Smoky Paprika Chicken Drumsticks with Charred Green Beans

• 8 chicken drumsticks
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 pound green beans, trimmed
• 1 tablespoon balsamic vinegar

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. 3 Rub the spice mixture evenly over the chicken drumsticks.
4. 4 Place chicken on the grill and cook for about 20-25 minutes, turning occasionally, until fully cooked.
5. 5 While chicken cooks, toss green beans with olive oil and a pinch of salt. Add to the grill for 8-10 minutes, turning occasionally, until charred.
6. 6 Toss charred green beans with balsamic vinegar just before serving.
7. 7 Serve chicken drumsticks alongside charred green beans.

Equipment

• Grill
• Tongs
• Baking sheet

Variations

• Substitute chicken thighs for drumsticks for a juicier option.
• Add red pepper flakes to the spice rub for extra heat.

Substitutions

• If grilling isn’t an option, roast in a 400°F oven for similar results.
• Use almond oil instead of olive oil for a higher smoke point.

Pairings

• A crisp Chardonnay or a hoppy IPA complements the smoky flavors well.

Nutrition

Tips

• For extra flavor, marinate the chicken with the spice rub for at least 30 minutes before grilling.
• Keep a close eye on the green beans to avoid over-charring.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freeze cooked chicken drumsticks for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or a fresh corn salad for a complete meal.

FAQ