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🍽️ Petto di pollo alla griglia con patate al forno in carta stagnola

1166 kcal · 30 min · 4 porzioni

Ingredienti

• 4 petti di pollo
• Olio d'oliva
• 2 spicchi d'aglio tritati
• Succo di un limone
• 1 cucchiaio da tavola foglie di timo (fresco o secco)
• 1 peperoncino tritato fine
• Sale
• Pepe (macinato)
• 8 dolci patate
• Carta stagnola

Preparazione

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Put four tablespoons of olive oil into a small bowl.
4. 4. Add finely chopped garlic to the bowl.
5. 5. Squeeze the juice of one lemon into the bowl.
6. 6. Add fresh thyme sprigs to the bowl.
7. 7. Add a pinch of chili flakes.
8. 8. Season the mixture with salt and black pepper.
9. 9. Stir the ingredients until a smooth marinade forms.
10. 10. Brush the fillets generously with the marinade.
11. 11. Place the covered fillets in the refrigerator overnight.
12. 12. Wash the potatoes thoroughly.
13. 13. Scrub the potatoes clean with a brush if necessary.
14. 14. Dry the potatoes well.
15. 15. Wrap each potato individually in aluminum foil.
16. 16. Place the foil packets on the grill grate.
17. 17. Take the marinated chicken breast fillets out of the refrigerator.
18. 18. Let the fillets drip briefly.
19. 19. Preheat your charcoal grill to high heat.
20. 20. Place the fillets on the hot grill grate.
21. 21. Cook the fillets on all sides until golden brown and fully cooked through.
22. 22. Brush the meat pieces with the remaining marinade while grilling.

Valori per porzione

• kcal: 1166
• Protein: 60 g · Fett/Fat: 14 g · Carbs: 194 g