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Here is Wednesday's Recipe

main meals

POINTS® Value: 6 Servings: 4 Preparation Time: 20 min Cooking Time: 18 min Level of Difficulty: Moderate

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.

Ingredients

	1 1/4 pound(s) uncooked boneless, skinless chicken breast
	1/2 cup(s) 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 spray(s) cooking spray
	8 medium scallion(s), thick-variety

Instructions

• 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.
  
  
• In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
  
  
• 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.
  
  
• Heat a grill to medium-high heat (or use an indoor grill pan). Grill corn, turning every few minutes, until husks are blackened and charred, about 15 to 17 minutes.
  
  
• Off heat, coat grill rack with cooking spray. After corn cooks for about 8 minutes, add chicken and grill, flipping once, until chicken is cooked through, about 2 to 4 minutes per side.
  
  
• After flipping chcken, place scallions in any remaining oil mixture from corn and toss to coat. Grill scallions in a grill saute pan or basket, 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.