Smoky barbecued chicken with grilled corn and chipotle yoghurt
8
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Whole chicken
630 g, (Buy 1.4kg)
Ground cumin
1 tsp
Smoked paprika
1 tsp
Lime rind
2 tsp, finely grated
Corn
2 cob(s), large
Asparagus
2 bunch(es), (2 x 55g)
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Chipotle sauce
1 tsp
Lime juice
2 tsp
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.