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canola oil pistachios flat leaf parsley capers lemon juice olive oil black pepper chicken florets serving
Viewed: 37 - Published at: 5 years agoIngredients
- canola oil
- 1/4 cup roasted pistachios roughly chopped
- 1/4 cup fresh flat leaf parsley roughly chopped
- 2 tablespoons capers
- 2 tablespoons fresh lemon juice plus 1/2 lemon, sliced
- 1/4 cup olive oil
- black pepper
- 4 chicken legs about 2 1/2 pounds total
- 1 pound florets
- plain yogurt for serving
Method
- 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 1/4 teaspoon each salt and pepper in a medium bowl; set aside.
- Season the chicken with 1/4 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 1/4 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.
