These grilled chicken drumsticks and sauteed veggies were good enough even for my kids to eat! Amazing right! Details below on how to create this dish.
For the chicken:
Dry brine them first by pulling back the skin on the chicken drumsticks, sprinkle with kosher salt and let them rest in the fridge uncovered for four hours.
Then add pepper, pull the skin back up, preheat grill to 450 or med med/high, grill them and flip every 5 minutes until the internal temp is 185.
For the veggies:
Chop two yellow squash and one red bell pepper into 1/4 inch pieces. Heat your pan with olive oil. Add salt and pepper over top. Saute for 10 minutes on medium heat until fully cooked and serve.