Grilled Chicken Legs with Tomatoes, Corn and Cole Slaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,355 cal. | (112 %) | ||
| Protein | 201.36 g | (205 %) | ||
| Fat | 146.02 g | (126 %) | ||
| Carbohydrates | 52.22 g | (35 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 730.99 mg | (91,374 %) | ||
| Vitamin D | 1.02 μg | (5 %) | ||
| Vitamin E | 5.09 mg | (42 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.65 mg | (150 %) | ||
| Niacin | 87.93 mg | (733 %) | ||
| Vitamin B₆ | 3.64 mg | (260 %) | ||
| Folate | 117.67 μg | (39 %) | ||
| Pantothenic acid | 10.71 mg | (179 %) | ||
| Biotin | 8.42 μg | (19 %) | ||
| Vitamin B₁₂ | 3.24 μg | (108 %) | ||
| Vitamin C | 122.76 mg | (129 %) | ||
| Potassium | 3,300.75 mg | (83 %) | ||
| Calcium | 235.81 mg | (24 %) | ||
| Magnesium | 250.22 mg | (83 %) | ||
| Iron | 10.83 mg | (72 %) | ||
| Iodine | 2.78 μg | (1 %) | ||
| Zinc | 17.7 mg | (221 %) | ||
| Saturated fatty acids | 35.16 g | |||
| Cholesterol | 1,085.96 mg |
Ingredients
- For the corn on the cob
- 4 fresh Corn
- salt
- 1 pinch sugar
- vegetable oil (For painting)
- For the chicken legs
- 1 ½ Tbsps sweet ground paprika
- ½ tsp freshly ground peppers
- 1 tsp salt
- 4 Tbsps olive oil
- 16 Chicken legs (ready to cook)
- also
- 600 grams Cherry tomatoes (on the vine)
- olive oil
- For the coleslaw
- 700 grams Green cabbage
- 1 carrot
- 1 onion
- 2 tart Apple (such as Granny Smith)
- 300 grams Mayonnaise
- 50 milliliters Whipped cream
- sugar
- also
- 40 grams melted butter
Preparation steps
For the corn on the cob: Heat the grill and lightly oil the grates. Remove the husk and the silk from the corn. Bring a large pot of water to a boil, season with salt and a pinch of sugar, add the corn, reduce to a simmer and cook until tender, about 15 minutes. Remove and drain well. Brush the corn lightly with oil, place on the grill and cook, turning occasionally about 10 minutes.
For the chicken legs: Stir together the paprika, salt and pepper and rub on the chicken legs. Rub the chicken with oil and grill, turning occasionally until cooked through, 10-12 minutes. Rinse the tomatoes, pat dry, drizzle with a little olive oil and grill until softened.
For the coleslaw: Rinse the cabbage, cut in half and remove the hard stalk. Slice the cabbage into thin strips. Sprinkle the cabbage with salt, knead well and let stand for 30 minutes. Peel the carrot and cut into fine strips. Set half aside. Peel the onion and cut into fine strips. Peel, quarter and core the apples and cut into very fine strips. Rinse the cabbage under running water and drain well. Then mix with the carrot strips, onion strips and apple strips. Stir in 200 grams (approximately 7 ounces) of mayonnaise. Mix the remaining mayonnaise with the cream. Season the salad with salt, pepper and a pinch of sugar, spread over a bowl and sprinkle with the remaining salad dressing.
Butter the corn, sprinkle with salt and serve with the chicken legs, cherry tomatoes and coleslaw.
