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Chicken Involtini With Veggies and Capers


Sound fancy AF when you make these stuffed chicken thighs like they're NBD.



  • 2 chicken thighs
  • 2 asparagus spears
  • 40 g red bell pepper, sliced
  • 4 baby corns
  • 6 black olives
  • 10 capers
  • 1 clove garlic
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • black pepper
  • 300 ml cola
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1/2 lemon, sliced

Let's get Cooking...

  1. Make slits into the chicken to flatten.
  2. Place asparagus spear, bell pepper, corn, black olives and capers onto the chicken and roll tightly.
  3. Secure tightly with string.
  4. Heat vegetable oil and garlic over low heat until fragrant, then turn heat up to medium and cook until crispy.
  5. Wipe excess oil off the pan. Add cola, honey and black pepper and simmer until reduced to about half.
  6. Take out the chicken and set aside. Continue simmering sauce until thickened.
  7. Slice chicken into 1cm pieces and arrange with lemon slices. Serve with sauce.