Grilled Drumsticks with Corn on the Cob and Greek Salad

This recipe is ideal for weekend's where you want to stay home but still get a taste of the outdoors. While this meal is quick and easy, it definitely packs a flavoursome punch. Get the kids involved and let them grill their own corn!

Ingredients

Grilled Chicken

• 8 free range chicken drumsticks
• Olive oil
• Sea salt and pepper to taste
• Juice of one lemon

• 4 large cobs of corn with husk removed
• Olive oil
• Sea salt and pepper to taste
• 1 tbsp of unsalted butter

• 1 medium red onion thinly sliced
• 4 medium juicy vine ripened tomatoes cut into quarters
• 1 cucumber sliced into half moons
• 1 green capsicum cut into bite size pieces
• Pitted Kalamata olives to your liking
• Greek feta cheese crumbled into chunks
• Sea salt to taste
• 4 tbsp quality extra virgin olive oil
• 1-2 tbsp red wine vinegar
• Fresh herbs (oregano, thyme or basil)

Method

1. You'll need a medium to high heat fire, light your favourite charcoal or wood on your Snow Peak Fire Place.

2. Toss the chicken drumsticks in olive oil, lemon juice and salt and pepper and refrigerate until needed.

3. Blanch your corn cobs in salted boiling water for 4-5 minutes, drain and set aside.

4. Lightly toss all your salad vegetables, olives and feta. Arrange in a large shallow bowl or dish (the Snow Peak Cast Iron Skillet works perfectly!). 

5. Mix the extra virgin olive oil with the red wine vinegar and set aside.

6. Place your drumsticks on the hottest part of the grill and get a nice sear on the chicken. 

7. Turn the chicken after 8-10 minutes. Once the chicken is sealed and crispy, you can move the chicken to the medium heat side of the grill.

8. Drizzle the corn with olive oil, season with salt and pepper and grill on medium to high heat, letting the corn get nice and charred. 

9. Continue turning the chicken drumsticks until they have reached an internal temperature of 75 degrees celsius.

10. Once all the grilled food is finished cooking, let it rest over medium to low heat on the grill while you dress the salad and brush the corn cobs with butter. 

11. You're ready to eat! Eat it hot straight of the grill with your salad served on the side.