Grilled Chicken Legs And Broccoli With Pistachio-Herb Sauce

• canola oil
• 1/4 cup roasted pistachios roughly chopped
• 1/4 cup fresh flat leaf parsley roughly chopped
• 2 tablespoons capers
• 2 tablespoons fresh lemon juice plus 1/2 lemon, sliced
• 1/4 cup olive oil
• black pepper
• 4 chicken legs about 2 1/2 pounds total
• 1 pound florets
• plain yogurt for serving

1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.
2. Combine the pistachios, parsley, capers, lemon juice, 2 tablespoons of the olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl; set aside.
3. Season the chicken with 1/4 teaspoon each salt and pepper. Grill, covered, turning occasionally, until an instant-read thermometer inserted in the thickest leg (avoiding the bone) registers 165u0b0 F, 15 to 22 minutes.
4. Meanwhile, toss the broccoli, lemon slices, the remaining 2 tablespoons of olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl. Grill, turning occasionally, until the broccoli is golden brown and crispy, 6 to 10 minutes.
5. Spread the yogurt on a plate and serve the chicken and broccoli over the top, drizzled with the pistachio-herb sauce.

canola oil, pistachios, flat leaf parsley, capers, lemon juice, olive oil, black pepper, chicken, florets, serving

Taken from www.yummly.com/recipe/Grilled-Chicken-Legs-and-Broccoli-with-Pistachio-Herb-Sauce-939372 (may not work)