Photo of Grilled citrus chicken with chili rubbed corn by WW

Grilled citrus chicken with chili rubbed corn

7
2
2
SmartPoints® value per serving
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
4
Difficulty
Moderate
This is no ordinary grilled meal. We marinated the chicken in three citrus juices and coated the corn with an ancho chili-spiked oil for maximum flavor. This ultimate one-dish meal comes together quickly on the grill with minimum cleanup. If your grill pan is not large enough to accomodate all the food at once, cook the corn first, then the chicken and then the scallions; cover each to keep warm. If the scallions do not seem to be getting charred enough after a few minutes on the grill, use the cover to help speed up the process.

Ingredients

Uncooked boneless skinless chicken breast(s)

1¼ pound(s)

Tangerine juice

½ tsp, canned or fresh

Fresh lemon juice

2 Tbsp, about half a lemon

Fresh lime juice

1 Tbsp, about 1 lime

Garlic clove(s)

2 medium clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Corn

4 medium, in husk

Olive oil

1 Tbsp

Salted butter

1 tsp

Chili powder

1 Tbsp, ancho-variety

Table salt

¼ tsp

Cooking spray

1 spray(s)

Uncooked scallion(s)

8 medium, thick-variety

Instructions

  1. Slice chicken into 4 or 8 pieces. In a large bowl, mix together tangerine, lemon and lime juices, garlic, 1/2 teaspoon of salt and pepper; add chicken and marinate for a minimum of 10 minutes or up to overnight in refrigerator.
  2. In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
  3. In a small microwavable bowl, combine oil, butter, chili powder and remaining 1/4 teaspoon of salt; microwave for about 15 seconds and stir to combine (or melt in a saucepan if you do not have a microwave). Remove corn from pot, pull back husk (be careful to leave husk attached to corn) and remove as much of silk as possible. Brush each piece of corn with about 1/2 teaspoon of oil mixture; cover corn with husk again.
  4. Heat a grill to medium-high heat (or use an indoor grill pan). Grill corn, turning every few minutes, until husks are blackened and charred, about 15 to 17 minutes.
  5. Off heat, coat grill rack with cooking spray. After corn cooks for about 8 minutes, add chicken and grill, flipping once, until chicken is cooked through, about 2 to 4 minutes per side.
  6. After flipping chcken, place scallions in any remaining oil mixture from corn and toss to coat. Grill scallions in a grill saute pan or basket, using tongs to flip them occasionally, until soft and beginning to blacken in spots, about 2 to 4 minutes. Yields about 4 ounces of chicken, 1 ear of corn and 2 scallions per serving.