Grilled Chicken Legs
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
839
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 839 cal. | (40 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Orange
- 8 Chicken legs (Lower leg)
- 4 Tbsps olive oil
- freshly ground peppers
- 80 grams White bread crumbs
- 1 tsp fennel seeds (roughly ground)
- 1 handful coarsely chopped parsley
- salt
- 8 slices Bacon
- 8 fresh bay leaves
Preparation steps
1.
Rinse orange in hot water and pat dry. Zest orange and squeeze out juice. Rinse chicken legs, pat dry and place in bowl. Add orange juice, 2 tablespoons olive oil and pepper and mix well. Cover and let infuse for about 20 minutes in refrigerator.
Mix breadcrumbs mix with orange zest, fennel, parsley and salt. Remove chicken legs from marinade and roll in breadcrumbs. Wrap each chicken leg with one slice of bacon and a bay leaf, secure with toothpicks and drizzle with remaining oil. Cook on hot grill for about 15 minutes, turning regularly.
