Grilled Baby Chicken and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 68 mg | (567 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 2,023 mg | (51 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 786 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the marinade
- 1 Tbsp honey
- 8 Tbsps olive oil (plus more for grill grates)
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
- also
- 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)
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.
