Grilled Chicken with Jollof Rice and Cucumber Salad

Instructions

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

Step 2: Coat the chicken drumsticks evenly with the seasoning mixture and let them marinate for at least 30 minutes.

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

Step 4: Grill or roast the chicken drumsticks for 35–40 minutes, turning occasionally, until fully cooked and lightly charred.

Step 5: Heat a little oil in a large pot and sauté the chopped onion and red bell pepper for 3–4 minutes.

Step 6: Stir in the blended tomatoes, tomato paste, curry powder, and chili powder. Cook for 5–7 minutes until the sauce thickens.

Step 7: Add the rice and stir well to coat it in the tomato mixture.

Step 8: Pour in the chicken broth, cover the pot, and cook on low heat for 20–25 minutes until the rice is tender.

Step 9: Prepare the salad by combining cucumber slices, tomato slices, and red onion in a bowl. Drizzle with olive oil and vinegar, then season lightly with salt and black pepper.

Step 10: Serve the grilled chicken with the jollof rice and fresh cucumber salad while warm.

Storage and Reheating Tips

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

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

Reheat the rice gently on the stovetop or in the microwave with a splash of water or broth to keep it moist. Fresh salad is best served chilled and prepared just before serving.