Drumsticks with Arugula Salad
Grilled chicken drumsticks marinated in white wine, garlic, and lime, served with a crisp arugula and cherry tomato salad dressed in a simple balsamic vinaigrette.
Ingredients
For the Chicken:
2 chicken drumsticks
2 tablespoons dry white wine (like Sauvignon Blanc)
1 teaspoon finely grated garlic
1 teaspoon lime juice
1 teaspoon coconut aminos (or soy sauce)
½ teaspoon sea salt
½ teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cumin
Coconut or avocado oil spray
For the Salad:
1 cup arugula
½ cup cherry tomatoes, halved
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Pinch of Italian seasoning (to taste)
Salt and pepper to taste
Macronutrients
Protein: 28g
Fat: 16g
Carbs: 4g
Preparation
Marinate the Chicken: In a small bowl, whisk together wine, garlic, lime juice, coconut aminos, salt, mustard, pepper, thyme, and cumin. Place the drumsticks in a zip-top bag or bowl, pour the marinade over them, and refrigerate for at least 2 hours or up to overnight.
Grill the Chicken: Preheat your grill to medium heat (around 375°F) and lightly oil the grates. Remove chicken from marinade and grill for 20–25 minutes, turning occasionally, until cooked through and the internal temperature reaches 165°F.
Make the Salad: In a small bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Toss with arugula and cherry tomatoes just before serving.
Serve: Plate the grilled drumsticks alongside the arugula salad and enjoy immediately.
TUESDAY 250506