Grilled and Butterflied Chicken
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
635
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 76.4 mg | (637 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 932 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small chicken (approx. 1 kg each)
- ⅜ cup vegetable oil
- Chili powder
- 2 Eggplant (cut into 1 cm slices lengthways)
Preparation steps
1.
Cut the chickens open along the backbone, fold open and press flat. Fix them in a flat double-grate grill basket for ease of turning. Season the oil with salt, ground black pepper and chilli and brush over the chickens.
2.
Grill on the barbecue (ideally with indirect heat), turning regularly, for around 30 minutes. Brush regularly with the oil.
3.
Brush the aubergines with the flavoured oil. Cook on the barbecue for around 10 minutes on each side.
4.
Take everything off the barbecue. Cut the chicken in half along the breastbone and serve with the aubergines and with a salad, if desired.
