Barbecue chicken? That’s been done a million times before! But trust me, this is not your average, run-of-the-mill BBQ chicken recipe. This recipe is the result of years of experimentation, taste testing, and a whole lot of love.
I’m a self-proclaimed BBQ aficionado, and I take my BBQ very seriously. I’ve spent countless hours experimenting with different marinades, rubs, and cooking techniques to achieve the perfect balance of smoky, savory, and slightly sweet flavors. But one day, while I was chowing down on some delicious BBQ chicken drummers, it hit me. I needed to jazz up the side dish game. And that’s when the idea for this Green Goddess Salad was born.
Now, I know some of you may be thinking, “Salad? With BBQ? That’s sacrilege!” But trust me, this salad is no mere afterthought. It’s a delicious, refreshing, and herbaceous complement to the smoky, juicy chicken drummers. Plus, it’s packed with vitamins and nutrients, so you can feel good about indulging in a little BBQ goodness.
· Two tablespoons tomato purée
· Two tablespoons balsamic vinegar
· Quarter tablespoon smoked paprika
· One pitted medjool date
· One tablespoon rapeseed oil
· One large, chopped garlic clove
· Four large skinless chicken drumsticks
· One romaine lettuce, shredded
· Two handfuls watercress
· Two halved and sliced chunks cucumber
· Two jacket potatoes (to serve)
For the dressing:
· One small avocado, halved and stoned
· Two tablespoons of bio yogurt
· One tablespoon of lemon juice
· Four chopped spring onions
· Half tablespoon dried tarragon
· Quarter tablespoon English mustard powder
1. In a food processor or blender, combine the tomato purée, balsamic vinegar, smoked paprika, medjool date, rapeseed oil, and garlic. Pulse until the date is fully blended into the mixture.
2. Place the chicken drumsticks in a large bowl or resealable bag and pour the marinade over them. Toss to coat the chicken evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for the best results.
3. Preheat your barbecue to medium-high heat. While the grill is heating up, make the salad dressing by blending the avocado, yogurt, lemon juice, spring onions, tarragon, and mustard powder in a food processor or blender until smooth.
4. Grill the chicken drumsticks on the preheated barbecue for about 10-15 minutes per side, or until cooked through and no longer pink in the middle.
5. While the chicken is grilling, toss the romaine lettuce, watercress, and cucumber together in a large bowl. Drizzle the green goddess dressing over the salad and toss to combine.
6. Serve the barbecued chicken drummers with the green goddess salad and jacket potatoes on the side.
Optional: You can also use BBQ dry rub spices to add more flavor to the chicken and let them marinate for at least 4 hours for better taste.
The recipe for the ultimate summertime feast: Barbecue Chicken Drummers with Green Goddess Salad. Not only will your taste buds be dancing with joy, but your guests will be singing your praises and begging for the recipe. Just be sure to have plenty of napkins on hand, because things are about to get messy (in the best way possible). And remember, the key to perfect barbecue drummers is low and slow cooking, so don’t be tempted to rush things. Trust the process and your taste buds will thank you. Now, get ready for some finger-licking, lip-smacking, barbecue bliss!