Pesto Chicken with Chargrilled Vegetable Salad
14 min·Italian
Pesto Chicken with Chargrilled Vegetable Salad
Ingredients
Main
- 8 (125g each) chicken drumsticks
- 1/2 quantity Basil pesto (see related recipe)
- 4 slices prosciutto, halved lengthways
Vegetables
- 2 medium zucchini, thickly sliced diagonally
- 1 small red capsicum, thickly sliced
- 1 small yellow capsicum, thickly sliced
- 1 medium red onion, cut into thin wedges
Dressing
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 100g baby spinach
- 2 tbsp balsamic vinegar
Instructions
4 steps
- 1
Using fingers, lift skin away from each drumstick to form a pocket. Gently spoon 1 teaspoon of pesto into each pocket. Wrap 1 piece prosciutto around each drumstick.
- 2
Heat a greased barbecue plate and chargrill (with hood, see note) on medium heat. Cook chicken on barbecue plate, with hood closed, turning occasionally, for 10 to 12 minutes or until cooked through.
10 min - 3
Meanwhile, combine zucchini, capsicum, onion, oil and garlic in a large bowl. Toss to coat vegetables in oil. Cook vegetables on barbecue chargrill, turning occasionally, for 4 to 5 minutes or until browned and tender.
4 min - 4
Place grilled vegetables in a large bowl with spinach and balsamic. Season. Toss gently to combine. Serve chicken and roasted vegetable salad with remaining pesto.
Progress
0 / 4 steps
