This dish starts with the recipe for basic Grilled Chicken Drumsticks with Pesto adding arugula to make a peppery pesto that adds a little extra during grilling. When mixed with red wine vinegar, it creates a tangy dressing for the tomato salad that’s served on the side.
Combine all pesto ingredients except 1 cup olive oil in food processor. Finely chop, gradually add oil and set aside.
Prepare the 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 ¼ cup of pesto; cook for 5 to 10 minutes longer or until chicken is no longer pink.
Toss tomatoes with ½ cup of arugula walnut pesto and red wine vinegar. Serve salad with the grilled drumsticks and the remaining pesto.
Nutritional values may change if you choose to substitute another chicken product.