Chicken Drumsticks with Grilled Peach Salad
Juicy summer peaches shine in this easy dinner!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Grilling the peaches makes them extra sweet—perfect for a salad!
Advertisement - Continue Reading Below
Ingredients
- 1/2 cup white balsamic vinegar
- 1/2 cup olive oil, plus more for brushing
- 2 tsp. sugar
- 1 tsp. garlic powder
- 1 shallot, minced
- 1/3 cup fresh tarragon, finely chopped, plus 1 tablespoon whole leaves
- 3 tsp. kosher salt, plus more to taste
- 1 1/2 tsp. black pepper, plus more to taste
- 12 chicken drumsticks (about 3 pounds)
- 5 ripe peaches, halved and pitted
- 3 cups arugula
- 3/4 cup crumbled feta cheese (about 3 1/2 oz.)
Directions
- Step 1For the vinaigrette: Combine the vinegar, olive oil, sugar, garlic powder, shallot, chopped tarragon, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl. Whisk to combine.
- Step 2 Put the drumsticks in a separate large bowl and season with the remaining 2 teaspoons of salt and 1 teaspoon of pepper. Pour all but about 3 tablespoons of the vinaigrette over the drumsticks, turning a few times to coat. Let them marinate for 30 minutes.
- Step 3Preheat the oven to 425°F. Preheat a grill or grill pan to medium-high.
- Step 4Brush the cut side of the peaches with olive oil; grill cut-side down until grill marks form, 3 to 4 minutes. Flip and grill until marks form on the other side, about 3 more minutes. Let cool slightly, then cut the peaches into chunks, add to the bowl with the remaining vinaigrette, and toss. Season with the salt and pepper.
- Step 5 Remove the chicken from the marinade and shake off any excess. Arrange the chicken on a parchment-lined baking sheet and roast for 20 minutes. Meanwhile, transfer the marinade to a small saucepan and bring to a boil; lower the heat and simmer until slightly reduced, about 2 minutes. After 20 minutes of roasting, baste the chicken with the reduced marinade. Continue roasting until cooked through and the skin is golden brown and crisp, 15 to 20 more minutes.
- Step 6 Add the arugula, feta, and whole tarragon leaves to the bowl with the peaches and toss to combine. Season with salt and pepper. Serve with the chicken.
Advertisement - Continue Reading Below
School Lunch Ideas Kids Will Actually Want to Eat
10 Chicken Salads for a Fresh Summer Lunch
Cucumber Recipes With a Cool, Refreshing Crunch
12 Creative Caesar Salad-Inspired Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below