Grilled Spiced Chicken and Plums

Total Time:
45 min
10 min
35 min

4 servings

  • 8 skin-on chicken drumsticks (about 1 1/2 pounds)
  • 1 1/4 teaspoons ground allspice
  • Cayenne pepper, to taste
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, grated
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Juice of 1 lemon
  • 2 plums, halved and pitted
  • 2 tablespoons honey
  • 1 bunch broccoli, cut into florets
  • 1/4 cup sliced almonds
  • 1/2 cup plain low-fat yogurt
  • Preheat a grill to medium. Season the chicken with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne, and salt and black pepper to taste; transfer to a large bowl and toss with 1 garlic clove, 2 tablespoons olive oil and half of the lemon juice. Toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice and a pinch each of cayenne and salt in another large bowl.

  • Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it's getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter; brush the chicken with the honey.

  • Meanwhile, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and black pepper and toss to coat.

  • Whisk the yogurt with the remaining grated garlic and lemon juice in a small bowl; season with salt. Serve the chicken with the plums and broccoli; spoon the yogurt sauce over the broccoli.

  • Photograph by Ryan Dausch

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Parmesan and Prosciutto Spiced Plums

    Recipe courtesy of Giada De Laurentiis