SMOKY BARBECUED CHICKEN WITH GRILLED CORN & CHIPOTLE YOGHURT
Smartpoints VALUE PER SERVE 11 SERVES 4 PREP 15 mins COOKING TIME 45 mins
1 small (1.5kg) whole chicken 1 tsp ground cumin 1 tsp smoked paprika 2 tsp finely grated lime rind ½ tsp sea salt 2 corn cobs 2 bunches asparagus ⅓ cup 99% fat-free plain
yoghurt 1 tsp chipotle sauce 2 tsp lime juice Lime wedges, to serve
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 salt. Rub over skin and under wings to coat. 3 Preheat a barbecue or chargrill over medium heat. Cook chicken, skinside 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.
SERVE WITH 0 Smartpoints value baby rocket leaves. THIS RECIPE IS Gluten Free.