Glazed Chicken Drumsticks with Fresh Tomato and Cucumber Salad

Ingredients

For the Glazed Chicken Drumsticks:

6-8 chicken drumsticks

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

Chopped fresh parsley (for garnish)

For the Tomato and Cucumber Salad:

1 cup cherry tomatoes, halved

1 cucumber, sliced

1/4 red onion, finely chopped

2 tablespoons olive oil

1 tablespoon lemon juice

Salt, pepper, and chopped fresh herbs (such as parsley or cilantro) for seasoning

Preparation Method

Marinating the Chicken Drumsticks:

In a mixing bowl, combine honey, soy sauce, olive oil, minced garlic, smoked paprika, salt, and pepper.

Add the chicken drumsticks to the marinade, ensuring they are thoroughly coated.

Cover and refrigerate for at least 30 minutes to let the flavors infuse (ideally for a few hours).

Cooking the Glazed Chicken Drumsticks:

Preheat the oven to 375°F (190°C).

Arrange the marinated drumsticks on a baking sheet lined with foil or parchment paper.

Brush the chicken with some extra marinade.

Bake for 35-45 minutes, turning occasionally and basting with the marinade to keep them juicy and well-glazed.

Once cooked through and caramelized, remove from the oven and let rest for 5 minutes before serving.

Garnish with chopped fresh parsley.

Preparing the Tomato and Cucumber Salad:

In a salad bowl, combine the halved cherry tomatoes, sliced cucumber, and finely chopped red onion.

Drizzle olive oil and lemon juice over the vegetables.

Season with salt, pepper, and fresh herbs of your choice.

Toss well to combine.

Serving:

Plate the glazed chicken drumsticks alongside a generous portion of the fresh tomato and cucumber salad.

Optionally, add a side of roasted or sautéed potatoes seasoned with herbs for extra flavor.