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Grilled BBQ Chicken Drumsticks with Summer Veggie Salad

Juicy grilled BBQ chicken drumsticks paired with a vibrant summer salad of charred corn, cucumber, arugula, and blistered cherry tomatoes. A colorful, flavor-packed dish ideal for backyard barbecues or light family dinners.

Ingredients

Scale
  • 8 chicken drumsticks
  • 1/2 cup BBQ sauce (your favorite variety)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 ears fresh corn, grilled
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup arugula or mixed greens
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried oregano
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

Instructions

  1. Preheat grill to medium heat or heat a grill pan over medium-high.
  2. In a bowl, toss drumsticks with olive oil, smoked paprika, salt, and pepper.
  3. Grill chicken drumsticks for 20–25 minutes, turning occasionally to cook evenly.
  4. Brush BBQ sauce generously over the drumsticks during the last 5–7 minutes of grilling to caramelize the glaze.
  5. Grill corn on the cob until lightly charred, about 10 minutes, turning occasionally. Let cool slightly and slice kernels off the cob.
  6. In a mixing bowl, combine grilled corn kernels, halved cherry tomatoes, diced cucumber, and arugula.
  7. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, dried oregano, salt, and pepper.
  8. Drizzle dressing over the salad and toss to combine.
  9. Serve the grilled drumsticks hot with a generous portion of the summer veggie salad on the side.

Notes

  • Use bone-in skin-on drumsticks for the juiciest results on the grill.
  • Feel free to swap in zucchini or bell peppers for added veggies in the salad.
  • This dish is great for meal prep—just store salad and chicken separately.

Nutrition

Keywords: grilled bbq chicken, summer salad, chicken drumsticks, backyard barbecue, healthy grilled dinner