Chicken Drumsticks with Grilled Peach Salad: Summer’s Sweet & Savory Showstopper

Herb-forward vinaigrette and smoky sweetness unite for a delightful summer feast.

By Medha deb

Created on Sep 17, 2025

Herb-forward vinaigrette and smoky sweetness unite for a delightful summer feast.

Chicken Drumsticks with Grilled Peach Salad

When summer gives you peaches, make them the star of your dinner! This vibrant recipe brings together tender chicken drumsticks with the smoky sweetness of grilled peaches and the freshness of an arugula salad, all tied together with bold flavors of tarragon and a homemade white balsamic vinaigrette. Whether you need a crowd-pleasing main or a dazzling salad for a family gathering, this dish is sure to impress with every bite.

About the Recipe
Ingredients
Directions: Step-by-Step
Tips for Perfect Drumsticks & Peaches
Variations & Substitutions
Serving Suggestions
Frequently Asked Questions

About the Recipe

This recipe transforms simple chicken drumsticks into a show-stopping meal by marinating them in a punchy vinaigrette, roasting them until golden and crisp, and pairing them with grilled peaches in a salad tossed with arugula, feta, and fresh tarragon. Grilling the peaches not only accentuates their sweetness but lends a subtle smoky depth that balances savory and sweet on the plate. With every bite, you get juicy chicken, creamy cheese, herbal greens, and caramelized fruit—a celebration of flavor and texture.

Ingredients

For the Vinaigrette:
- 1/2 cup white balsamic vinegar
- 1/2 cup olive oil, plus extra for brushing
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 shallot, minced
- 1/3 cup fresh tarragon, finely chopped, plus 1 tablespoon whole leaves
- 3 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons black pepper, plus more to taste
Main Ingredients:
- 12 chicken drumsticks (about 3 lbs)
- 5 ripe peaches, halved and pitted
- 3 cups arugula
- 3/4 cup crumbled feta cheese (about 3.5 oz)

Directions: Step-by-Step

Make the Vinaigrette.
In a large bowl, whisk together the white balsamic vinegar, olive oil, sugar, garlic powder, minced shallot, chopped tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper until well combined.
Marinate the Chicken.
Season the drumsticks in a separate bowl with the remaining 2 teaspoons of salt and 1 teaspoon of pepper. Pour all but about 3 tablespoons of the vinaigrette over the chicken, turning to coat each drumstick well. Set aside to marinate for 30 minutes.
Preheat Grill & Oven.
Preheat your oven to 425°F. Heat a grill or grill pan to medium-high.
Grill the Peaches.
Brush the cut sides of the peaches with olive oil. Place them cut-side down on the hot grill and cook for 3–4 minutes until grill marks form. Flip and grill 3–4 minutes more. Once slightly cooled, chop peaches into chunks. Add them to the bowl with the reserved vinaigrette, toss well, and season with a pinch of salt and pepper.
Roast the Chicken.
Remove drumsticks from the marinade, shaking off excess. Place them on a parchment-lined baking sheet. Roast for 20 minutes. While roasting, transfer the marinade to a saucepan; bring to a boil, then simmer until slightly reduced for about 2 minutes. After 20 minutes, baste the drumsticks with the reduced marinade and continue roasting another 15–20 minutes until cooked through and the skin is golden and crisp.
Prepare the Salad.
In a large bowl, combine the grilled peaches, arugula, crumbled feta, and whole tarragon leaves. Toss gently just before serving and season to taste with salt and pepper.
Serve.
Transfer the salad to a platter and arrange drumsticks alongside. Serve immediately, garnished with fresh tarragon if desired.

Tips for Perfect Drumsticks & Peaches

Grilling Peaches: Use firm-ripened peaches—they’ll hold their shape better when grilled but still yield a sweet, caramelized flavor. Avoid overly ripe peaches to prevent mushiness.
Chicken Marination: Marinating drumsticks for at least 30 minutes adds flavor and helps tenderize the meat. For deeper flavor, you can marinate for up to 4 hours in the fridge.
Roasting vs. Grilling: While the oven gives a consistent roast, you can also grill the drumsticks over indirect heat (350°F) for deep smoky flavor. Make sure chicken reaches 170°F at the thickest part for safe consumption.
Basting: Reducing the marinade makes it safe for basting and concentrates the vinaigrette flavors for a glossy finish on chicken.
Greens: Toss arugula with peaches and feta just before serving to avoid wilted greens.

Variations & Substitutions

Cheese Swap: Substitute feta with blue cheese or goat cheese for a different tang and creaminess.
Peaches: Try grilled nectarines or plums for a twist on the salad.
Greens: Replace arugula with spinach or a spring mix if you prefer milder greens.
Herbs: Tarragon adds an anise-like note, but basil, mint, or parsley also work well.
Drumsticks: This recipe works with chicken thighs or wings; just adjust roasting times accordingly.
Gluten-Free Variation: Omit flour dusting from drumsticks—original recipe does not require it for crispiness.

Serving Suggestions

Plate the drumsticks over the salad for easy serving, garnished with extra fresh herbs.
Pair with warm crusty bread or grilled flatbread to scoop up salad juices.
Serve with a crisp white wine or iced tea for a refreshing summer meal.
Make ahead: Grill peaches and mix vinaigrette earlier in the day; assemble salad just before serving.

Frequently Asked Questions

Can I use boneless chicken?

Yes, boneless chicken thighs or breasts can be used but adjust roasting or grilling times—they cook faster than drumsticks.

How do I know when chicken drumsticks are cooked?

Drumsticks are done when a thermometer inserted at the thickest part reads 170°F and the juices run clear.

Can I prepare this dish ahead?

You can marinate the drumsticks and make the vinaigrette several hours before. Grill peaches and roast chicken just ahead of serving for best texture.

What if I don’t have white balsamic vinegar?

Substitute with regular balsamic or apple cider vinegar for a slightly different but still flavorful vinaigrette.

Is this recipe gluten-free?

Yes, if you skip any flour coating optional in some variants, the meal is naturally gluten-free.

Do I have to grill the peaches?

Grilling brings out their natural sweetness, but roasted or fresh peaches work as well.

Nutrition Information (per serving)

Nutrient	Approx. Amount (per serving)
Calories	400-450
Protein	25g
Fat	20g
Carbohydrate	28g
Fiber	4g
Sodium	900mg

Note: Nutrition will vary based on actual portion sizes and any substitutions.

Oven BBQ Chicken Thighs – Sweet, sticky, and tangy, cooked entirely in the oven for easy cleanup.
Slow Cooker Chicken Drumsticks – A simple, hands-off meal for busy nights.
Grilled Vegetable Salad – Perfect to pair with chicken for a full barbecue spread.

Storage & Leftover Tips

Chicken: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
Salad: Keep the salad greens, cheese, and peaches separate if storing—combine just before serving to prevent sogginess.
Vinaigrette: Lasts in the fridge up to 1 week; shake or whisk to re-emulsify before using.

Expert Tips for Success

Let chicken come to room temperature before roasting for even cooking.
For crispier skin, pat chicken dry before marinating.
Use high-quality olive oil and vinegar for the best tasting vinaigrette.

Quick FAQ Recap

Can you grill drumsticks instead of roasting? Yes! Grill over indirect heat for about 30 minutes, turning often.
Do I have to use feta in the salad? No, any creamy or crumbly cheese will do.
How should I serve this for a gathering? Layer drumsticks over a big platter of salad, sprinkle with additional fresh herbs, and let guests serve themselves.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb