Glazed Chicken Drumsticks with Grilled Corn and Cucumber-Tomato Salad
A perfect summer meal! Sweet and sticky glazed chicken drumsticks served with smoky grilled corn and a fresh cucumber-tomato salad. It’s simple, colorful, and packed with flavor.
Ingredients
For the Glazed Chicken Drumsticks
- 8 chicken drumsticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the glaze:
- ¼ cup honey
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
For the Grilled Corn
- 4 ears corn, husked
- 1 tablespoon butter, melted
- Salt and pepper to taste
For the Cucumber-Tomato Salad
- 1 large cucumber, sliced
- 2 cups cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley or basil (optional)
Instructions
1. Prepare the Chicken
Preheat your oven to 400°F (200°C).
Pat the chicken drumsticks dry with paper towels. Place them in a large bowl and drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika. Toss until the chicken is evenly coated.
Arrange the drumsticks on a baking sheet lined with parchment paper or foil.
2. Bake the Chicken
Bake for 30 minutes, turning the drumsticks halfway through so they cook evenly.
3. Make the Glaze
While the chicken is baking, combine the honey, ketchup, soy sauce, apple cider vinegar, Dijon mustard, and minced garlic in a small bowl. Mix well until smooth.
4. Glaze the Chicken
After 30 minutes, brush the glaze generously over the drumsticks.
Return the chicken to the oven and bake for another 10–15 minutes, until the glaze becomes sticky and caramelized.
5. Grill the Corn
Heat a grill or grill pan over medium heat.
Brush the corn with melted butter and sprinkle with salt and pepper. Grill for 8–10 minutes, turning occasionally, until lightly charred.
6. Make the Salad
In a large bowl, combine the cucumber slices, cherry tomatoes, and red onion.
Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently. Sprinkle with fresh herbs if desired.
To Serve
Place the glazed chicken drumsticks on a plate with grilled corn on the side and a generous portion of cucumber-tomato salad. Serve warm and enjoy!