Glazed chicken drumsticks served with grilled corn and cucumber-tomato salad on a white plate.

A Summer Favorite: Glazed Chicken Drumsticks with Grilled Corn and Cucumber-Tomato Salad

What’s better than a sun-kissed plate of glazed chicken drumsticks with grilled corn and cucumber-tomato salad on a warm evening? This colorful trio is more than just a meal—it’s a full sensory experience, combining smoky, sweet, tangy, and savory notes that scream summer. Whether you're planning a weekend BBQ or an easy weeknight dinner, this recipe delivers big on flavor, nutrition, and satisfaction.

Ingredients List

For the Chicken:

  • 6 chicken drumsticks
  • 2 tbsp olive oil
  • 1/4 cup BBQ sauce (or honey-soy glaze for a sweeter kick)
  • Salt & pepper to taste
  • Fresh parsley, chopped (for garnish)

For the Corn:

  • 2 ears corn on the cob
  • 1 tbsp butter
  • Salt to taste

For the Salad:

  • 1 cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt & black pepper to taste

Substitution Tips:

  • Try boneless thighs if drumsticks aren’t your favorite.
  • Use a store-bought glaze or make your own with honey, soy sauce, and garlic.
  • Swap feta with goat cheese for a creamier salad.

Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Instructions

Step 1: Prep the Chicken

Pat the drumsticks dry with paper towels. Drizzle with olive oil, then season with salt and pepper. Let them rest at room temperature while the grill heats up or the oven preheats to 400°F.

Step 2: Grill or Bake the Chicken

Place the drumsticks on a grill over medium heat or on a baking sheet in the oven. Cook for about 25–30 minutes, turning occasionally. In the last 10 minutes, brush generously with BBQ sauce or honey-soy glaze to caramelize.

Step 3: Grill the Corn

While the chicken cooks, grill the corn over medium-high heat for 10–12 minutes, rotating occasionally, until lightly charred. Brush with butter and sprinkle with salt before serving.

Step 4: Assemble the Salad

In a bowl, combine cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and red wine vinegar. Toss well, then fold in feta cheese. Season with salt and black pepper.

Step 5: Plate and Garnish

Serve the juicy glazed chicken drumsticks alongside smoky grilled corn and the refreshing salad. Garnish the chicken with fresh parsley for a burst of color and flavor.

Glazed chicken drumsticks served with grilled corn and cucumber-tomato salad on a white plate.


Nutritional Info

  • Calories (per serving): ~550
  • Protein: 30g
  • Fat: 32g
  • Carbs: 35g
  • Fiber: 4g

Healthier Alternatives

  • Keto: Skip the corn and serve with grilled zucchini instead.
  • Vegan: Replace chicken with grilled tofu or tempeh, and omit feta in the salad.
  • Low-Sodium: Use a low-sodium BBQ sauce and reduce added salt.

Serving Suggestions

  • Pair with a crisp glass of white wine or lemonade.
  • Add garlic bread or a light couscous side.
  • Serve buffet-style at your next backyard cookout.

Common Mistakes to Avoid

  • Overcooking the chicken: Use a meat thermometer—165°F is your goal.
  • Skipping the glaze timing: Add glaze in the last 10 minutes to prevent burning.
  • Soggy salad: Assemble just before serving to keep it fresh.
  • Undercooked corn: Rotate frequently and grill until kernels have charred spots.

Storing Tips

  • Leftovers: Store chicken and corn in airtight containers in the fridge for up to 3 days.
  • Freezing: Freeze chicken for up to 2 months. Reheat in oven to maintain crispiness.
  • Make-ahead: Marinate the chicken and prep salad ingredients ahead for quicker cooking.

Conclusion

Glazed chicken drumsticks with grilled corn and cucumber-tomato salad is your go-to summer dinner: bold, balanced, and bursting with flavor. It’s easy enough for a weeknight yet impressive enough for guests. Give it a try and let me know how it turns out—drop a comment or share your plate with us on social media!

FAQs

Can I use chicken thighs instead of drumsticks?

Absolutely! Adjust the cooking time slightly depending on size.

Can I make this in the oven instead of grilling?

Yes. Roast the drumsticks at 400°F for 30–35 minutes and broil for a crispy finish.

What’s a good vegetarian alternative?

Grilled portobello mushrooms or tofu work great with the same glaze.

How do I know the chicken is done?

Use a meat thermometer—165°F at the thickest part means it’s safe to eat.

Can I prep this meal ahead of time?

Yes! Marinate the chicken and chop salad ingredients in advance to save time.