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Photo of Smoky barbecued chicken with grilled corn and chipotle yoghurt by WW

Smoky barbecued chicken with grilled corn and chipotle yoghurt

8 - 10
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min


Whole chicken

630 g, (Buy 1.4kg)

Ground cumin

1 tsp

Smoked paprika

1 tsp

Lime rind

2 tsp, finely grated


2 individual


2 bunch(es), (2 x 55g)

99% fat-free plain yoghurt

cup(s), (80g)

Chipotle sauce

1 tsp

Lime juice

2 tsp


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Using kitchen scissors, cut along each side of chicken backbone. Discard. Place chicken on a board, skin-side up. Using the heel of your hand, press firmly on the breastbone to flatten chicken. Trim excess fat around the neck and legs.
  2. Combine cumin, paprika, rind and 1⁄2 tsp sea salt. Rub over skin and under wings to coat.
  3. Preheat a barbecue or chargrill over medium heat. Cook chicken, skin-side down, for 25 minutes or until browned. Transfer, skin-side up, to a baking dish. Bake for 20 minutes or until cooked through. Cover with foil. Rest for 10 minutes.
  4. Meanwhile, lightly spray corn and asparagus with oil. Cook corn on chargrill for 8 minutes, turning, or until golden and tender. Cook asparagus for 1-2 minutes each side until just tender.
  5. Combine yoghurt, chipotle and lime juice in a bowl. Serve chicken with vegetables, yoghurt and lime wedges.


SERVING SUGGESTION: Baby rocket leaves.