Grilled Citrus Chicken
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 75.5 mg | (629 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,357 mg | (34 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 906 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 chicken (each about 1.2 kg)
- 1 tsp peppercorns
- 2 garlic cloves
- ½ tsp Cumin
- 1 tsp dried thyme
- 1 tsp medium hot Mustard
- 2 organic Limes
- 3 Tbsps vegetable oil
- salt
Preparation steps
1.
Rinse chicken, pat dry and cut each down the backbone using poultry shears, allowing chickens to fold open. Peel garlic and crush in a mortar with cumin and peppercorns. Add thyme and mustard, mix well and push gently under skin of chicken. Distribute evenly by massaging chicken.
2.
Rinse lime and cut into thin slices. Slide slices under chicken skin. Brush skin with oil and season with salt. Place chickens skin side down on a hot grill, cover and cook about 20 minutes. Turn over, cover and cook another 20 minutes. Cut and serve.
