Dinner: Barbecue Chicken with Chili-Lime Corn on the Cob

Recipe by Anna Watson Carl You'll want to use the buttery chili-lime spread on all your vegetables from now on.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Barbecue Chicken with Chili-Lime Corn on the Cob

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken legs and thighs (connected)
kosher salt
Freshly ground black pepper
2 c. barbecue sauce (store-bought or homemade)
1/2 c. Country Crock Original
1 tsp. grated lime zest
1 tbsp. lime juice
1 tsp. chile powder
1/2 tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving

Instructions

Preheat grill over high heat. Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred. Baste chicken with 1 cup barbecue sauce and reduce heat to medium. Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce. Cover and grill 15 minutes more, or until the internal temperature reaches 165 degrees F.
Meanwhile, in a small bowl, stir together Country Crock Original, lime zest and juice, chile powder, and cumin. Season generously with salt and pepper.
About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.

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