2 tablespoons fresh lemon juice, plus 1/2 lemon, sliced
1/4 cup olive oil
kosher salt and black pepper
4 chicken legs (about 2 1/2 pounds total)
1 bunch broccoli (1 pound), cut into large florets
plain yogurt, for serving
Sat fat 7g
How to Make It
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.
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.
Spread the yogurt on a plate and serve the chicken and broccoli over the top, drizzled with the pistachio-herb sauce.
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