Sticky Glazed Chicken Drumsticks with Rice & Fresh Garden Salad

Instructions

Step 1: Pat the chicken drumsticks dry with paper towels and season generously with salt and black pepper on all sides.

Step 2: Heat the olive oil in a large skillet over medium-high heat until shimmering and hot.

Step 3: Place the drumsticks in the hot skillet and sear for 4-5 minutes per side until golden brown, working in batches if needed.

Step 4: Brush the BBQ or glaze sauce evenly over all the drumsticks, coating them well on all sides.

Step 5: Reduce heat to medium and cook for another 8-10 minutes, turning occasionally and basting with the glaze until caramelized and cooked through.

Step 6: While the chicken cooks, prepare your salad by arranging lettuce leaves on a plate, then top with cucumber slices, tomato slices, avocado slices, and a sprinkle of red onion if desired.

Step 7: Drizzle the salad with lemon juice and season with a pinch of salt and pepper.

Step 8: Divide the cooked white rice onto your serving plate, arrange the sticky glazed drumsticks alongside, and add the fresh garden salad to complete the plate.

Storage and Reheating Tips

Store leftover glazed drumsticks in an airtight container in the refrigerator for up to 3 days. The rice and salad are best enjoyed fresh, but can be prepped ahead and stored separately.

To reheat the chicken, place it on a baking sheet and warm in a 350°F oven for about 8-10 minutes until heated through. This method keeps the glaze sticky and the meat juicy.

For meal prep, consider making the chicken and rice together, then assembling fresh salads just before eating to maintain that crisp, garden-fresh texture.