Broiled Tex Mex Drumsticks with Avocado and Tomato Salad
8 chicken drumsticks (about 21/4 lb. total)
2 Tbsp extra-virgin olive oil
2 tsp ground cumin
2 tsp chili powder
1 tsp granulated sugar
Kosher salt and freshly ground black pepper
3/4 cup quartered grape or cherry tomatoes
1 medium avocado, cut into medium dice
1/4 cup finely diced red onion
2 Tbsp minced fresh cilantro
2 Tbsp fresh lime juice
Position a rack in the center of the oven and heat the broiler to high. Put the drumsticks in a medium bowl. Drizzle them with the olive oil and toss to coat. Sprinkle in the cumin, chili powder, sugar, 1/2 tsp salt, and a few grinds of pepper; toss again to coat evenly. Arrange the drumsticks on a wire rack set over a foil-lined rimmed baking sheet. Broil the chicken in the center of the oven, turning once after 10 minutes, until fully cooked and browned in spots, about 20 minutes total.
While the chicken cooks, gently mix the tomatoes, avocado, onion, cilantro, lime juice, and 1 tsp. salt in a mixing or serving bowl. Serve alongside the chicken.
Serving Suggestions
Serve with black beans and rice or tortilla chips.