Grilled Lemon-Garlic Chicken Drumsticks with Crispy Herb Potato Wedges & Refreshing Salad

These drumsticks are marinated in a bright, garlicky lemon-olive oil blend that caramelizes beautifully on the grill (or in the oven), creating tender, juicy meat with a flavorful, slightly charred exterior. Paired with crispy, herb-seasoned potato wedges and a cool, crunchy cucumber-tomato salad with creamy coleslaw accents, it’s a complete, high-protein meal that feels like summer on a plate year-round.

Servings: 4
Prep Time: 15 minutes (plus optional marinating time)
Cook Time: 35–45 minutes
Total Time: About 50–60 minutes (or less if grilling)
Approximate Nutrition per Serving: ~580–650 kcal, ~40–45g protein

Ingredients

For the grilled chicken drumsticks:

• 8 chicken drumsticks (about 2 lb / 900 g), skin-on for extra flavor and crispiness
• 2 tablespoons olive oil
• 3–4 cloves garlic, minced (or grated for stronger flavor)
• 2 tablespoons fresh lemon juice (plus zest from 1 lemon for brightness)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon dried oregano (or Italian seasoning)
• ½ teaspoon ground cumin (optional for warm depth)
• Salt and freshly cracked black pepper (generous amounts)
• Optional: Pinch of cayenne or chili flakes for subtle heat

For the crispy potato wedges:

• 4–5 medium Yukon Gold or russet potatoes (about 2 lb / 900 g), cut into thick wedges
• 2–3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley or fresh chopped rosemary/thyme
• Salt and black pepper (to taste)

For the fresh salad (cucumber-tomato + coleslaw style):

• 1 large cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 2–3 cups mixed greens or romaine lettuce
• 1 cup shredded cabbage & carrot coleslaw mix (or homemade)
• 1–2 tablespoons olive oil
• 1 tablespoon fresh lemon juice or red wine vinegar
• Salt, black pepper, and a pinch of dried dill or oregano
• Optional: A handful of fresh parsley or mint

For serving:

• Lemon wedges
• Extra fresh parsley or dill

Step-by-Step Instructions

1. Marinate the drumsticks
   In a large bowl or zip-top bag, whisk together olive oil, minced garlic, lemon juice + zest, smoked paprika, oregano, cumin (if using), salt, and black pepper.
   Add drumsticks and toss to coat thoroughly. Marinate at room temperature 20–30 minutes (or refrigerate up to 4 hours for deeper flavor).
2. Prep & roast the potato wedges
   Preheat oven to 425°F (220°C) if oven-roasting (or prep grill).
   Toss potato wedges with olive oil, garlic powder, dried parsley, salt, and pepper until evenly coated.
   Spread in a single layer on a parchment-lined baking sheet (cut-side down for max crispiness).
   Roast 30–40 minutes, flipping halfway, until golden and crispy outside, tender inside. (Grill option: Place wedges in a grill basket or foil packet, turning occasionally.)
3. Grill (or bake) the chicken
   Grill method (preferred for char): Preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Grill drumsticks 20–25 minutes, turning every 5 minutes, until skin is charred and crispy and internal temperature reaches 165°F (74°C) at the thickest part (away from bone).
   Oven method: Place on a wire rack over a baking sheet. Bake at 425°F for 35–45 minutes, flipping halfway, until golden and cooked through.
4. Make the fresh salad
   In a large bowl, combine sliced cucumber, halved cherry tomatoes, mixed greens, and coleslaw mix.
   Drizzle with olive oil and lemon juice (or vinegar), season with salt, pepper, and a pinch of dill or oregano. Toss gently just before serving to keep it crisp.
5. Rest & serve
   Let drumsticks rest 5 minutes after cooking—this keeps them juicy.
   Plate with a generous pile of crispy potato wedges and a big scoop of fresh salad.
   Garnish with extra chopped parsley, lemon wedges, and a final crack of black pepper. Serve hot!

Pro Tips for Perfection

• Crispy skin — Pat drumsticks dry before marinating and don’t overcrowd on the grill/oven rack.
• Potato crispiness — Parboil 5 minutes first if you want ultra-crispy wedges (then drain, dry, and roast).
• Grill char — Brush with a little extra marinade during the last few minutes for glossy shine.
• Make-ahead — Marinate chicken overnight; prep potato wedges and salad components earlier.

Delicious Variations

• Spicy — Add cayenne or hot sauce to the marinade and a sprinkle of chili flakes on the potatoes.
• Herb boost — Use fresh rosemary or thyme in the potato seasoning.
• Creamy twist — Serve with a side of garlic yogurt sauce or tzatziki.
• Veggie add-ins — Grill zucchini or bell peppers alongside the chicken.

This grilled chicken drumsticks platter with crispy wedges and fresh salad is juicy, smoky, zesty, and perfectly balanced—the kind of meal that looks stunning and tastes even better. It’s a total crowd-pleaser! Try it this weekend and let me know if you grilled or baked in the comments. 🍗🥔🥗