Spicy chicken legs with pesto marinade futured

Spicy chicken with green pesto marinade

Spicy chicken legs with pesto marinade

Spicy chicken legs with pesto marinade

Yield: 4
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

Spicy chicken legs with a pesto marinade chilli peppers and finished with crushed pecan nuts. Cheap complete dish, easy to make and delicious.


  • 1 kg of chicken legs


  • 2 tsp green basil pesto
  • 3 tsp olive oil
  • 1 small fresh chilli pepper
  • 2 tsp low-sodium soy sauce
  • 2 tsp balsamic vinegar
  • 1/3 tsp turmeric powder
  • 1/3 tsp Cinamon
  • salt and pepper

Hot veg

  • 200 g green beans (fresh or frozen)
  • 150 g radishes
  • 150 g plum tomatoes
  • 100 g white onion
  • 1 tsp olive oil
  • 1 tsp fresh thyme
  • salt and pepper
  • a hand full of crushed pecans nuts


  1. Prepare the marinade
  2. Split the chicken legs in half by cutting them through the joint. Keep the skin on. Season them with salt and pepper. Place them in a bowl and tip the marinade on them. Cover the legs with the marinade and place in a fridge for couple of hours, at least.
  3. Prepare the veg by cutting the radishes in halves or 1/4's and onion into large chunks. Put it into a large bowl and add the green beans(if frozen used, defrost them first) and tomatoes. Season them with pepper and fresh thyme, add the olive oil and mix well. Do not add any salt at this stage.
  4. Preheat oven at 200C.
  5. Place the chicken onto an oven-proof dish, place it in the oven and bake for about 45-50 minutes. Can also be cooked on a grill.
  6. Prepare the veg while the chicken is in the oven by pan-frying them in a wok or large frying pan until they start to brown a little. Now season the veg with salt. If you like your veg to be a little softer, put it in the oven with the chicken to finish it off.
  7. Now the sauce. It is optional, but if you want it exactly as on the picture get all the juices from the chicken including all the fat add 1 tsp of green pesto, season with black pepper and a pinch of cinnamon. Use a handheld mixer or smoothie maker to mix the sauce very well. It might take up to 30 seconds to combine all the juices and fat and get the smooth greenish colour.
  8. Place the veg on a plate, sit the chicken on top, add a little sauce and finish with crushed pecan nuts.
  9. Enjoy.



This is a complete dish, so do not be turned off by the carbs amount. Please, let me know if have liked it and don't forget to rate the recipe. If you have made this recipe, share your photos in the comment section.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 748Total Fat 41gCarbohydrates 18gNet Carbohydrates 14gFiber 4gSugar 7gProtein 73g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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