Grilled Chicken Drumsticks with Crispy Potato Wedges and Fresh Salad

Why You’ll Love This Recipe

I love how this recipe hits every craving in one dish—juicy, marinated chicken with that irresistible char, golden roasted potatoes that stay crispy, and a crunchy, fresh salad to brighten it all up. Everything cooks with minimal effort, and the combination of flavors and textures is just right. The ingredients are simple, but when put together, the meal feels special and deeply satisfying. Plus, it’s family-friendly, easy to scale, and great for meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Grilled Chicken Drumsticks
• 8 chicken drumsticks (about 2 lb / 900 g)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tsp dried oregano

For the Crispy Potato Wedges
• 4 medium russet potatoes (about 2 lb / 900 g), cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper

For the Fresh Salad
• 2 cups romaine lettuce, chopped
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Directions

I start by marinating the chicken. In a large bowl, I whisk together olive oil, minced garlic, lemon juice, smoked paprika, salt, pepper, and oregano. I add the drumsticks and toss until they’re evenly coated. I let them marinate for at least 30 minutes—overnight if I’ve planned ahead for maximum flavor and tenderness.

While the chicken marinates, I preheat the oven to 425°F (220°C). I toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper, then spread them in a single layer on a baking sheet. I roast them for 35–40 minutes, flipping them halfway through. For extra crispiness, I broil them for the final 3–5 minutes.

Once the potatoes are roasting, I heat a grill or grill pan over medium-high heat. I grill the chicken drumsticks for 20–25 minutes, turning every few minutes until they’re charred in spots and fully cooked through (165°F internal temperature). During the first 10 minutes, I brush them with leftover marinade for more flavor, then discard the rest.

For the salad, I combine romaine lettuce, sliced cucumber, halved cherry tomatoes, and red onion in a bowl. I drizzle with olive oil and lemon juice, season with salt and pepper, and toss it all gently to coat.

When everything is ready, I plate the grilled drumsticks with a generous serving of crispy wedges and add a pile of the fresh salad on the side. I serve it all immediately while the chicken and potatoes are hot.

Servings and timing

This recipe serves 4 and takes a total of 55 minutes—15 minutes for prep and about 40 minutes for cooking. It’s perfect for weeknight dinners but also special enough for weekends or casual gatherings.

Variations

I sometimes swap the drumsticks for chicken thighs or wings depending on what I have. For added heat, I add a pinch of chili flakes or cayenne to the marinade. If I want more color and texture in the salad, I add shredded carrots, bell peppers, or olives. The potato wedges also work great with sweet potatoes or a mix of root vegetables.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store the chicken and potatoes in separate airtight containers. To reheat, I use the oven or air fryer to bring back the crispiness. The salad is best fresh, but I store undressed leftovers separately and toss just before serving. I don’t recommend freezing this dish as the texture of the potatoes and salad won’t hold up well.

FAQs

Can I use boneless chicken?

Yes, boneless thighs or breasts work, though I adjust the grill time depending on thickness. I prefer bone-in drumsticks for that juicy texture and grill flavor.

How do I make the wedges extra crispy?

I make sure to cut the wedges evenly and don’t overcrowd the baking sheet. Flipping halfway through and broiling at the end really helps create that golden crunch.

Can I cook the chicken in the oven?

Absolutely. I roast the marinated drumsticks at 400°F (200°C) for 35–40 minutes, turning once halfway through. They won’t get grill marks, but they’ll still be flavorful and tender.

What can I use instead of oregano?

I sometimes use Italian seasoning, thyme, or rosemary for a slightly different flavor. Fresh herbs also work if I have them on hand.

Is this meal suitable for meal prep?

Yes. I often prep the chicken and marinade in advance, and I roast the potatoes ahead of time. I reheat both in the oven and throw together the salad just before eating.

Conclusion

Grilled Chicken Drumsticks with Crispy Potato Wedges and Fresh Salad is one of those meals that feels complete, wholesome, and comforting. I love the mix of bold marinade, crispy edges, and fresh veggies all on one plate. It’s easy to prep, hard to mess up, and always hits the spot. Whether I’m cooking for my family or just treating myself to a hearty dinner, this one always delivers.

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