Grilled Chicken Drumsticks with Potato Wedges and Salad

Instructions

Step 1: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and lemon juice.

Step 2: Add the chicken drumsticks and coat them evenly with the seasoning mixture. Let the chicken marinate for at least 30 minutes.

Step 3: Preheat the oven or grill to 400°F (200°C).

Step 4: Arrange the chicken drumsticks on a baking tray or grill rack and cook for 35–40 minutes, turning occasionally, until fully cooked and slightly charred.

Step 5: Toss the potato wedges with a little olive oil, dried parsley, salt, and black pepper.

Step 6: Bake or fry the potato wedges until golden brown and crispy.

Step 7: Prepare the salad by combining chopped lettuce, cucumber slices, tomato wedges, and red onion slices.

Step 8: In a small bowl, mix mayonnaise, ketchup, and hot sauce to make the dipping sauce.

Step 9: Arrange the grilled chicken drumsticks, potato wedges, salad, and dipping sauce on serving plates.

Step 10: Serve immediately while hot and fresh.

Storage and Reheating Tips

Store leftover chicken drumsticks, potato wedges, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken and potato wedges in an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through and crispy.

Fresh salad and dipping sauce are best served chilled and prepared fresh for the best flavor and texture.