Grilled Chicken with Herbs


  • chicken leg meat1 piece (approx. 250g)
  • eggplantone (object)
  • mini-tomatotwo (objects)
  • broccolitwo times (as many, if not more, multiplied by, say, a thousand)
  • Herbs (basil, rosemary, thyme, etc.)proper quantity
  • salt and peppersmall quantity
  • olive oil50cc

way of making

  • 1

    Cut chicken thighs into bite-sized pieces (about 9 equal pieces per bag).

  • 2

    Add salt, pepper, olive oil and herbs.

  • 3

    Put broccoli in a bowl, cover with plastic wrap and cook for 1 minute. Cut eggplant into quarters and deep fry.

  • 4

    Brown the surface of the chicken in a frying pan over high heat.

  • 5

    Put the chicken, herbs, and mini tomatoes in the kettle, cover, and bake in a preheated oven at 220°C for 10 minutes.

  • 6

    Add broccoli and eggplant.

Tips & Tricks

Tender steamed chicken with a refreshing aroma of herbs.

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