Grilled Chicken Thighs with Corn, Potatoes, and BBQ Sauce
Ingredients (Serves 1):
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250g chicken thighs marinated in BBQ sauce.
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200g small potatoes (drilling), washed and halved.
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10ml BBQ sauce.
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4ml Sriracha sauce (optional for a spicy kick).
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4g honey.
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50g creamy yogurt (or fat-free Greek yogurt for reduced fat).
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1 green onion (divided into two parts: green part for garnish).
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200g boiled corn.
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10g herb butter (or olive oil for reduced fat).
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Salt and pepper to taste.
Preparation Steps:
Preheat the Oven:
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Preheat the oven to 200°C (or 180°C with a fan).
Prepare the Chicken:
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Coat the chicken thighs with BBQ sauce and place them on a baking tray.
Prepare the Potatoes:
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Place the potatoes on a baking tray lined with parchment paper. Add a teaspoon of oil, season with salt and pepper to taste, and mix well.
Prepare the Corn:
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Brush the corn with herb butter, wrap it in aluminum foil, and place it next to the potatoes and chicken on the tray.
Roasting:
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Put the tray in the oven and bake for 30-35 minutes, or until the chicken is golden and fully cooked, and the potatoes are roasted.
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For crispy chicken, you can remove the potatoes after the time is up and let the chicken broil for an additional 3-5 minutes.
Prepare the Sauce:
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In a small bowl, mix honey, Sriracha sauce (optional), and creamy yogurt. Add a smoky BBQ spice blend if available.
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Season the mixture with salt to taste.
Serving:
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Place the potatoes on a plate, unwrap the corn, and place it next to the potatoes.
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Serve the chicken thighs with the sauce and garnish with chopped green onions.
Health Benefits of the Recipe:
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High in Protein: Chicken thighs provide a good amount of protein essential for muscle building.
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Rich in Fiber: Corn and potatoes offer beneficial fiber to improve digestion.
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Balanced Calories: The recipe contains only 510 calories, making it suitable for a healthy lifestyle.
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Reduced Fat: Using fat-free yogurt and olive oil helps lower saturated fat content.