SMOKY BAR­BE­CUED CHICKEN WITH GRILLED CORN & CHIPO­TLE YO­GHURT

Weight Watchers Magazine (Australia) - - Family Meals -

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.

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