Скачать или смотреть Chipotle Chicken with Succotash

Chipotle (Smoked Chilli) and Yoghurt Grilled Chicken, served with 'Succotash'- an American Broad Bean and Sweetcorn Salad. Perfect for Summer Barbeques, whilst still making the most of store cupboard staples. Press Show more for full recipe.

Chipotle Chicken with Succotash (Serves 2- easily multiplied to feed more)

Total Cost= £5.04 Cost per serving= £2.52 per serving.

500g (x 4) Skin-on Bone-In Chicken Thighs 95p
100g Natural Yoghurt 10p
1/2 jar (45g) Chipotle Paste 83p
1 tbsp oil 2p
1 tbsp lemon juice 4p
1/4 tsp garlic granules 2p
1 tsp cumin 11p
Salt and pepper 1p

1 x 325g Sweetcorn, drained 70p
1 x 300g tin broad beans, drained and rinsed 55p
1 x 280g Chargrilled Peppers in Oil £1
2 tbsp fresh mint 70p (or free if you have it in your garden!)
Salt and pepper 1p

1) Mix together the yoghurt, chipotle paste, oil, lemon juice, garlic, cumin and salt and pepper. Add your chicken thighs, and coat these thighs well in the spiced yogurt mix. Marinade for at least 15 minutes, or Maximum 48 hours.

2) Preheat the oven to 180C (or get a barbeque heated up, if you are cooking this outdoors!). If cooking indoors, put a griddle on the heat and get this nice and hot. Grill the chicken thighs for 3 minutes each side. Transfer these to a baking tray and cook in the oven for 25 minutes (or if you are barbequing outdoors, keep the thighs cooking on the lower heat part of the barbeque grill, for 20 minutes, turning every so often).

3) Now make your salad, mix together the sweetcorn, broad beans, peppers (with its oil) and Fresh mint. Season this to taste. Remove the chicken from the oven/ from the barbeque (double check its cooked all the way through), and serve with your succotash!