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Grilled Lime Chicken with Cilantro Pesto Noodles

This refreshing pasta recipe is delicious on those days when the barbecue is just begging to be used. With chicken served on the side, it’s a casual meal that’s easy to add to your summer meal plans.
Serves: 6
Cook Time: 30 min


Grilled Lime Chicken and Pasta

2 lb chicken drumsticks
¼ cup lime juice, fresh
1 tsp lime zest
1 tsp cumin, ground
1 tsp chili powder
2 tsp brown sugar
½ tsp coriander, ground
½ tsp garlic powder
1 pkg whole wheat spaghetti
¼ cup Parmesan cheese, freshly grated

Cilantro Pesto

4 cups cilantro, with stems
4 cloves garlic
2 tbsp olive oil
2 tsp olive oil
2 tbsp almonds, ground
3 tbsp pumpkin seeds (pepitas), toasted
¼ tsp salt
3 tbsp lime juice

Food Safety

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.


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. You can add salt at this point but try it first as you may like the clean, crisp flavour the way it is.

Helpful Tip

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.

Nutrition Info

Per 260 g serving Amount
Protein41 g
Fat15 g
Saturated Fat4 g
Carbohydrate54 g
Fibre6 g
Sugar2 g
Cholesterol120 mg
Sodium300 mg
Per 260 g serving % Daily Value
Vitamin A6
Vitamin C25
Vitamin B641
Vitamin B1230