or yogurt, mayonnaise, and lemon juice. Toss gently and season with salt and pepper.
Step 6: Plate the drumsticks alongside the mashed potatoes and creamy cucumber salad. Serve immediately while warm.
Storage and Reheating Tips
Leftover drumsticks keep well in the refrigerator for up to 3 days when stored in an airtight container. Reheat gently in a 350°F oven for 10-15 minutes to restore their crispiness.
The mashed potatoes are best enjoyed fresh but can be refrigerated for 2 days. Reheat with a splash of extra milk to restore creaminess.
The cucumber salad is best served fresh, though it will last a day in the fridge. The vegetables may soften slightly as they marinate in the creamy dressing.
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