Instructions
Step 1: Preheat your grill to medium-high heat, about 375-400°F.
Step 2: Pat the chicken drumsticks dry with paper towels to help them brown beautifully.
Step 3: In a small bowl, combine paprika, garlic powder, black pepper, salt, and dried herbs.
Step 4: Brush the drumsticks with 2 tbsp olive oil, then generously coat with the spice mixture on all sides.
Step 5: Place drumsticks on the grill and cook for 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is deeply golden and crispy.
Step 6: While the chicken cooks, prepare the salad by arranging romaine lettuce on a plate.
Step 7: Top the lettuce with sliced red and yellow bell peppers.
Step 8: Drizzle the salad with 1 tbsp olive oil and 1 tsp vinegar, then season with salt and pepper.
Step 9: In a small bowl, mix the ranch dressing with 1 tsp dried herbs.
Step 10: Arrange the grilled drumsticks on the plate with the fresh salad and serve the herbed dressing on the side for dipping.
Storage and Reheating Tips
Store leftover drumsticks in an airtight container in the refrigerator for up to 3 days. The salad is best eaten fresh, but you can prep the lettuce and peppers separately and assemble just before serving.
To reheat the drumsticks, place them in a 350°F oven for 10-12 minutes until warmed through. This method keeps the skin crispy rather than steaming them. Alternatively, enjoy them cold straight from the fridge for a refreshing lunch.
The creamy dressing keeps well in the refrigerator for up to one week, making it perfect for prepping ahead for multiple meals.
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