POINTS® Value |  6
Servings | 4
Preparation Time | 20 min
Cooking Time | 29 min
Level of Difficulty | Moderate

main meals | 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.


1 1/4 pound uncooked boneless, skinless chicken breast
1/2 cup tangerine juice, canned, or fresh
2 Tbsp fresh lemon juice, about half a lemon
1 Tbsp fresh lime juice, about 1 lime
2 medium garlic clove(s), minced
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 medium corn on the cob, in husk
1 Tbsp olive oil
1 tsp butter
1 Tbsp chili powder, ancho-variety
1/4 tsp table salt
1 sprays cooking spray
8 medium scallion(s), about 1 bunch

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 pan over medium-high heat (or grill on an outdoor grill). Grill corn, turning every few minutes, until husks are blackened and charred, about 15 to 17 minutes. Remove corn from grill and cover with aluminum foil to keep warm until ready to serve.
5. Off heat, coat grill pan with cooking spray. Add chicken and grill, flipping once, until cooked through, about 2 to 4 minutes per side. Remove chicken from pan and cover to keep warm until ready to serve.
6. Next, place scallions in any remaining oil mixture from corn and toss to coat. Grill scallions, 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.



Notes

Cooking time on an outdoor grill may vary slightly from a grill pan so adjust recipe accordingly. Also, if you have a large grill or grill pan, you may be able to cook the corn, chicken and scallions at the same time.