Grilled Chicken Legs and Broccoli With Pistachio-Herb Sauce

chicken-legs-broccoli
Photo by Kate Mathis
Grilled Chicken Legs and Broccoli With Pistachio-Herb Sauce 3.7 27 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 459 calories
    • Fat 33 g
    • Sat Fat 7 g
    • Cholesterol 105 mg
    • Sodium 643 mg
    • Protein 34 g
    • Carbohydrate 8 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 66 mg

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.

Combine the pistachios, parsley, capers, lemon juice, 2 tablespoons of the olive oil, and ¼ teaspoon each salt and pepper in a medium bowl; set aside.

Season the chicken with ¼ teaspoon each salt and pepper. Grill, covered, turning occasionally, until an instant-read thermometer inserted in the thickest leg (avoiding the bone) registers 165° F, 15 to 22 minutes.

Ingredients

  1. Check canola oil
  2. Check 1/4 cup roasted pistachios, roughly chopped
  3. Check 1/4 cup roughly chopped fresh flat-leaf parsley
  4. Check 2 tablespoons capers
  5. Check 2 tablespoons fresh lemon juice, plus 1/2 lemon, sliced
  6. Check 1/4 cup olive oil
  7. Check kosher salt and black pepper
  8. Check 4 chicken legs (about 2 1/2 pounds total)
  9. Check 1 bunch broccoli (1 pound), cut into large florets
  10. Check plain yogurt, for serving

Directions

  1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.
  2. Combine the pistachios, parsley, capers, lemon juice, 2 tablespoons of the olive oil, and ¼ teaspoon each salt and pepper in a medium bowl; set aside.
  3. Season the chicken with ¼ teaspoon each salt and pepper. Grill, covered, turning occasionally, until an instant-read thermometer inserted in the thickest leg (avoiding the bone) registers 165° F, 15 to 22 minutes.
  4. Meanwhile, toss the broccoli, lemon slices, the remaining 2 tablespoons of olive oil, and ¼ teaspoon each salt and pepper in a medium bowl. Grill, turning occasionally, until the broccoli is golden brown and crispy, 6 to 10 minutes.
  5. Spread the yogurt on a plate and serve the chicken and broccoli over the top, drizzled with the pistachio-herb sauce.