Chicken Legs with Grilled Vegetables

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Chicken Legs with Grilled Vegetables
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1093
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,093 cal.(52 %)
Protein45 g(46 %)
Fat73 g(63 %)
Carbohydrates59 g(39 %)
Sugar added16 g(64 %)
Roughage7.8 g(26 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.3 μg(2 %)
Vitamin E10.7 mg(89 %)
Vitamin K59.3 μg(99 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin25.4 mg(212 %)
Vitamin B₆1.4 mg(100 %)
Folate182 μg(61 %)
Pantothenic acid3.3 mg(55 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C310 mg(326 %)
Potassium1,805 mg(45 %)
Calcium117 mg(12 %)
Magnesium149 mg(50 %)
Iron7.3 mg(49 %)
Iodine15 μg(8 %)
Zinc4.6 mg(58 %)
Saturated fatty acids24.6 g
Uric acid290 mg
Cholesterol255 mg
Complete sugar26 g

Ingredients

for
4
For the potato skewers
800 grams potatoes
salt
1 tsp rosemary
1 chili pepper
3 Tbsps olive oil
12 Wooden skewers
For the dip
1 lemon (zested and juiced)
1 Tbsp sugar
100 grams Mayonnaise
100 grams Crème fraiche
freshly ground peppers
2 Tbsps Chervil
For the chicken legs
800 grams Chicken drumstick
4 Tbsps honey
4 Tbsps soy sauce
4 Tbsps Orange juice
2 Tbsps Whiskey
¼ tsp cinnamon
¼ tsp Nutmeg
2 garlic cloves
1 chili pepper
4 Cardamom
2 Tbsps salt
1 tsp freshly ground peppers
For the grilled peppers
2 red Bell pepper
2 yellow Bell pepper
8 Pepperoncini
salt
freshly peppers
6 Tbsps olive oil
How healthy are the main ingredients?
potatoMayonnaisehoneyolive oilsoy sauceOrange juice

Preparation steps

1.

For the potato skewers, rinse potatoes, cut in half and cook until tender in salted water for 10–12 minutes. Drain, rinse and drain. Crushed chile pepper in a mortar and mix with rosemary and olive oil.

2.

Thread potatoes on skewers and brush with seasoning oil and salt. Cook on a hot grill for 6–8 minutes until potatoes are lightly browned, occasionally sprinkling with seasoning oil.

3.

For the dip, boil lemon juice with sugar in a small saucepan, then mix with mayonnaise, creme fraiche and parsley. Season with salt and pepper.

4.

For the chicken legs, use a sharp knife to put two two deep cuts into chicken legs. Whisk togehter hney, soy sauce, orange juice and whiskey with cinnamon and nutmeg. Peel garlic and chop finely. Rinse chile pepper, remove seeds and chop finely. Crush cardamom pods in a mortar. Add garlic, chile, and cardamom into marinade and mix.

5.

Barbecue chicken legs for about 20 minutes over medium heat. After 10 minutes, brush with marinade and turn. Continue to brush with marinade often.

6.

For the grilled peppers, rinse bell peppers, cut into quarters, remove seeds, and cut into wide strips.

7.

Rinse pepperoncini and add with hot peppers to a pot with salted water. Parboil for about 4 minutes, then drain, rinse and drain again.

8.

Brush prepared vegetables with a little oil, season with salt and pepper and place on a cooler part of grill (or on aluminum foil). Grill for about 15 minutes, turning frequently and occasionally brush with oil.

9.

Serve grilled peppers with potato skewers, chicken legs and dip.