Sun Dried Tomato and Pine Nut Pesto Grilled Drumsticks with Artichoke Relish
This dish starts with the recipe for basic Grilled Chicken Drumsticks with Pesto adding sun-dried tomatoes and pine nuts to give a wintery flair to grilled drumsticks and a marinated artichokes and balsamic vinegar salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: Makes 2 cups relish, approx. 6 drumsticks
Ingredients
for the pesto
2 cups (packed) fresh basil leaves
3 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup pitted olives
1 tablespoon drained capers
10 oil-packed, sun-dried tomatoes, minced
1/4 cup pine nuts, toasted
1 cup extra virgin olive oil
for the chicken
1 package (20 ounces) Just BARE® Chicken Drumsticks
1 tablespoon olive oil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
for the relish
1 jar (12 ounces) marinated artichokes, drained
2 tablespoons white balsamic vinegar
Directions
• Combine all pesto ingredients except 1 cup olive oil in food processor. Finely chop, gradually add oil and puree; set aside.
• Prepare grill.
• Coat drumsticks with 1 tablespoon olive oil; add salt and pepper. Grill over medium hot coals for 15 to 20 minutes turning occasionally. Brush drumsticks with ΒΌ cup of Sun-dried Tomato and Pine Nut Pesto. Grill 5 to 10 minutes longer or until chicken is no longer pink.
• Toss artichokes in 1/3 cup of pesto and balsamic vinegar.
• Serve relish with the grilled drumsticks and remaining pesto.
Nutritional Information
4 Servings • Serving Size: 1 drumstick, 1/3 cup relish • PER SERVING • Calories 910 • % Calories from Fat 80 % • Total Fat 82 g • Saturated Fat 14 g • Cholesterol 105 mg • Sodium 1850 mg • Total Carbohydrate 16 g • Dietary Fiber 4 g • Protein 29 g • Sugars 2 g • % DAILY VALUE • Vitamin A 51 % • Vitamin C 15 % • Calcium 27 % • Iron 28 % • DIETARY EXCHANGES • Starch/Bread 1 • Lean Meat 3 1/2 • Fat 14 • Vegetable 1
Substitutions/Variations
None