🍽️ Grilled Chicken Thighs with Colorful Vegetables

Name: Grilled Chicken Thighs with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp liquid honey; 8 tbsp olive oil; 1 tsp sweet paprika powder; salt; pepper (from the mill); 4 chicken legs (kitchen-ready, approx. 300 g each, or chicken thighs); 4 carrots; 2 red onions; 250 g chanterelles; 200 g green asparagus; 1 zucchini; 1 red bell pepper; 4 spring onions; 2 garlic cloves; fresh mixed herbs (for garnish, e.g. bay leaf, sage, thyme)

690 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 tbsp liquid honey
8 tbsp olive oil
1 tsp sweet paprika powder
salt
pepper (from the mill)
4 chicken legs (kitchen-ready, approx. 300 g each, or chicken thighs)
4 carrots
2 red onions
250 g chanterelles
200 g green asparagus
1 zucchini
1 red bell pepper
4 spring onions
2 garlic cloves
fresh mixed herbs (for garnish, e.g. bay leaf, sage, thyme)

Instructions

1. Whisk the honey with 4 tablespoons of oil, paprika powder, salt, and pepper to make the marinade.
2. Wash the chicken thighs and pat them dry with a kitchen towel.
3. Halve the chicken thighs lengthwise so the breast side is up and the legs fold outwards.
4. Coat the chicken thoroughly with the marinade.
5. Place the chicken on the hot grill.
6. Grill the chicken until golden brown, turning it occasionally and brushing it with marinade repeatedly.
7. Peel the carrots and onions in the meantime.
8. Slice the carrots thinly lengthwise or shave them.
9. Quarter or eighth the onions.
10. Clean the mushrooms and gently wipe them with a kitchen towel.
11. Peel the bottom third of the asparagus and remove the woody ends.
12. Blanch the asparagus spears for 5 minutes in boiling salted water with a pinch of sugar (cook briefly in boiling water).
13. Shock the asparagus and let it drain well.
14. Wash and clean the zucchini and bell peppers.
15. Slice the zucchini thinly lengthwise.
16. Cut the bell peppers into strips.
17. Rinse, clean, and slit the spring onions lengthwise to separate the layers.
18. Peel the garlic and press it through.
19. Whisk the garlic with the remaining olive oil, salt, and pepper.
20. Marinate the zucchini and bell pepper vegetables in this mixture.
21. Place the marinated vegetables (except the mushrooms) on the grill and roast them on both sides.
22. Place the mushrooms in an aluminum foil grill pan and roast them as well.
23. Plate the finished vegetables with the chicken and garnish with fresh herbs.

Nutrition per serving

kcal: 690
Protein: 100 g · Fett/Fat: 24 g · Carbs: 17 g