Grilled Marinated Chicken
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 392 kcal | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- Ingredients
- 1 Roasted Chicken (1.6 kg)
- 1 Tbsp peppercorns
- 1 tsp green, white and black peppercorns
- 4 Juniper berries
- 1 lemon
- 2 rosemary
- 10 Tbsps olive oil
- 1 bay leaf
- per 4 red, yellow and green mini - paprika (each about 40 grams)
- salt
Preparation steps
Cut the chicken into four parts. Coarsely crush the colorful peppercorns along with the juniper berries in a mortar. Peel the lemon zest with a peeler and cut into fine strips. Squeeze the lemon juice. Pluck rosemary tips, reserving for the garnish.
Mix the crushed spices with the lemon zest and juice, rosemary, 1/2 cup oil and the bay leaf in a bowl. Add the chicken and turn to coat. Refrigerate 6 hours. Halve the peppers and remove seeds.
Remove the chicken from the marinade and thread onto skewers. Season with salt. Grill over medium heat for 35 minutes, brushing occasionally with the marinade. For the peppers, place a sheet of aluminum foil on the grill and brush with a little marinade. Place the peppers on the foil and grill 4 to 6 minutes grilling. Season with salt and pepper. Serve chicken with peppers. Garnish with the rosemary tips.
