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Ingredients
½ cup (120g) low-fat natural yoghurt
2 garlic cloves, crushed
1 tbs olive oil 1 brown onion, chopped
2 tsp allspice
2 tsp ground cayenne pepper
1 tsp ground ginger
1 ⁄3 cup (80ml) cider vinegar
¼ cup (60ml) soy sauce
500g lean chicken breast fillets, fat trimmed
4 corn cobs
4 x 60g corn tortillas
8 baby cos lettuce leaves
Method
Place yoghurt and half the garlic in a small bowl, mixing until well combined. Set aside.
Place remaining garlic, oil, onion, allspice, cayenne pepper, ginger, vinegar and soy sauce in the bowl of a food processor and process until smooth. Place chicken in a shallow bowl, pour soy mixture over the top, turning chicken to coat.
Preheat a barbecue or chargrill pan over medium heat. Add corn and chicken and cook for 12–15 minutes, turning occasionally, until chicken is cooked and corn is tender.
Meanwhile, wrap tortillas in foil and place on a barbecue or chargrill pan for 5 minutes or until warmed through. Thickly slice chicken and serve with barbecued corn, tortillas and cos lettuce, drizzled with yoghurt mixture.
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