Grilled Seasonal Vegetable Chicken Thigh Roll

Grilled Seasonal Vegetable Chicken Thigh Roll

Overview

Chicken meat is tender and delicious. Because of its light taste, it can be used in various dishes. It contains a lot of protein. Among meats, it can be said to be one of the meats with the highest protein. It is a high-protein and low-fat food. I used it to make teriyaki chicken legs, salted crispy chicken, and spicy chicken. I accidentally saw this recipe and tried it. Baking it in the oven is oil-free and healthy, and the vegetables absorb the gravy of the chicken legs, making it delicious.

Tags

Ingredients

Steps

  1. Prepare two larger chicken legs

    Grilled Seasonal Vegetable Chicken Thigh Roll step 1

  2. Use kitchen scissors to cut the chicken legs close to the bone from the back and remove the bones. Be careful not to break the chicken skin on the front. Trust me, using scissors takes less effort than using a kitchen knife.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 2

  3. This is after cutting and removing the bones

    Grilled Seasonal Vegetable Chicken Thigh Roll step 3

  4. The front is also very complete

    Grilled Seasonal Vegetable Chicken Thigh Roll step 4

  5. Use a meat mallet to pound the chicken legs flat, and try to make the meat of the whole chicken leg as thick as possible. It will be ugly if it is uneven and rolled up, and the hammered meat will be more flavorful and tender.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 5

  6. I used New Orleans barbecue sauce to simmer chicken legs. You can choose your favorite seasoning, or you can use salt and black pepper.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 6

  7. Add more marinade to the barbecue for a stronger flavor. If you add less marinade, you can dip it in your favorite condiments and eat it after it is cooked.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 7

  8. Put a little less water, and then use disposable gloves to massage the chicken thighs so that the meat can be more flavorful. After massaging, seal it and put it in the refrigerator for at least two hours. I simmered it the night before and roasted it the next morning.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 8

  9. Cut the carrots into strips and blanch the asparagus. I didn’t blanch the bell peppers because they are easy to cook. Just cut them into strips. You can choose any vegetables you like.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 9

  10. Place the stewed chicken legs flatly on top of the vegetables and roll up from bottom to top.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 10

  11. The rolled meat is tied tightly with fine twine to prevent it from loosening.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 11

  12. Preheat the oven to 200 degrees. Layer the meat rolls with tinfoil on a baking sheet, brush them with honey water, put them in the middle of the oven and bake for 30 minutes. Pay attention to the coloring at 20 minutes. To prevent over-coloring, you can cover it with tinfoil. I moved the baking sheet to the lower level at 20 minutes and baked for another 10 minutes.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 12

  13. It's ready to be taken out when it's golden in color, and the house will be filled with fragrance.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 13

  14. After letting it dry for a while, cut into thick slices and put on a plate.

    Grilled Seasonal Vegetable Chicken Thigh Roll step 14