Grilled Baby Chicken and Vegetables

Average: 4.7 (3 votes)
(3 votes)
Grilled Baby Chicken and Vegetables
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Health Score:
94 / 100
40 min.
ready in 1 hr 10 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie690 cal.(33 %)
Protein100 g(102 %)
Fat24 g(21 %)
Carbohydrates17 g(11 %)
Sugar added3 g(12 %)
Roughage8.5 g(28 %)
Vitamin A2.1 mg(263 %)
Vitamin D1.4 μg(7 %)
Vitamin E6.5 mg(54 %)
Vitamin K59.1 μg(99 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin68 mg(567 %)
Vitamin B₆2.6 mg(186 %)
Folate164 μg(55 %)
Pantothenic acid5.7 mg(95 %)
Biotin27.4 μg(61 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C94 mg(99 %)
Potassium2,023 mg(51 %)
Calcium151 mg(15 %)
Magnesium160 mg(53 %)
Iron10.5 mg(70 %)
Iodine13 μg(7 %)
Zinc5.6 mg(70 %)
Saturated fatty acids4 g
Uric acid786 mg
Cholesterol248 mg
Complete sugar15 g


For the marinade
1 Tbsp honey
8 Tbsps olive oil (plus more for grill grates)
1 tsp sweet ground paprika
freshly ground peppers
4 Poussin (ready for cooking, á 300 g, substitute chicken thighs)
4 carrots
2 red onions
250 grams Chanterelle
200 grams green Asparagus
1 Zucchini
1 red Bell pepper
4 scallions
2 garlic cloves
fresh, mixed Fresh herbs (for garnish, z. B. bay, sage, thyme)
How healthy are the main ingredients?
Chanterelleolive oilhoneysaltcarrotonion

Preparation steps


For the marinade: Heat a grill to medium and lightly oil the grates. In a bowl, whisk together the honey, 4 tablespoons oil and paprika, season with salt and pepper. Rinse the chicken, pat dry, cut in half lengthwise.  Brush with the marinade and place on the hot grill. Cook, turning the chicken occasionally and basting with the marinade until golden brown and cooked through.


Meanwhile, peel the carrots and the onions, cut the carrots lengthwise into thin sticks and the onions into quarters eighths depending on their size. Clean the mushrooms and gently wipe with a paper towel. Peel the lower thirds of the asparagus, remove the woody ends and blanch the spears in a pot of boiling salted water with a pinch of sugar for 5 minutes. Drain, rinse under cold water and drain well.


Rinse the zucchini and peppers. Cut the zucchini lengthwise into thin slices and the peppers into strips. Rinse the scallions and thinly slice lengthwise. Peel the garlic, squeeze through a garlic press into a bowl. Stir in the remaining olive oil, salt and pepper, add the vegetables and toss to coat. Place the carrots, onions, asparagus, zucchini, peppers and scallions on the grill and cook on both sides until tender. Place the mushrooms in a grill pan and grill until tender. Arrange the finished vegetables and chicken on a plate and serve garnished with fresh herbs.