Grilled Lime Chicken with Cilantro Pesto Noodles
Grilled Lime Chicken and Pasta
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Remove the skin from the chicken drumsticks*. Place drumsticks on a platter and coat both sides with fresh lime juice, lime zest, brown sugar and spices. Season the chicken at least an hour before it goes on the grill to allow the flavours to develop. Keep refrigerated.
Grill chicken 10 minutes on each side or until a meat thermometer inserted into the chicken reads 165°F (74°C). Place on a large serving plate.
Cook pasta according to package directions in unsalted water. Drain and toss with pesto (see recipe below) and place in large pasta bowl or platter. Garnish with freshly grated parmesan cheese, sprigs of fresh cilantro and a lime cut in wedges and serve with spiced chicken drumsticks.
Combine cilantro, garlic, lime juice, ground almonds and pumpkin seeds in a food processor and purée until smooth. Add the olive oil and pulse several times.
You can add salt at this point but try it first as you may like the clean, crisp flavour the way it is.
2 small bunches cilantro = 4+ cups packed, with stems. The pesto maybe stored in the refrigerator for a week. Transfer to a jar and cover with a thin layer of olive oil.
*Tip: Use paper towel to make it easier to remove chicken skin. Hold the chicken in one hand and grab the skin using a paper towel in the other hand. Pull off the skin.
|Per 260 g serving||Amount|
|Saturated Fat||4 g|
|Per 260 g serving||% Daily Value|