Chicken Drumsticks with Grilled Peach Salad
Juicy summer peaches shine in this easy dinner!
By Ree Drummond
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Grilling the peaches makes them extra sweetâperfect for a salad!
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 5 mins
Ingredients
- 1/2 c.
white balsamic vinegar
- 1/2 c.
olive oil, plus more for brushing
- 2 tsp.
sugar
- 1 tsp.
garlic powder
- 1
shallot, minced
- 1/3 c.
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 c.
arugula
- 3/4 c.
crumbled feta cheese (about 3 1/2 oz.)
- Nutrition Information
- Per Serving (Serves 6)
- Calories422 Fat29 gSaturated fat7 gTrans fat0 gCholesterol86 mgSodium1012 mgCarbohydrates19 gFiber3 gSugar16 gProtein19 gVitamin D0 mcgCalcium155 mgIron2 mgPotassium605 mg
- Note: The information shown is Edamamâs estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistâs advice.Powered by
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.Â
- 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.Â
- Step 3Preheat the oven to 425°F. Preheat a grill or grill pan to medium-high.Â
- 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.Â
- 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.Â
- 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.
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