Spicy Marinated Chicken
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
373
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 whole chicken (ready to cook)
- For the marinade
- 2 onions
- 2 garlic cloves
- 2 fresh chili peppers
- 1 Tbsp honey
- 2 Tbsps soy sauce
- 4 Tbsps vegetable oil
- 1 Tbsp lemon juice
- 1 generous pinch cinnamon
- 1 generous pinch Nutmeg
- 1 tsp thyme
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onions and the garlic. Finely chop the onions and squeeze the garlic cloves through a garlic press. Slice the chiles in half lengthwise, remove the seeds and finely chop. Mix together the onions, garlic and chiles with the remaining marinade ingredients and mix well. Rub the marinade all over the chicken and refrigerate overnight.
2.
Preheat the oven to 180°C (approximately 350°F). Remove the chicken from the refrigerator and place in a roasting pan. Cook for 35 minutes, or until the chicken reaches an internal temperature of 75°C (approximately 165°F).
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