Sweet and Spicy BBQ Chicken with Corn Salad

Name: Sweet and Spicy BBQ Chicken with Corn Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 2 mediums carrots, thinly sliced; 0 teaspoons cayenne pepper; 4 ears corn, shucked; 2 small cloves garlic, finely chopped; 59 milliliters golden raisins; 3 Tbsps honey; 4 servings Kosher salt; 473 milliliters frozen mango chunks; 1 liters mixed salad greens; 2 Tbsps olive oil, plus more for brushing; 473 milliliters lowfat plain yogurt; 680 grams boneless, skinless chicken thighs, trimmed (about; 5 sun-dried tomatoes (not packed in oil)

Sweet and Spicy BBQ Chicken with Corn Salad

Sweet and Spicy BBQ Chicken with Corn Salad might be just the American recipe you are searching for. This recipe makes 4 servings with 578 calories, 45g of protein, and 18g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up apple cider vinegar, ears corn, cayenne pepper, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

To make the smoothies, combine 2 cups of the yogurt, 2 cups ice, 1 cup of the mango and all of the honey in a blender, and blend until very smooth. Divide among four glasses and refrigerate until ready to serve. Rinse out the blender.

Ingredients you will need

Smoothie

Yogurt

Honey

Mango

Ice

Equipment you will use

Blender

Preheat the grill to medium-high heat.

Equipment you will use

Grill

Combine the remaining 1 cup mango, 1/4 cup water, 1/4 cup of the vinegar, the raisins, olive oil, cayenne, tomatoes and garlic in a microwave-safe bowl. Cover with a piece of plastic wrap and microwave until the tomatoes are soft, about 3 minutes.

Ingredients you will need

Olive Oil

Tomato

Ground Cayenne Pepper

Raisins

Vinegar

Garlic

Mango

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Let cool slightly and puree in a blender.

Equipment you will use

Blender

Transfer to a small bowl. Set aside 2 tablespoons for the dressing, the rest will be used for tossing with the chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Place the corn on the grill, cover and cook, turning as needed, until nicely charred, about 10 minutes.

Ingredients you will need

Corn

Equipment you will use

Grill

Remove and keep warm.

Turn the grill down to medium and brush the grates with some of the oil. Toss the chicken thighs with half of the remaining sauce and 1/2 teaspoon salt. Arrange on the grill and cook until nicely marked and the internal temperature registers 170 degrees F on an instant-read thermometer, 8 to10 minutes per side. Baste a few times with the remaining sauce while grilling.

Ingredients you will need

Chicken Thighs

Sauce

Salt

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

While the chicken cooks, whisk together the remaining 2 tablespoons yogurt, the reserved 2 tablespoons sauce, the remaining 1 tablespoon vinegar, 1 tablespoon water and 1/4 teaspoon salt in a large bowl. Toss the mixed greens and carrots together. Divide the chicken, corn and salad among four dinner plates.

Ingredients you will need

Mixed Greens